This grilled taco chicken is deceptively simple– it only requires 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 this 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.
Ingredient Notes
- Boneless, Skinless Chicken Breasts
- Fresh Lime Juice
- Red Wine Vinegar
- Fresh Garlic
- Chili Powder
- Cumin
- Kosher Salt
- Black Pepper
How To Make Taco Chicken
- Place the chicken breasts in a gallon-size Ziploc bag and add some garlic. Juice the limes over the chicken and add a splash 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. When internal temperature has reached 165°F, remove from grill and lightly cover with foil; allow to stand for a few minutes.
Storage and Other Tips
- Store leftovers in an airtight container in the fridge and eat within 3-4 days for best results.
- You can either eat this 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!
- If you don’t have a grill, this chicken cooks up great on an indoor grill pan or under the broiler!
Frequently Asked Questions
Can I make this ahead of time?
This chicken is great for meal prep! Make it ahead of time and use it in salads, meal prep bowls, or reheat gently for tacos!
Do I have to grill this chicken or can I make it in a slow cooker?
This chicken is best grilled or broiled. If you are looking for a slow cooker recipe, try this Slow Cooker Taco Chicken.
Taco Chicken
This grilled taco chicken is deceptively simple– it only requires a handful of ingredients you may already have, including spices you probably use all the time. Perfect for use in tacos, on salads, or meal prep bowls.
Servings
Ingredients
- 1 pound chicken breasts or thighs
- 2 limes
- A splash of red wine vinegar
- 2-3 cloves garlic pressed or coarsely chopped
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ 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, or until the internal temperature reaches 165°F.
- 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.
Notes
- Store leftovers in an airtight container in the fridge and eat within 3-4 days for best results.
- You can either eat this 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!
- If you don’t have a grill, this chicken cooks up great on an indoor grill pan or under the broiler!
Nutrition
Calories: 145kcal, Carbohydrates: 5g, Protein: 25g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 432mg, Potassium: 477mg, Fiber: 1g, Sugar: 1g, Vitamin A: 204IU, Vitamin C: 12mg, Calcium: 25mg, Iron: 1mg
Calories: 145kcal
Cost: $7
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Questions & Reviews
I just stumbled across this chicken recipe from Pinterest, so glad I did! I was looking for something new and exciting, and I wanted to make big batches of chicken for freezing. Can’t wait to try it.
This was great!!!! My one and three year old devoured an entire piece before it made it to the table! Delish!!!!
Yum! Just made the taco chicken and the family loves it! Thank you for another great recipe!
Awesome chicken! I cut it into cubes, added some mexican spice blend, and sauted it. My boyfriend (who’s puerto rican) loved it. Thanks for the recipe–I bet it would be even more awesome grilled!
Have you ever tried freezing this? I do a lot of freezer meals and I wanted to do this, but I was unsure when you said don’t marinate it longer than 8 hours. I would love it if you would do a freezer meal section to your recipe index.
I’ve never frozen this Kirsten, but it would freeze just like regular chicken. If you go to our recipe index and scroll to the bottom, you can find indexed recipes by cooking style, including freezer meals:
https://fit-over50.news/category/cooking-style/%3C/a%3E%3C/p%3E
Me again….making the chicken tonight for taco salads! De-lish!!
Grilling up this chicken right now. We’re having it with cilantro lime rice and grilled vegetables. Can’t wait!
Has anyone tried this marinade on salmon yet? 🙂
Megan–Not with salmon, but I have with tilapia and it was to DIE for. I imagine it would be equally awesome with salmon.
Paired with the cilantro-ranch dressing, this dish is so good I can’t stop craving it. While I’m eating it for dinner I’m already thinking of when I can make it next. It makes an awesome bed time snack and I can’t wait to eat it again for dinner tonight.
We had this chicken last night with a yummy black bean and corn salsa, in corn tortillas. The chicken was a hit, and the whole dinner was delicious! We have loved everything we’ve made from your cookbook and website!