YumVerseEats
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.
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.
Ingredients
Protein
Seasoning
• 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
Pasta & Grains
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.
Store
Store cooked chicken separately in airtight container for up to 3 days.
Reheat
Warm gently in skillet before assembling tacos.
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MORE READER FAVORITES
15
min active
·
30
min total
20
min active
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35
min total
10
min active
·
20
min total
15
min active
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30
min total
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.
Chicken Street Tacos (Pollo Asado)
Ingredients
—
—
1½ lbs boneless chicken thighs
—
—
2 cloves garlic, minced
—
—
¼ cup diced white onion
—
—
2 tbsp lime juice
—
—
1 tsp chili powder
—
—
1 tsp cumin
—
—
½ tsp smoked paprika
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
—
—
8 small corn tortillas
—
—
2 tbsp fresh cilantro, chopped
Instructions
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.
15
min
active
30
min
total
4
servings
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SIDE
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