WHY YOU’LL LOVE THESE Cilantro Lime Chicken Tacos

Boneless Chicken Thighs. The grilled chicken will be extra juicy because of the use of chicken thighs. Chicken thighs have a higher fat content than chicken breast and you can taste the extra flavor in the meat.

Cilantro Lime Marinade. This marinade combo of tangy lime and fresh cilantro makes for a mouth-watering taco-eating experience.

Toppings. Mix in all kinds of toppings, like pico de Gallo, crumbled cotija cheese, juice from fresh limes, and cilantro.

INGREDIENTS

Boneless Skinless Chicken Thighs- The extra fat in the chicken thighs makes these tacos more flavorful.

Cilantro- The herb of the show and makes these tacos so fresh and inviting.

Limes- Helps bring out all the flavors and spices.

Chili Powder/Cumin/Garlic Powder/Ground Coriander– This spice combo brings the marinade to another flavor level.

Olive Oil- The binder for the marinade.

Tortillas- The start of a good taco.

Crumbled Cotija Cheese- Adds a salty kick to the final taco spread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices in a small bowl. 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).
2. 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.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if preferred!) and enjoy with sliced limes. 

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead.

STORAGE

Store leftover chicken in an airtight container in the fridge for up to 5 days.

Reheat leftovers in a hot pan with a tbsp of olive oil to keep the BBQ texture.

Cilantro Chicken Tacos

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• Author: Michelle Powell
• Total Time: 55 minutes
• Yield: 4

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Description

Enjoy mouthwatering Cilantro Lime Chicken Tacos with a zesty cilantro lime marinade! This easy BBQ recipe is packed with savory flavors and perfect for a delicious and healthy taco night, family gathering, or even your next camping trip.

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Ingredients

Cilantro Lime Marinade:

• 4 boneless skinless chicken thighs, about 1 lb
• 2 tbsp chopped cilantro
• 2 limes, juice + zest
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Taco Toppings:

• tortillas, warmed
• your favorite pico de Gallo
• crumbled cotija cheese, optional
• chopped cilantro
• sliced limes

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Instructions

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. 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 even better).
2. 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.
3. 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 with sliced limes.

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead. 
• Store leftover chicken in an airtight container in the fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Dishes

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