Grilled Chicken Tacos Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. In a small bowl, whisk together 1 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the chicken and rub marinade evenly over both sides. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours.

Preheat grill or skillet

Heat a grill or a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. Oil the grate or brush the skillet lightly with a little oil to prevent sticking.

Cook chicken

Place the marinated chicken on the hot grill or skillet. Cook undisturbed for 4–5 minutes per side, depending on thickness, until a deep golden crust forms and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes to retain juices.

Slice or shred

Slice the rested chicken thinly against the grain into bite-size strips or shred with two forks. Keep warm while you prepare tortillas and toppings.

Whisk together 3 tbs Greek yogurt (or sour cream), 1/2 tbs lime juice, 1/2 tsp honey (optional) and 1/8 tsp salt in a small bowl until smooth. Taste and adjust lime or salt if desired. Transfer to a small squeeze container or bowl for assembly.

Warm tortillas

Warm two small tortillas: heat a dry skillet over medium-high heat. Brush each side lightly with 1/2 tsp vegetable oil (total 1 tsp) or spray, then warm 30–45 seconds per side until pliable and lightly charred in spots. Alternatively, wrap in a damp paper towel and microwave 20–30 seconds.

Assemble tacos

Place each warmed tortilla on a plate. Divide the sliced or shredded grilled chicken evenly between the two tortillas (about 5 oz each). Top each with 1/4 cup shredded cabbage (split 1/2 cup total), 1 tbs chopped cilantro, 1 tbs pickled red onion (if using), and 1 tbs crumbled cotija (if using). Drizzle about 1/2 tbs of the lime crema over each taco (use remaining crema as desired). Squeeze 1 lime wedge over each taco and add hot sauce or salsa to taste (about 1/2 tsp each if using).

Serve

Serve the tacos immediately while warm. Offer remaining lime wedges, crema, and extra cilantro on the side.