Grilled Chicken Street Tacos


For the Tacos:

  • 1.5 pounds boneless skinless chicken thighs or breasts
  • 24 white corn tortillas warmed
  • 2 cups Pico de gallo
  • 1 /2 cup fresh cilantro chopped
  • 6 lime wedges
  • More optional toppings: guacamole sour cream, pickled red onion, hot sauce

For the Marinade:

  • 4 Tablespoons orange juice
  • 2 Tablespoons apple cider vinegar
  • Tablespoons fresh lime juice
  • 3 cloves garlic minced
  • Tablespoons chipotle chili powder
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • freshly ground black pepper


Marinate Chicken

  • Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

Grill Chicken

  • Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from 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 F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.


  • Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.