Marinated grilled chicken served on top of corn tortillas and topped your favorite fixings. These Grilled Chicken Street Tacos are a delicious homemade version of Mexican street tacos. You’ll want to make them over and over.
Cinco de Mayo is tomorrow and these Grilled Chicken Street Tacos are the perfect thing to make if you’re going to be celebrating, and even if you’re not, you should still make them anyway.
We all go little crazy over these and I always find myself just eating the chicken after I’ve eaten my tacos.
The chicken is so flavorful and absolutely delicious. You can taste just a hint of the cinnamon and all spice that’s in the marinade. It might seem kind of weird, but it works.Funny story . . . I had this chicken marinating to grill a couple nights ago for dinner and just before dinner time it starting raining.
Now if it would have been just a light rain, I probably would have grabbed an umbrella and still thrown the chicken on the grill, but it was not a light rain!! It was dumping and coming down so hard there was nooooo way I was going to try grilling this chicken.
So the chicken marinated in my fridge for an extra 24 hours which just made it even better, and we had Cafe Rio instead because it was triple points that day (lol!).
We love these served with fresh pico de gallo, but you can certainly use your favorite salsa, store bought or homemade.
We sprinkle a little extra cilantro on top and then inhale these.
Happy Cinco de Mayo!!
A FEW TIPS FOR MAKING THESE STREET TACOS:
- I prefer chicken breasts over thighs, in fact I very rarely buy chicken thighs. Thighs do have more flavor and don’t dry out as easily as chicken breasts as easily. It’s a personal preference here. If you do use chicken breasts, just make sure you don’t over cook them. Anytime I’ve made this using chicken breasts, the chicken is moist and really tender.
- Make sure you plan ahead because this chicken needs to marinate at least 2-3 hours and overnight is even better if you can plan ahead.
- It’s really important to let the meat rest after you cook it. I do this with any meat I grill. Covering it with foil for about 5 minutes before you cut it allows the meat to absorb all the flavorful, yummy juices.
- I love to use the street size tortillas. They’re easy to find now at almost any grocery store. I buy the Mission Brand, but have seen other brands. You can use regular size tortillas if you’d like. I love the corn tortillas and my boys love the flour, either one are delicious. If you’re going for a more “authentic” street taco, then use corn tortillas.
- Fresh pico de gallo is my favorite on these, but you can certainly use store bought or homemade salsa. Again, it’s a personal preference here.
- This chicken is so good and can be used for anything . . . tacos, burritos, salads, enchiladas, quesadillas, or just on its own.
If you love tacos as much as we do, here are some others you might love:
- Chicken Lime Tacos
- Ground Beef Tacos
- Thai Chicken Tacos with Peanut Sauce
- Slow Cooker Flank Stead Tacos
IF YOU TRY THIS RECIPE, COMMENT BELOW! I WOULD LOVE TO HEAR WHAT YOU THINK.
Recipe Source: Adapted slightly from Recipe Tin Eats (she adapted it from Bobby Flay’s Barbecue Addiction Cookbook).