Chicken Tacos Recipe
Three tacos with grilled chicken, pico de gallo, chipotle aioli.
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Ingredients
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Grilled Chicken
Pico de Gallo
Chipotle Aioli
Assembly
Method
Grilled Chicken
Marinate the Chicken
In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and pepper. Mix well. Add chicken breasts and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for best flavor).
Grill the Chicken
Preheat grill or grill pan over medium-high heat. Grill marinated chicken breasts for 6–7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly or chop into bite-sized pieces.
Pico de Gallo
Prepare Pico de Gallo
In a medium bowl, combine diced tomatoes, chopped onion, chopped cilantro, jalapeño, lime juice, and salt. Mix well and set aside for flavors to meld while you prepare the rest of the ingredients.
Chipotle Aioli
Make the Aioli
In a blender or food processor, combine mayonnaise, chipotle pepper, lime juice, minced garlic, and salt. Blend until smooth. Transfer to a small bowl and refrigerate until ready to use.
Assembly
Warm the Tortillas
Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until soft and pliable.
Assemble the Tacos
Place a portion of grilled chicken into each tortilla. Top with pico de gallo and a drizzle of chipotle aioli. Garnish with chopped cilantro if desired. Serve with lime wedges on the side.