The following content may contain affiliate links. When you click and shop the links, we receive a commission.
We’ve been cooking most of our meals outside recently, on the grill, and I had forgotten how easy and awesome this time of year is for making amazing meals without a lot of prep or mess. I especially love grilling meats, fish, and shrimp, and keeping leftovers to throw over a delicious salad the next day for lunch. That’s about as close to traditional “meal prep” as I get LOL, but I think covering two meals with one cleanup is pretty good! Ian and I have been super into tacos recently, because the kids love them too, and there are so many ways we can dress them up with things we’ll already have on hand in the fridge or pantry.
We made the easiest and most delicious Grilled Chicken Tacos the other day, and I knew I had to share the recipe with you! Marlowe had our neighbor over for a playdate and the girls were eating them in the backyard like there was no tomorrow. Marlowe’s exact words “I love these, Mom. I even like the sauce!” Ha!
Ian taught me the best trick for tacos. If you’re using a flour tortilla, make sure to grill them on the burners on your stove first! You can put the flame on medium, put the tortilla directly on the burner over the open flame, and flip after 15 seconds or so. Make sure to watch them carefully so they don’t burn–-and use tongs to flip them so YOU don’t get burned! I love the amazing toastiness this method gives the taco. Top your tacos with a generous squeeze of lime and some cilantro for my favorite way!
Ingredients…
(Serves 4)
For the Marinade…
- 4 Boneless Skinless Chicken Thighs (about 1½ lbs)
- 2 Limes, juiced and zested
- 2 tbsp Cilantro, chopped
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Cumin
- ½ tsp Garlic Powder
- ½ tsp Ground Coriander
- 1 tsp Salt
For the Tacos…
- Tortillas
- Pico de Gallo
- Cheese of choice (I used Feta!)
- Cilantro, for garnish
Step 1
Prepare Marinade
Mix together the oil, lime juice, lime zest, chopped cilantro, and spices together, and stir until well combined.
Step 2
Refrigerate
Place the chicken thighs inside a ziplock bag and add the marinade on top, shaking it gently until the chicken is fully coated. Seal it shut and refrigerate for anywhere between 30 minutes and overnight.
Step 3
Grill
Turn on your grill and allow it to preheat while you remove the chicken from the fridge. Once the grill is piping hot, add your chicken using tongs and cook on one side for about 7-8 minutes.
Step 4
Flip
Next, flip and cook the other side for another 7-8 minutes, until the chicken reaches an internal temperature of 165ºF.
Step 5
Assemble
Assemble your tacos, serve, and enjoy!
Grilled Chicken Tacos
Equipment
- Grill or Grill Pan
Ingredients
For the Marinade...
- 4 Boneless Skinless Chicken Thighs, about 1½ lbs
- 2 Limes, juiced and zested
- 2 tbsp Cilantro, chopped
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Cumin
- ½ tsp Garlic Powder
- ½ tsp Ground Coriander
- 1 tsp Salt
For the Tacos...
- Tortillas
- Pico de Gallo
- Cheese, I used Feta
- Cilantro, for garnish
Instructions
- Mix together the oil, lime juice, lime zest, chopped cilantro, and spices together, and stir until well combined.
- Place the chicken thighs inside a ziplock bag and add the marinade on top, shaking it gently until the chicken is fully coated. Seal it shut and refridgerate for anywhere between 30 minutes and overnight.
- Turn on your grill and allow it to preheat while you remove the chicken from the fridge. Once the grill is piping hot, add your chicken using tongs and cook on one side for about 7-8 minutes.
- Next, flip and cook the other side for another 7-8 minutes, until the chicken reaches an internal temperature of 165ºF.
- Assemble your tacos, serve, and enjoy!
Nutrition
Photographs by Julia Dags | Copyright © 2021 Happily Eva After, Inc. All Rights Reserved.
