YumVerseEats
Mexican & Latin
Chicken Street Tacos (Pollo Asado)
Grilled Chicken Tacos feature juicy, marinated chicken breasts with perfect char marks, topped with a bright, homemade pico de gallo. They are fresh and ready in under 30 minutes.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Grill
METHOD
Why It Works
The marinade doubles as seasoning, keeping prep minimal and flavor bold.
Ingredients
Protein
• 1½ lbs boneless chicken thighs
Seasoning
• 2 cloves garlic, minced
• ¼ cup diced white onion
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
Sauce
• 2 tbsp lime juice
Pasta & Grains
• 8 small corn tortillas
How to Make It
1
In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
2
Heat a skillet or grill pan over medium-high heat. Cook the chicken thighs 5–6 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
3
Transfer chicken to a cutting board and rest for 5 minutes, then slice or chop into small pieces.
4
Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
5
Fill each tortilla with chicken, top with fresh cilantro, and diced white onion, and serve with lime wedges or salsa.
How to Make It
1
In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
2
Heat a skillet or grill pan over medium-high heat. Cook the chicken thighs 5–6 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
3
Transfer chicken to a cutting board and rest for 5 minutes, then slice or chop into small pieces.
4
Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
5
Fill each tortilla with chicken, top with fresh cilantro, and diced white onion, and serve with lime wedges or salsa.
Ingredients
Protein
• 1½ lbs boneless chicken thighs
Seasoning
• 2 cloves garlic, minced
• ¼ cup diced white onion
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
Sauce
• 2 tbsp lime juice
Pasta & Grains
• 8 small corn tortillas
Storage & Reheat
Store:
Store cooked chicken separately in airtight container for up to 3 days.
Reheat:
Warm gently in skillet before assembling tacos.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Don’t over-marinate—30 minutes is plenty to keep the chicken tender.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I cook the chicken without a grill?
Yes. Use a hot skillet or grill pan and cook until browned and cooked through.
Can I make the chicken ahead?
Yes. Marinate and cook ahead, then reheat briefly and assemble tacos just before serving.
How can I make it less spicy?
Reduce spicy ingredients and serve with cooling toppings like avocado, crema, or extra lime.
Quick Fixes
Chicken drying out: Use thighs, not breasts — they stay juicy over high heat and forgive slight overcooking.
Tortillas tearing: Warm them in a dry skillet or wrap in a damp paper towel and microwave 30 seconds. Warm tortillas fold without cracking.
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