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Chicken Street Tacos

Chicken street tacos with taco stand style grilled chicken and bright lime-cumin marinade. Small corn tortillas are warmed on the grill and topped with fresh cilantro, diced onion, lime wedges, and salsa verde.
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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
  

Marinated grilled chicken
  • 2 lb chicken thighs Use boneless or bone-in; pat dry before marinating.
  • 0.25 cup lime juice Fresh is best for flavor and aroma.
  • 2 tbsp olive oil Helps the chicken char and stay juicy.
  • 3 garlic Minced cloves for even flavor distribution.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt Season to taste; adjust based on your salsa and preferences.
  • 1 tsp pepper Freshly ground if possible.
Taco toppings
  • 1 Small corn tortillas Warm on the grill right before serving.
  • 0.5 cup Diced onion Keep pieces small for easy bite-size tacos.
  • 0.25 cup cilantro Use fresh leaves for the classic street taco finish.
  • 6 lime wedges For squeezing at the table.
  • 1 cup Salsa verde Serve alongside; add more or less to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper, then add the chicken thighs and coat well.
  2. Cover and marinate for 1-4 hours so the surface looks glossy and lightly opaque from the citrus.
Grill and rest
  1. Preheat the grill to medium-high, then grill the chicken for 6-7 minutes per side until charred and cooked through.
  2. Transfer chicken to a plate and let it rest briefly, so the juices redistribute and the surface stays firm and slightly browned.
  3. Chop the chicken into small pieces, keeping the texture bite-sized for easy tortilla wrapping.
Warm tortillas and assemble
  1. Warm small corn tortillas on the grill until pliable with light grill marks.
  2. Fill tortillas with grilled chicken and top with diced onion, cilantro, and salsa verde.
  3. Squeeze fresh lime over the tacos right before eating for a bright, just-grilled finish.

Notes

Pro tip: For the best char without drying, pat chicken thighs dry before marinating and keep the grill at true medium-high. Refrigerate leftovers in a sealed container up to 3 days; rewarm chicken gently and warm tortillas just before serving. Freezing is not recommended for the best tortilla and cilantro texture. If you want a lighter option, use skinless chicken thighs or swap to chicken breast, noting it may cook a minute faster.