This grilled taco chicken is deceptively simple–a handful of ingredients you may already have, including spices you probably use all the time. And yet there’s something incredible about it that your family will gobble up on busy weeknights and that guests will go back again and again for if you serve these for a little (or big) fiesta. This chicken is perfect for meal prep bowls, is all sorts of healthy eating-friendly, and is something that definitely deserves a spot in your regular mealtime rotation, especially as we move into grilling season.
You’ll need some boneless skinless chicken breasts…
as well as some garlic, lime juice, cumin, chili powder, salt, freshly ground black pepper, and red wine vinegar.
Place the chicken breasts in a gallon-size Ziploc bag and add garlic.
Juice the limes over the chicken
and add a splash of of red wine vinegar.
This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Place on a lightly oiled grill over medium heat with the lid closed. Turn, close the lid, and cook for another 7 minutes. Remove from grill and lightly cover with foil; allow to stand for a few minutes.
You can either eat the chicken as it is, maybe with our pineapple cilantro rice and refried beans or  Quick & Easy Black Beans, or use slice it up and serve it as the best chicken tacos ever!
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Taco Chicken
Description
This grilled taco chicken is deceptively simple–no one will believe it’s as easy as it is because it’s so delicious!
Ingredients
- 1 pound chicken breasts or thighs
- A couple of juicy limes
- A splash of red wine vinegar
- 2–3 cloves garlic, pressed or coarsely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
- Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
- Place chicken on lightly oiled grill over medium heat and close the lid. Cook for 7 minutes, then flip the chicken, close the lid, and cook for another 7 minutes.
- Remove from the grill, lightly cover with foil, and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
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I love this chicken recipe. I make it again and again. So YUM good!
How would you cook this on a grill pan? Sorry for the dumb question but newbie cook over here doesn’t know how to use it! Thank you!!
A grill pan is just like a regular pan, only with grill marks! Just heat to medium heat, drizzle your pan in a little oil and then place your chicken on. I’d cook for about 5-6 minutes per side and then use a digital thermometer to check the temperature and cook to 165. Enjoy!
FYI…the recipe to print is correct, but the written instructions in the body leaves out one of the “grill for 7 minutes”. It should be a total of 14, right?
Thx!!
Yes!! I’ll correct that—thanks!
Have you ever used Greek yogurt with these spices minus the vinegar (or with?) and marinated it all together? Wondering if that would work after looking at your Greek yogurt chicken recipe.
why cant you marinate it longer then 8 hours…
I just have to say I adore this recipe. Even if I don’t have time to marinate it longer then 30 minutes it still comes out amazing. This replaced my crock pot chicken taco recipe and it’s so much fresher and lighter. My super picky mother who doesn’t like any sort of mexican food loves this. She would have it weekly if I’d make it that often. lol It’s definitely twice a month. Thanks for all your fab, easy, and consistently awesome recipes!
Not great Mexican in the South? What? Come over the border to Texas. We’ve got great Mexican or TexMex.
BTW- love this recipe.
True–but I generally don’t consider Texas or Florida part of the “South”–they’re definitely their own places and don’t really fit the Louisiana/Mississippi/Alabama South, you know? (Not saying Texas is like Florida, either, just that they’re both in the South but different from the rest of the south). I looooove Texas and when I need a real Mexican food fix, that’s where we go. 🙂
I’ve used this recipe with chicken and it’s awesome! But I’m wondering….has anyone ever used this recipe with fish, like tilapia? I’m craving tacos tonight, but we’ve had a lot of chicken lately and I LOVE fish tacos!! Thanks for the awesome recipe and for the help!
This is officially my go-to chicken recipe from now on. I originally made this for the creamy chicken taquitos.. and I was lucky I had any leftover for the taquitos because I couldn’t stop eating it. I’ve tried tons of mexican and salsa chicken recipes but they’re all bland compared to this. This recipe packs so much flavor and is perfectly spicy… it’s amazing.
Thank you for the great recipe. This is a staple at our house now. Tonight we shredded in soft flour tortillas with Pioneer Woman’s pico de gallo and guacamole. Your blog is my favorite!
Do you normally make your own mexi-rice or just buy store bought Lipton mexi-rice. If you make it would you mind sharing your recipe. Would love to make this for dinner tonight.
This is my favorite recipe:
https://ourbestbites.com/2012/02/red-chile-rice/
Ok so this might be a silly question but could I still use this marinate with an an already cooked chicken? I made a rotisserie chicken yesterday, with just simple spices. Today I really want to make your chicken tortilla soup but want to give it everything it calls for including the correct kinda chicken. I was thinking of marinating most of the day and then heating it back up on the stove to cook in the flavor. Do you think that would turn out ok, or am i better off just making another one of your fabulous soups (like white chicken chili-YUM)with my leftover chicken?
I made it tonight. It was great!