This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Make these Chicken Street Tacos for an easy weeknight meal. These chicken tacos are bursting with flavor and served with your favorite toppings.
Chicken Street Tacos make a delicious meal idea. The seasoned chicken thighs are charred then diced and filled in a corn tortillas with a homemade Pico de Gallo salsa. We grilled the chicken but you can also bake it for a delicious taco recipe.
If you have made our Carne Asada Tacos, 3 Ingredient Chorizo Street Tacos or Easy Crock Pot Street Tacos recipe then you are going to love these Chicken Street Tacos.
Table of Contents
Why Make Chicken Street Tacos
My entire family loves these Chicken Street Tacos because of the flavor. I can easily prepare the chicken to meal prep for the week and use in many different recipes.
These are the perfect meal to prepare for a crowd or an easy weeknight meal. Add your favorite side dish for a complete meal idea.
Ingredients
- Boneless Skinless Chicken Thighs – You can also use boneless skinless chicken breasts
- Olive Oil – Use oil of your choice such as vegetable oil or avocado oil
- Lime Juice – We recommend fresh lime juice or check out these Best Substitute for Lime Juice
- Cloves Garlic – Learn How to Mince Garlic Cloves. You can also use garlic powder. We even like to add in onion powder.
- Chili Powder – See The Best Chili Powder Substitute if you are out
- Ground Cumin – If you are out, check out Best Substitute for Cumin
- Smoked Paprika – See the Best Paprika Substitute if you are out
Scroll to the bottom for the full recipe in the recipe card.
Variation Ideas
- Change Meat – You can easily make this recipe with ground beef for a delicious variation.
- Change Tortillas – Instead of making these street tacos with corn tortillas use flour tortillas.
- Spices – Feel free to use other types of seasoning such as Easy Homemade Taco Seasoning Recipe or Fajita Seasoning Recipe.
How to Make Chicken Street Tacos
Step 1 – In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to create the marinade.
Step 2 – Add chicken thighs to the marinade, ensuring they’re well coated. Cover and refrigerate for 2 hours or up to overnight.
Step 3 – While the chicken marinades, prepare the pico de gallo. In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Cover and refrigerate until ready to use.
Step 4 – Preheat the grill or pan to medium-high heat. Remove chicken from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F with an instant read thermometer.
Step 5 – Let the grilled chicken rest for 5 minutes, then chop into small bite-sized pieces.
Step 6 – Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side over medium heat.
- Step 7 – To assemble the tacos, place a portion of chopped chicken on each tortilla. Top with a spoonful of pico de gallo and a drizzle of crema.
- Step 8 – Serve immediately with sliced avocado and lime wedges on the side. Enjoy!
Expert Tips
- Prepare Chicken – For even cooking, try to choose chicken thighs of similar size or pound them to an even thickness before marinating.
- Slits in Chicken – For deeper flavor, make small cuts in the chicken thighs before marinating to allow the marinade to penetrate better.
- Chicken Grill Marks – For nice grill marks, avoid moving the chicken too much while grilling. Turn only once halfway through cooking.
- Cooking Chicken – Cooking time will vary depending on the size of your chicken. We recommend using a meat thermometer to ensure that the internal temperature reaches 165 degrees.
Street Taco Toppings
Add your favorite toppings when serving these Chicken Street Tacos. We like to setup a taco bar so everyone can choose their own. Make it perfect when hosting a family gathering.
- Cotija Cheese
- Slice Jalapeno
- Queso Fundido
- Queso Fresco
- Shredded Lettuce
- Easy Guacamole Recipe with Salsa
- Shredded Cheese
- The Best Pico De Gallo Recipe
Can I Bake the Chicken Instead?
Yes, you can easily make this recipe with baked chicken. See Oven Baked Chicken Thighs Recipe for an easy recipe. Use this street taco seasoning for the same flavor and to make these street taco recipe.
Serving Suggestions
Serve these Chicken Street Tacos with your favorite side dish recipes. Thee are some of our favorites.
- Mexican Rice
- Easy Homemade Spanish Rice Recipe
- Black Bean Corn Salsa
- Easy Crockpot Refried Beans Recipe
Check out more side dishes on What to Serve with Tacos.
Frequently Asked Questions
The reason they are called street taco because of the smaller size of the taco, made with a corn tortilla and your traditional taco toppings.
For the best flavor, we like to marinate the chicken for about 2 hours. You can even marinate overnight if you want to prepare the chicken ahead of time.
Store the leftovers in an airtight container in the refrigerator for up to 5 days. We love to use the leftover chicken to make Chicken Fajita Quesadillas Recipe, Skillet Chicken and Rice Burritos Recipe, and Easy Chicken Enchilada Casserole.
Reheat the leftovers in the oven in a baking dish or in the microwave.
More Easy Taco Recipes
Easy Mexican
Baked Chicken Tacos
250+ Easy Keto
Easy Keto Street Tacos Recipe
Quick and Easy Instant Pot
Instant Pot Mexican Shredded Beef Tacos Recipe
We love to hear from you. If you make Chicken Street Tacos Recipe, please leave us a comment or a star review.
Chicken Street Tacos
Ingredients
For the Chicken & Marinade:
- 2 pounds boneless skinless chicken thighs
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pico de Gallo:
- 3 medium ripe tomatoes diced
- 1/2 red onion finely chopped
- 1 jalapeño pepper seeded and minced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- Salt to taste
For Assembly:
- 12-15 small corn tortillas
- 1 cup crema
- 2 avocados sliced, optional
- Lime wedges for serving
Instructions
- In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to create the marinade.
- Add chicken thighs to the marinade, ensuring they’re well coated. Cover and refrigerate for 2 hours or up to overnight.
- While the chicken marinades, prepare the pico de gallo. In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Cover and refrigerate until ready to use.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Let the grilled chicken rest for 5 minutes, then chop into small bite-sized pieces.
- Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
- To assemble the tacos, place a portion of chopped chicken on each tortilla. Top with a spoonful of pico de gallo and a drizzle of crema.
- Serve immediately with sliced avocado and lime wedges on the side. Enjoy!
These street tacos are so delicious and easy to make!