Can I make Cilantro Lime Grilled Chicken Tacos ahead of time?

Yes. You can marinate the chicken up to 2 hours before grilling and prepare all of the toppings in advance. The cooked chicken can also be refrigerated for up to 4 days, making Cilantro Lime Grilled Chicken Tacos an excellent meal-prep option. Reheat the chicken gently and warm fresh tortillas just before serving.

What is the best cut of chicken for Cilantro Lime Grilled Chicken Tacos?

Boneless, skinless chicken thighs are the preferred choice because they stay juicy and develop excellent flavor on the grill. Chicken breasts are also a great alternative if you prefer leaner meat, but they should be cooked carefully to avoid drying out.

Can I cook Cilantro Lime Grilled Chicken Tacos without an outdoor grill?

Absolutely. A cast-iron skillet, grill pan, or indoor electric grill all work well. Cook the marinated chicken over medium-high heat until it reaches an internal temperature of 165°F (74°C), then let it rest before slicing for the juiciest results.

Easy Cilantro Lime Grilled Chicken Tacos

Name: Cilantro Lime Grilled Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1½ pounds boneless, skinless chicken thighs; 1/4 cup olive oil; Juice of 2 limes; Zest of 1 lime; 1/4 cup chopped fresh cilantro; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon ground coriander; 1 teaspoon kosher salt; 8 small corn or flour tortillas; 1 cup pico de gallo; 1/2 cup crumbled Cotija cheese; Extra chopped cilantro, for serving; Lime wedges, for serving; Salsa or hot sauce, for serving

Description

These Cilantro Lime Grilled Chicken Tacos are fresh, juicy, and packed with vibrant flavor. Tender chicken is marinated in a zesty cilantro lime mixture, grilled until lightly charred, then tucked into warm tortillas and topped with pico de gallo, Cotija cheese, fresh cilantro, and a squeeze of lime. They’re perfect for weeknight dinners, summer cookouts, taco nights, or camping meals.

Ingredients

Scale

1½ pounds boneless, skinless chicken thighs
1/4 cup olive oil
Juice of 2 limes
Zest of 1 lime
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1 teaspoon kosher salt
8 small corn or flour tortillas
1 cup pico de gallo
1/2 cup crumbled Cotija cheese
Extra chopped cilantro, for serving
Lime wedges, for serving
Salsa or hot sauce, for serving

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Instructions

In a medium bowl, whisk together the olive oil, lime juice, lime zest, chopped cilantro, chili powder, cumin, garlic powder, coriander, and salt.
Add the chicken thighs to a large zip-top bag or shallow dish and pour the marinade over the chicken. Toss to coat evenly.
Cover and refrigerate for 30 minutes to 2 hours.
Preheat a grill to medium-high heat and lightly oil the grill grates.
Grill the chicken for 5 to 8 minutes per side, or until lightly charred and the internal temperature reaches 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
Warm the tortillas on the grill for about 30 to 60 seconds per side.
Fill each tortilla with sliced grilled chicken.
Top with pico de gallo, Cotija cheese, chopped cilantro, and your favorite salsa.
Serve immediately with fresh lime wedges for squeezing over each taco.

Notes

Do not marinate the chicken longer than 2 hours, as the lime juice can make the meat mushy.
Chicken breasts can be substituted, but reduce the cooking time to prevent drying out.
Always let the chicken rest before slicing to keep it juicy.
Warm tortillas just before serving for the best flavor and texture.
Add avocado, pickled onions, cabbage slaw, or jalapeños for extra toppings.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
The cooked chicken can be frozen for up to 3 months and reheated when needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 480 kcal
Sugar: 3 g
Sodium: 760 mg
Fat: 23 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 135 mg