Grilled Chicken Street Tacos

My family goes crazy for these grilled chicken street tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.

The past two weeks we have been using our grill to make dinner almost every single night. We’re a little obsessed. Nothing says summer to me like kids playing in the sprinklers in the backyard while Jeff and I heat up the BBQ and cook an amazing dinner.

I love all of the fresh foods of summer. We LOVE any type of kebabs on the grill (these Cajun Chicken and Sausage Kebabs are Jeff’s all-time favorite). A huge family favorite are these Hawaiian Chicken Teriyaki Bowls and we also love making grilled pizza or grilling steaks and hamburgers.

These grilled chicken street tacos are also at the top of our list of favorites. They are so incredibly flavorful and EASY to make. You can make the marinade several days in advance, if you want, and you could even marinate the chicken the night before.


  • 1.5 lb boneless skinless chicken thighs
  • 20-22 mini white corn tortillas , warmed on a skillet*
  • Pico de gallo
  • 1 /2 cup fresh cilantro , chopped
  • Fresh lime juice
  • Hot sauce , optional (our favorite for Mexican food is Valentina)
  • Sour cream , optional

For the Marinade:

  • 4 tablespoon orange juice
  • 2 tablespoon apple cider vinegar
  • 1½ tablespoon lime juice
  • 3 garlic cloves , minced
  • 1½ tablespoon ancho chili powder or chipotle chili powder
  • 2 teaspoon oregano
  • 2 teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • Black pepper


Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
Serve with a side of Mexican Rice or another Mexican side dish.


*you don’t have to double-up on the tortillas to serve them. If you choose not to, then you only need about 10-12.