These Cilantro Lime Chicken Tacos are one of our summer favorites! There’s just something about grilled chicken tacos that hits perfectly during the warmer months. Slightly blackened chicken flavored in a bright and zippy citrus marinade and piled into warm tortillas, then piled with fresh toppings … it really doesn’t get any better than that.
Whether it’s summer (or you just really really want it to be summer), these grilled chicken tacos are calling your name. Super quick marinade, big, bright flavor, grill marks!? Yes, please!
We love these cilantro and lime chicken tacos for so many reasons, not the least of which is that the marinating time is super short–just 30 minutes! But thanks to the lime and perfect combo of seasonings, the flavor is bright and vibrant. This chicken tastes like it marinated all day.
We love to make cilantro lime chicken tacos as one of our campfire meals when we’re out camping, but we make them just as often at home, too.
They’re also super easy to scale up for when you’re feeding a group. But whether you’re making them for two or 20, these grilled chicken tacos are one of those super-simple, low-stress dinners that everyone loves.
Ingredients
- Chicken: We like to use boneless, skinless chicken thighs for these tacos—the extra fat makes such tender, juicy pieces of grilled chicken. But you can use chicken breasts if you prefer.
- Cilantro: Just a small handful, chopped, is all you’ll need for the marinade.
- Limes: You’ll use both the zest and juice from two limes. When zesting your limes, be sure to avoid the pith, or white part, which can be bitter. Stick to only the green outer layer of the rind.
- Salt: A teaspoon for the marinade, and another pinch or two for sprinkling over the grilled chicken once you’ve sliced it.
- Chili powder: Use mild or spicy chili powder, depending on your heat preference.
- Cumin: Ground cumin adds smoky, earthy flavor.
- Garlic powder: An easy way to add garlic flavor without having to peel and dice fresh garlic.
- Ground coriander: Coriander seeds are part of the cilantro plant. We love the boost of bright flavor it adds.
- Olive oil: Oil in the marinade both makes the chicken juicy and helps the flavors better permeate the chicken.
- Tortillas: Use either street-taco-size flour tortillas or corn tortillas, whichever you prefer.
- Toppings: Pico de gallo, salsa, cilantro, crumbled Cotija cheese, and an extra squeeze of lime are all great! But grab whatever taco toppings you love—the sky’s the limit.
How to Make Cilantro Lime Chicken Tacos — Step by Step
First, you’ll want to marinate the chicken. Juice and zest your limes into a small bowl, then add the olive oil, spices/seasonings, and salt. Mix it together.
Place the chicken into an airtight container or sealable bag, pour the marinade over the top, and mix/shake to make sure the chicken is well coated. Marinate the chicken for at least 30 minutes, but no more than two hours (place the chicken in the fridge or your cooler if you’ll marinate for longer than an hour).
Next, prepare your campfire or grill. Place the marinated chicken on the grill grate over direct heat. Resist turning the chicken too soon; you want to leave it in position until a light char forms. Making sure it has cooked enough before attempting to turn it will also help it to release easier from the grill.
Once one side is blackened to your liking, flip, repeat, and then move the chicken to indirect heat to finish cooking.
When the meat is done cooking, pull it from the grill and let it rest for 5 minutes.
While the chicken rests, warm your tortillas by grilling them for one or two minutes on both sides until warmed through.
Next, it’s time to thinly slice your chicken. If you can identify the grain, slice against it. If not, don’t worry about it! Then sprinkle a little bit of salt over the slices for a boost of flavor.
Now, it’s time to assemble your tacos! Lay a couple of chicken pieces in each warmed tortilla and pile on your favorite toppings.
Tips for Making
- Don’t marinate the chicken for longer than two hours. After the two hour point, the acid in the lime juice can start to affect the texture of your chicken.
- If you’re cooking over wood, you want it to be burnt down to embers. This means you need to start the fire an hour before cooking. To be honest, we sometimes have a hard time remembering to do this, so we bring hardwood lump charcoal as insurance.
- Prepare your toppings while the chicken marinates. Then, once the chicken is done cooking and resting and your tortillas are warm, you get right to enjoying your tacos!
- Tips for being able to tell when the chicken is done: If you happen to have a meat thermometer with you, insert the probe into the thickest part of the meat. If it reads 165°F (74°C), it’s done. Other ways to tell when the chicken is done is to press the chicken with your tongs. If it’s not cooked all the way, it will feel squishy. Then, once the meat firms up, take it off the grill and slice it in half to ensure it’s cooked through (the chicken will no longer be pink).
- Resting is important. Don’t skip it! After you pull the chicken off the grill, let it rest for five minutes. This helps the chicken reabsorb the juices for the most moist and juicy pieces.
Make-Ahead Tip
- Mix the marinade ahead of time. But don’t add the chicken yet! Keep the marinade in your fridge or your cooler, then wait until you’re within two hours of cooking your tacos before adding the chicken.
Serve it with…
- With vibrant veggies and spicy jalapeño, this grilled corn salad recipe is a fresh side that pairs perfectly with these grilled chicken tacos.
- Spoon some homemade fire-roasted salsa over the top for even more flavor!
Cilantro Lime Marinade:
- 4 boneless skinless chicken thighs, about 1 lb
- 2 tablespoons chopped cilantro
- 2 limes, juice + zest
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 tablespoon oil
Taco Assembly:
- tortillas
- pico de gallo
- cheese
- cilantro
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Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl (this can be done at home). Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better), or up to two hours.
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Prepare a grill or campfire for grilling.
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Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
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To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy.
Serving Size: This will serve 4 with a side. For hungrier campers plan on this recipe feeding 2.
This post was first published 2/2020 and refreshed 11/2024. The recipe as written remains the same!
