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Chicken Street Tacos

Chicken street tacos with taco stand style grilled chicken, bright lime marinade, and small corn tortillas. Charred, juicy thighs are chopped and served with fresh onion, cilantro, salsa verde, and lime wedges.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken thighs
  • 0.25 cup lime juice
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp salt and pepper Use to taste; measure as a combined quantity if you prefer.
Toppings and serving
  • 1 Small corn tortillas
  • 0.5 cup Diced onion, cilantro, lime wedges
  • 0.5 cup Salsa verde

Equipment

  • 1 grill

Method
 

Marinate
  1. In a bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Add chicken thighs and marinate at least 1 hour, up to 4 hours.
Grill the chicken
  1. Preheat the grill to medium-high heat and lightly oil the grates. Grill chicken thighs for 6-7 minutes per side until charred with visible grill marks and cooked through.
  2. Transfer chicken to a plate and let it rest briefly so juices settle before chopping. Chop the chicken into small pieces.
Warm tortillas and assemble
  1. Warm small corn tortillas on the grill for about 30-60 seconds per side until pliable. Keep them covered so they don’t dry out.
  2. Fill each tortilla with chopped grilled chicken. Top with diced onion and cilantro, then spoon over salsa verde.
  3. Squeeze fresh lime over the tacos right before serving so the flavor stays bright. Serve immediately while the tortillas are warm.

Notes

For the best char, pat the chicken lightly after marinating so excess marinade doesn’t steam on the grill. Store leftovers in an airtight container for up to 3 days in the refrigerator; reheat chicken gently. Freezing is okay for the cooked chicken only (up to 2 months), then thaw and reheat. For a lighter option, use skinless chicken thighs to reduce fat while keeping the marinade and grilling method the same.