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
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://fit-over50.news/2012/02/red-chile-rice/%3C/a%3E%3C/p%3E
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!