Grilled chicken tacos (tacos de pollo asado) makes a great addition to your summer grilling menu. The chicken is marinated in a blend of citrus juices, fresh cilantro, and spices and turns out perfectly tender and juicy. Add your favorite taco toppings and enjoy!
Recipe summary
Flavor: Tender chicken is marinated with a blend of citrus juices and mild seasoning, grilled to perfection, and topped with onion and cilantro on your favorite tortillas.
Marinating time: Anywhere from 30 minutes to 2 hours. Assemble your chicken, then preheat the grill!
Serves: 8 people
You may also like: Mexican Grilled Chicken (Pollo Asado) and Grilled Street Corn Salad
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Ingredients and substitutions
- Chicken - Boneless or bone-in chicken works in this recipe. Feel free to use thighs, breasts, drumsticks, or wings. This recipe will marinate about 2 to 3 pounds of chicken. Keep in mind that the cooking time will vary based on the size and shape of your chicken.
- Citrus juices - Fresh squeezed orange and lime juices add the best flavor. Orange juice can be substituted with pineapple juice if desired.
- Oil - Any neutral cooking oil works here. Use an oil with a high smoke point, like avocado oil or canola oil, since your chicken will be finished on the grill over medium-high heat.
- Flavor - Onion, garlic, fresh cilantro, salt, pepper, cumin, oregano, and chili powder add flavor to the marinade.
Taco toppings
- Tortillas - FUse your favorite type of tortillas, like corn tortillas or flour tortillas. Grilled chicken and taco toppings can also be added to a bowl or salad.
- Toppings - I used some chopped sweet onion, fresh cilantro, and lime juice. Other optional toppings include pico de gallo, salsa, guacamole, sour cream, shredded lettuce, and diced fresh tomato.
How to make grilled chicken tacos
- Add marinade ingredients to the bowl of a food processor.
- Blend until mostly smooth.
- Add to a bowl or other container along with your chicken and toss to coat.
- Preheat your grill and add chicken, cooking until it reaches 165F in the center.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Dry meat happens from overcooking. Use a meat thermometer to test the doneness of your meat and ensure it's cooked perfectly every time.
Tips and tricks
The purpose of a marinade - The purpose of the marinade isn't to permeate to the center of the chicken (this is actually a myth!), so it doesn't need to sit for a long period of time. Instead, the marinade is meant to be the first thing that cooks when it hits the grill, creating a caramelized, flavorful crust on your chicken. Here's a great article with more information on marinades: Bon Appetit - How long to marinate chicken
Marinate between 30 minutes to 2 hours - This marinade is acidic and can start to break down your chicken if it sits too long, making it stringy and mushy. Your best bet is to prepare your chicken, then start preheating the grill.
Use oil with a high smoke point - This means an oil can stand up to higher heat (like a grill) without burning. Avocado oil and canola oil are good choices.
Frequently asked questions
No, do not use this marinade overnight. Since we're using multiple acidic citrus juices, the marinade will begin to break down your chicken the longer it sits (making it stringy and mushy). This marinade should only sit on your chicken for a maximum of 2 hours for best results.
A marinade doesn't add moisture to your chicken. Instead, it creates a flavorful, caramelized crust on the outside of your chicken once it hits the grill. Using a meat thermometer and removing your chicken once it reaches 165F, then allowing it to set for 5 minutes before slicing, ensures it will turn out nice and juicy.
Move your chicken as little as possible for nice grill marks. Gently lift up one corner to check the progress of your chicken, then lay it back down in the same spot if it's not ready to be moved yet.
Yes. After preparing your marinade and pouring over the chicken, it can be frozen and thawed to grill for a future meal.
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📖 Recipe
Grilled Chicken Tacos (Tacos de Pollo Asado)
Ingredients
Grilled chicken tacos
- 2 pounds boneless skinless chicken breasts, or thighs
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, rough chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- corn or flour tortillas
Taco toppings (optional, add your favorites!)
- 1 small sweet onion, diced
- ¼ cup fresh cilantro, chopped
- 2 limes, sliced into wedges
Instructions
Grilled chicken
- Carefully slice chicken breasts in half lengthwise to create thin pieces (as if you were butterflying them, but continue slicing all the way through). Or, pound thick chicken breasts down to 1 inch thickness.
- In the bowl of a food processor (or blender) add lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until mostly smooth. Pour into a large bowl. Add chicken and toss until evenly coated. Cover and refrigerate for 30 minutes to 2 hours (do not marinate for more than 4 hours).
- Preheat grill to medium-high heat, about 375 to 425 degrees Fahrenheit. If needed, clean grill grates.
- Wipe grill grates lightly with oil, then place marinated chicken perpendicular across the grill grate. Cook for about 4 to 5 minutes before flipping. Cook for another 4 to 5 minutes, or until chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Rely less on time and more on the temperature and look of your chicken to determine when they're done. Grill temperatures and conditions can vary greatly.
- Remove from grill and allow to rest for 5 minutes before slicing into bite sized cubes.
Toppings and assembly
- Meanwhile, warm your tortillas in one of two ways:Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through.Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
- Assemble your tacos - add cubed chicken to each tortilla, then top with diced onion, cilantro, and a squeeze of fresh lime juice (or your favorite toppings).
Equipment Recommendations
Notes
- Don't over-marinate: Chicken should not sit in marinade for more than 4 hours - citrus marinade is very acidic and will begin to break down the chicken, causing it to become mushy.
- Storage: Leftover chicken will keep for about 3 to 4 days in a sealed container in the refrigerator.
- Freezer meals: This recipe is easy to separate into smaller portions and freeze. After preparing your marinade, separate chicken into freezer-safe bags, pour marinade on top, seal tightly, and freeze. Chicken can be thawed in the refrigerator overnight. Or, fill a large bowl with hot tap water. Plunge sealed bag of chicken into water and chicken will thaw in about 30 minutes.
- Moist chicken every time: Use a meat thermometer to check your chicken for doneness and to prevent overcooked/dry chicken.
- Customize: Add your favorite taco toppings, like salsa, pico de gallo, guacamole, shredded lettuce, and sour cream.
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