Grilled chicken tacos are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're looking for a quick and easy weeknight meal or a festive dish to serve at your next party, grilled chicken tacos are sure to be a hit. With endless topping possibilities, grilled chicken tacos can be customized to suit any taste.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN TACOS
These grilled chicken tacos are full of fresh flavor! I love this recipe because it can be easily modified for the number of guests/family members you have. I honestly don't really measure the seasonings either but I love the combination of these spices with just a hint of the cinnamon! Yummy!
Provided by Yummy Yummy in your Tummy!
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Season chicken breasts with chili powder, garlic, cinnamon, and cumin.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill chicken breasts until no longer pink in the center, about 5 minutes per side. Cut grilled chicken into chunks or strips.
- Mix avocados, cucumber, red onion, and lime juice together in a bowl.
- Divide grilled chicken, avocado mixture, salsa, cabbage, cheese, and cilantro among warmed tortillas.
Nutrition Facts : Calories 682.6 calories, Carbohydrate 70.8 g, Cholesterol 70.2 mg, Fat 33.3 g, Fiber 8.3 g, Protein 29 g, SaturatedFat 11.6 g, Sodium 1134.8 mg, Sugar 1.5 g
BAJA GRILLED CHICKEN TACOS
I modified this taco recipe for a party of 40, and it was a huge hit. Thighs are a good substitute for chicken breasts, especially with marinating and grilling. They do not dry out as quickly and are very forgiving. Fill warm tortillas with sauteed chicken and serve with your choice of garnishes and black bean and corn salad.
Provided by hynesey
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
- Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 33.6 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 708.8 mg, Sugar 1.1 g
GRILLED CHICKEN TACOS
Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat.
- Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
- Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
- Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.
GRILLED CHICKEN TACOS
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.
Provided by Alison Roman
Categories Chicken Low Fat Kid-Friendly Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Healthy Tortillas Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
- Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
- While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
- To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.
CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE
Provided by Jaclyn
Number Of Ingredients 35
Steps:
- 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.
GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS
Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
- Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
- Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
- Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
- Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
- Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
- Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g
CHILES RELLENOS GRILLED CHICKEN TACOS
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe's a secret, so I invented my own. Light the coals and have them anytime. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.
Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 931mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
GRILLED CHICKEN SOFT TACOS
Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
- Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.
Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (2 Tacos), Sodium 770 mg, Sugar 3 g, TransFat 1 g
SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW
Yield 4-6
Number Of Ingredients 32
Steps:
- For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008
COPYCAT GRILLED CHICKEN WONTON TACOS
My hubby and I enjoy eating this appetizer from Applebee's. I wanted to be able to make this at home anytime I wanted.
Provided by Angie Lenkevich
Categories Meat Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350*
- 2. Spray the outside and inside edges on baking/or loaf pans. Place wonton wrapper on pan edges making a taco shape. Be sure that wontons are not touching. Bake in oven between 3-4 minutes until all wontons are used.
- 3. In a bowl mix together Chicken and Asian Dressing until combined.
- 4. Put a small amount of chicken and coleslaw into wonton wrappers then enjoy.
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for best results.
- Tenderize the chicken: Pound the chicken breasts or thighs to an even thickness to ensure even cooking.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, lime juice, garlic, and spices adds flavor and moisture.
- Grill the chicken: Grill the chicken over medium heat until cooked through, about 8-10 minutes per side.
- Make the salsa: Combine diced tomatoes, onions, cilantro, and jalapeños for a fresh and flavorful salsa.
- Assemble the tacos: Fill corn tortillas with grilled chicken, salsa, guacamole, and sour cream. Serve with lime wedges.
Conclusion:
Grilled chicken tacos are a delicious and versatile dish that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that is perfect for any occasion. Whether you're hosting a party or just looking for a quick and easy weeknight dinner, grilled chicken tacos are a great option. So fire up the grill and get cooking!
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