Easy Grilled Chicken Tacos Recipe
Quick and easy grilled chicken tacos with juicy, seasoned chicken, fresh salsa, and warm tortillas. Perfect for summer grilling or a quick weeknight meal.
Servings: 6 tacos
Calories: 149kcal
Equipment
- outdoor grill or indoor grill
- 2 tongs
Ingredients
- 1 pound Boneless Skinless Chicken Breasts or Chicken Thighs
- 1 teaspoon Extra Virgin Olive Oil
- ½ teaspoon Ground Cumin
- pinch Salt and Pepper
- 6 5-inch Corn Tortillas
- 8 ounces Fresh Salsa Peach Salsa or Mango Salsa
Optional toppings
- Corn, Cotija Cheese, Fresh Cilantro, Lime Wedges
Instructions
Prepare the chicken for grilling
- Pat the CHICKEN BREASTS dry and pound the thicker portions to an even thickness for more consistent cooking.
- Place CHICKEN in a mixing bowl with OLIVE OIL, CUMIN, SALT, and PEPPER. Toss to coat and rest at room temperature for 30 minutes. This tempers the chicken and allows the flavors to meld.
Grill the chicken
- Preheat the grill to 400°F. Brush the grill grates clean and lightly oil.
- Place the CHICKEN BREASTS in the center of the grill, close the lid, and grill for 3-5 minutes, or until it releases easily from the grates without sticking.
- Flip the chicken over and adjust the knobs to create indirect heat (medium-off-medium) or MOM.
- Close the lid and grill until the internal temperature reaches 160°F.
- Use fresh tongs to transfer grilled chicken breasts to a covered plate and rest for 5 minutes until they reach 165°F.
Assemble the grilled chicken tacos
- While the grilled chicken rests, lightly oil both sides of the tortillas and grill for a few minutes on each side until warmed.
- Shred or slice the grilled chicken against the grain.
- Stuff chicken into each tortilla, add favorite toppings, and enjoy!
Notes
Make sure chicken is even thickness: Pound thicker chicken portions to an even thickness. This helps it cook more evenly which helps prevent it from drying out.
Tempering for better results: Rest the seasoned chicken at room temperature for 15-30 minutes before grilling to remove the chill, which helps it cook more efficiently.
Season ahead for convenience and flavor: Toss the chicken with oil and seasonings up to a day in advance to let the flavors really soak in.
Wash tongs between tasks: Use separate tongs for raw and cooked chicken, or wash them between tasks to avoid cross-contamination.
Reheating leftovers: Store leftover grilled chicken in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet, in the microwave, or on the grill, then assemble tacos with your favorite toppings.
Batch cooking for meal prep: Grill extra chicken to use in other recipes like salads, wraps, or burrito bowls throughout the week.
Nutrition
Serving: 1taco | Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 331mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg