These grilled chicken tacos start with boneless chicken thighs marinated in a bold blend of lime juice, garlic, and spices. The result? Juicy, flavorful meat with a charred exterior that’s perfect for stuffing into warm tortillas. Whether it’s taco night, a summer cookout, or weekly meal prep, these tacos are easy to make and always a hit.
If you are looking for a delicious side dish to serve with these tasty tacos, consider my roasted poblano rice recipe. It is simple to make and so tasty!
What Makes These Tacos So Good?
There are several things that make these the best-grilled chicken tacos. For one, the marinade is the perfect blend of fresh spices and lemon juice. Another thing that makes these so good is the type of chicken I used, which I will discuss later. The grilling time also is very important in this recipe.
Toppings also matter a lot in making the best tacos. I will give my recommendations but feel free to use whatever you would like.
Ingredients
- Boneless, skinless chicken thighs – stay tender on the grill
- Olive oil – helps coat the chicken and prevent sticking
- Fresh lime juice – adds acidity and brightness
- Garlic – brings savory flavor
- Chili powder – provides classic taco seasoning
- Ground cumin – adds warm spice
- Smoked paprika – gives a light smoky note
- Dried oregano – balances the spices
- Black pepper – adds mild heat
- Kosher salt – seasons the chicken
- Cayenne pepper (optional) – adds extra heat
Instructions
- Marinate the Chicken
In a medium bowl or zip-top bag, whisk together olive oil, lime juice, garlic, and all spices. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor. - Preheat the Grill
Heat your grill to medium-high (about 450–500°F). Remove chicken from marinade and let excess drip off. - Grill the Chicken
Place thighs on the hot grill and cook for 5–6 minutes per side, or until internal temperature reaches 165°F. Avoid flare-ups by keeping a spray bottle of water handy if needed. - Rest and Slice
Transfer chicken to a cutting board and let rest for 5 minutes. Slice or chop into bite-sized pieces for tacos. - Assemble Tacos
- Warm corn tortillas on the grill or stovetop. Fill with grilled chicken and your favorite toppings — lime-marinated cabbage, diced onions, avocado, cilantro, or crumbled cotija.
Meal Prep & Storage Tips
- Marinate Ahead: Chicken can marinate up to 24 hours in the fridge.
- Grill in Batches: Cook extra chicken for taco salads, rice bowls, or quesadillas later in the week.
- Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Gently reheat in a skillet over medium heat or in the microwave with a splash of lime juice.
Drink recipe to pair with the tacos
- Strawberry mango agua fresca
- Strawberry pineapple agua fresca
- Summertime virgin sangria
- Classic perfect lemonade
- Blueberry lemonade
- Rhubarb lemonade
Juicy Grilled Chicken Thigh Tacos with Lime Marinade
Equipment
- grill
Ingredients
- 2 pounds boneless skinless chicken thighs – thighs stay tender and juicy on the grill
- ¼ cup olive oil – helps distribute the marinade and prevent sticking
- ¼ cup fresh lime juice – adds acidity and bright citrus flavor
- 3 garlic cloves minced – for savory depth
- 2 teaspoons chili powder – classic taco spice flavor
- 1 teaspoon ground cumin – warm earthy spice
- 1 teaspoon smoked paprika – adds a subtle smoky layer
- 1 teaspoon dried oregano – balances the spice with herbal notes
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- Pinch of cayenne pepper optional – for heat
Instructions
- Marinate the Chicken
- In a medium bowl or zip-top bag, whisk together olive oil, lime juice, garlic, and all spices. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
- Preheat the Grill
- Heat your grill to medium-high (about 450–500°F). Remove chicken from marinade and let excess drip off.
- Grill the Chicken
- Place thighs on the hot grill and cook for 5–6 minutes per side, or until internal temperature reaches 165°F. Avoid flare-ups by keeping a spray bottle of water handy if needed.
- Rest and Slice
- Transfer chicken to a cutting board and let rest for 5 minutes. Slice or chop into bite-sized pieces for tacos.
- Assemble Tacos
- Warm corn tortillas on the grill or stovetop. Fill with grilled chicken and your favorite toppings — lime-marinated cabbage, diced onions, avocado, cilantro, or crumbled cotija.
Did you make this recipe? Let me know!