A flavorful marinade lightly sweetened with honey creates these tender grilled Chili Lime Chicken Tacos. Add the toppings of your choice for a lightened up Mexican-inspired meal.
We’ve been grilling up a storm since we moved into our new Oregon home last August. Rain or shine, we’ve been firing up that grill and grilled chicken tacos are on the menu frequently.
These Chili Lime Chicken Tacos are an easy, healthy way to feed a big group. Just fill up the grill with as much marinated chicken as you need and the load them up with plenty of healthy toppings. It’s always a popular meal choice in my house.
You can turn this grilled Chili Lime Chicken into a delicious meal served with roasted veggies and rice or couscous. But we love it piled on toasted tortillas with sliced avocado, tomato, and crumbled cotija cheese.
How to Make Chili Lime Marinade
I love any recipe that allows me to get part of the prep done in advance so dinner is a breeze to pull together. You can prep your chicken and whisk together the marinade for these grilled chicken tacos as much as 1 to 8 hours in advance. Then just let the chicken soak up that that flavorful marinade in the fridge while you go about your day.
- In a small bowl, whisk together olive oil, vinegar, honey, the juice from one lime, chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
- If using thicker pieces of chicken, slice them through the center horizontally to create two thin pieces or cover the pieces of chicken with a sheet of plastic wrap and use a mallet to pound them so that they are about 1/2-inch thick. Cut any larger pieces in half. Read more on Taste of Home about how to butterfly chicken breasts.
- Place the chicken in a zippered plastic storage bag and pour the marinade over. Seal the bag and refrigerate for at least an hour or for up to 8 hours.
- Grill the chicken for about 5 or 6 minutes per side or until thoroughly cooked. The internal temperature should read 165 degrees F with an instant read thermometer when inserted in the thickest portion of the chicken.
How to Toast Tortillas
Skipping the oil and toasting tortillas in a dry skillet is a great way to lighten up any taco recipe.
- Heat a dry skillet over medium heat.
- Add a corn or flour tortilla to the skillet and toast briefly, for about 30 to 60 seconds, or just until you begin to see some nice brown spots. Flip the tortilla and cook for an additional 30 to 60 seconds on the other side.
- Repeat with with the remaining tortillas.
- If you don’t have a tortilla warmer, place a baking sheet or sheet of foil in the oven and preheat it to 200 degrees F. Transfer the toasted tortillas to the oven as you pull each one from the skillet.
- Set out a variety of toppings and dinner is served!
Chili Lime Chicken Tacos
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 limes, divided
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 1 1/2 pounds boneless skinless chicken pieces , (I used breasts and thighs)
- 12 corn or flour tortillas, taco sized
- 1 large avocado, sliced
- 3/4 cup diced tomato
- 3/4 cup chopped cilantro leaves
- 3/4 cup crumbled cotija cheese
Additional Optional Toppings
- shredded lettuce or cabbage
- hot sauce
- light sour cream
- In a small bowl, whisk together the olive oil, vinegar, honey, the juice from one lime, chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
- If using thicker pieces of chicken, slice them through the center horizontally to create to thin pieces or use a mallet to pound them so that they are about 1/2-inch thick. Cut any larger pieces in half. Place the chicken in a zippered plastic storage bag and pour the marinade over. Seal the bag and refrigerate for at least an hour or for up to 8 hours.
- Preheat the grill for medium-high heat. Grill the chicken for about 5 or 6 minutes per side or until thoroughly cooked. Internal temperature should read 165 degrees F with an instant read thermometer when inserted in the thickest portion of the chicken.
- Meanwhile, toast the tortillas for about 30 to 60 seconds per side in a dry skillet over medium heat. Prepare optional toppings.
- Transfer the chicken to a cutting board and slice it into thin strips. Squeeze the juice from the remaining lime over the top of the chicken and serve on toasted corn or flour tortillas with the toppings of your choice.
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