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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