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 have made this for several years now. It’s still one of my favs! So easy! So delicious! So versatile! I love it for Chicken taco salad. Sometimes we use it for chicken tacos and sometimes it just a luscious plate of nachos! Yummy!
Made a huge batch of this for my son’s graduation party and got so many requests for the recipe! Got to share my favorite, go to blog with them. Love your recipes.
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!