Grilled Chicken Tacos

Overview

These tacos pack a smoky, spicy punch thanks to a chipotle-lime marinade that soaks into juicy grilled chicken. Tucked into warm tortillas and topped with cooling crema, fresh slaw, and a squeeze of lime — it’s a fiesta in every bite.

Ingredients

Serves 4 (Makes 8 tacos)

For the Chipotle Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)

• 2 tbsp adobo sauce (from the same can)

• 2 cloves garlic

• Juice of 2 limes

• 1 tbsp olive oil

• 1 Tbsp Garlic Powder

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

For the Tacos:

• 8 small corn or flour tortillas, warmed

• Pickled Red Onions, thinly sliced

• 1/3 of White Onion, Chopped

• ½ cup chopped cilantro

• 3 Tbsp Pickled Jalapeño

• Salsa Verde

• Lime wedges (for serving)

For Chipotle Crema (optional but highly recommended):

• ½ cup sour cream or Greek yogurt

• 1 tbsp adobo sauce

• 1 tsp lime juice

• Pinch of salt

Instructions

1. Make the Marinade
   In a bowl combine adobo sauce, garlic, lime juice, olive oil, honey, cumin, paprika, salt, and pepper. Stir until smooth.

2. Marinate the Chicken
   Pour the marinade over the chicken in a zip-top bag or bowl. Marinate in the fridge for at least 30 minutes, preferably 2–4 hours (up to overnight for more flavor).

3. Grill the Chicken
   Heat grill (or grill pan) to medium-high. Grill chicken for 5–6 minutes per side until nicely charred and cooked through. Let rest 5 minutes, then slice into strips.

4. Make the Chipotle Crema
   In a small bowl, whisk together sour cream, adobo sauce, lime juice, and salt. Set aside.

5. Assemble the Tacos
   Layer grilled chicken onto tortillas. Top with cabbage, onion, avocado slices, and cilantro. Drizzle with chipotle crema and finish with a squeeze of lime.

Pro Tips

• Don’t skip the resting step after grilling — it keeps the chicken juicy.

• Use a meat thermometer (165°F internal temp) for perfect doneness.

• For extra char, lightly toast your tortillas directly over the flame.