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Easy Grilled Chicken Tacos Recipe

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4.1 from 2 reviews

This Easy Grilled Chicken Tacos recipe offers a quick and flavorful way to enjoy perfectly grilled chicken wrapped in warm corn tortillas with fresh salsa, cotija cheese, cilantro, and lime. Ideal for a casual weeknight dinner or weekend BBQ, these tacos are tender, juicy, and packed with smoky, zesty goodness.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 1 pound Boneless Skinless Chicken Breasts (or Chicken Thighs)

Marinade

  • 1 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon Ground Cumin
  • Pinch Salt and Black Pepper

Tortillas and Toppings

  • 6 5-inch Corn Tortillas
  • 8 ounces Fresh Salsa
  • Corn (to taste)
  • Cotija Cheese (to taste)
  • Fresh Cilantro (to taste)
  • Lime Wedges (for serving)

Instructions

  1. Prepare the chicken for grilling: Pat the chicken breasts dry and pound the thicker portions to an even thickness to ensure consistent cooking across all pieces. This step helps the chicken cook evenly and stay juicy.
  2. Marinate the chicken: Place the chicken in a mixing bowl with olive oil, ground cumin, salt, and black pepper. Toss everything together thoroughly to coat the chicken evenly. Let it rest at room temperature for 30 minutes to temper the meat and allow the flavors to meld deeply.
  3. Preheat and prepare the grill: Preheat the grill to 400°F. Once hot, brush the grill grates clean and lightly oil them to prevent sticking during cooking.
  4. Grill the chicken – part one: Place the chicken breasts directly in the center of the grill and close the lid. Grill for 3 to 5 minutes without moving, allowing a nice sear to form so the chicken releases easily from the grates.
  5. Adjust heat and continue grilling: Flip the chicken over and adjust the grill knobs to indirect heat (medium-off-medium). Close the lid and grill until the internal temperature reaches 160°F, ensuring thorough cooking without overcooking.
  6. Rest the grilled chicken: Transfer the chicken breasts to a covered plate and let them rest for 5 minutes to let the juices redistribute. During this time, the internal temperature will rise to a safe 165°F.
  7. Heat the tortillas: While the chicken rests, lightly oil both sides of the corn tortillas and grill them for a few minutes on each side until they are warm and slightly charred. This step enhances their flavor and pliability.
  8. Slice and assemble the tacos: Shred or slice the grilled chicken against the grain for tender bites. Stuff each tortilla with shredded chicken, spoon fresh salsa on top, and garnish with corn, cotija cheese, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy your flavorful grilled chicken tacos!

Notes

  • Pounding the chicken to an even thickness ensures uniform cooking and prevents drying out.
  • Resting the chicken after grilling is crucial for juicy results.
  • Indirect heat grilling helps cook the chicken through without burning the exterior.
  • Use fresh lime wedges to add a bright finish to your tacos when serving.
  • Corn tortillas work best for authentic flavor but can be substituted with flour tortillas if preferred.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://dishiary.com/easy-grilled-chicken-tacos-recipe/