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These grilled chicken tacos turn ordinary chicken thighs into an amazing south-of-the-border feast. The tangy cilantro-lime mixture soaks into the meat, while grilling adds that wonderful smoky flavor everyone loves. They're great for family dinners, weekend parties, or even cooking at your favorite campsite.
I came up with this dish during a camping weekend when we needed something tasty without tons of prep work. The smell of chicken sizzling on the grill got everyone's attention around the campfire, and now we make it every summer when we get together.
Ingredients
- Boneless skinless chicken thighs: Around 1 lb; they stay juicier than breast meat on the grill
- Fresh cilantro: Gives these tacos their signature fresh taste
- Limes: We'll use both juice and zest for extra punch
- Chili powder: Adds gentle warmth that works with the lime's tang
- Cumin: Crucial for that authentic Mexican taste
- Garlic powder: Simpler than fresh but still packs flavor
- Ground coriander: Works magically with the fresh cilantro
- Oil: Carries the spice flavors into the meat
- Tortillas: Your choice of corn or flour
- Pico de gallo: For fresh tomato flavor
- Cheese: Try queso fresco or cotija for the real deal
Step-by-Step Instructions
- Prepare the Marinade:
- Mix oil, lime juice, lime zest, chopped cilantro, salt, chili powder, cumin, garlic powder, and ground coriander in a bowl. Stir until everything's well mixed. You'll get a bright green mixture that's thick enough to coat a spoon. The lime juice will start softening the chicken as soon as you add it.
- Marinate the Chicken:
- Put the chicken thighs in a container or zip-top bag. Pour your marinade over them, making sure each piece gets completely covered. Seal it up and gently squish it around so the flavors get everywhere. Stick it in the fridge for at least 30 minutes, but an hour works better. Don't go past two hours though—the lime can make your chicken too soft.
- Grill the Chicken:
- Get your grill hot, about 375 to 400°F. Take the chicken from the marinade, letting extra liquid drip off. Put the thighs right on the grill. Cook about 5 to 8 minutes per side, trying to flip just once for those nice grill marks. They're done when they hit 165°F inside and the juices run clear.
- Prepare and Serve:
- Take the chicken off the grill and let it sit for 3 to 5 minutes so the juices settle. Cut it into small strips across the grain to make it more tender. Warm your tortillas on the grill for about 30 seconds each side until they're soft and puffy. Build your tacos by putting chicken on tortillas, then adding pico de gallo, cheese, and extra fresh cilantro on top.
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The lime zest is what makes this dish special. Most folks just squeeze the juice, but the oils in the skin pack so much more flavor that soaks into the meat better than juice can do alone. My hubby used to pick out every bit of cilantro from his food, but now he asks for these tacos weekly when grilling season comes around.
Make Ahead Options
If you're going camping or just have busy evenings, mix up the marinade three days early and keep it in your fridge in a tight container. You can put the chicken in the marinade that morning, letting it soak up flavors all day long. You can even cook all the chicken ahead of time and just warm it up in a pan with a bit of water to keep it moist.
Customization Ideas
This dish is super flexible to match what you like. Try using shrimp instead of chicken – they only need 15 minutes in the marinade and cook in just 2 minutes per side. Throw in a chopped jalapeño if you want more kick, or add a spoonful of honey for a sweet-spicy mix. For a bigger meal, toss some sliced bell peppers and onions on the grill alongside your chicken.
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Serving Suggestions
These tacos go great with Mexican rice and refried beans for a full dinner. Want something lighter? Make a crunchy jicama slaw with lime juice and a bit of chili powder. Create a build-your-own taco bar with toppings like diced avocado, pickled red onions, sour cream, and different hot sauces. Add a cold Mexican beer or watermelon agua fresca to finish it off right.
Storage Tips
Any chicken you don't eat will stay good in a sealed container in your fridge for up to three days. The flavor actually gets better overnight as the spices blend together more. For best results, keep the chicken separate from the tortillas and toppings so nothing gets soggy. When you're ready to eat again, warm the chicken in a pan over medium heat with a splash of water to keep it juicy, or eat it cold in salads for something different.
Common Questions
- → How long should I soak the chicken?
Let the chicken soak for at least 30 minutes, though soaking for up to two hours will give you much more flavor.
- → Can I mix up the marinade beforehand?
Sure thing! You can make the marinade a day before and keep it in a tight container in your fridge or cooler until you need it.
- → What kind of grill should I use?
Any grill works fine - gas, charcoal, or even a simple campfire setup. Just make sure you cook on medium heat so everything cooks evenly.
- → How do I know when the chicken's done?
Grab a meat thermometer and check that the chicken hits 165°F in the middle.
- → What can I put on these tacos?
Try some fresh pico de gallo, a handful of cheese, plenty of cilantro, or maybe some cool sour cream or chunky guacamole.