Why You’ll Love This Lime Grilled Chicken Tacos

• Incredibly Flavourful & Juicy Chicken. The secret is in the simple marinade. The lime juice and zest don’t just add flavour; they actually help tenderize the chicken, ensuring every single bite is moist and packed with a tangy, garlicky goodness that’s just irresistible.
• Perfect for a Crowd (or Meal Prep!). This is the ultimate interactive meal. You can set up a taco bar with all the toppings and let everyone build their own masterpiece. Plus, the chicken is fantastic for meal prep—grill a big batch on Sunday and enjoy it in salads, bowls, or quesadillas all week long.
• Surprisingly Light & Fresh. Unlike heavy, greasy tacos, these feel vibrant and energizing. The lime marinade and fresh toppings like cilantro and crunchy cabbage keep everything feeling light, so you can enjoy a few without that weighed-down feeling afterwards.
• Endlessly Customizable. Not a fan of cilantro? No problem. Love a little heat? Add some sliced jalapeños. This recipe is a fantastic base that you can adapt to your heart’s content. It’s a true reflection of your personal taste, which is honestly the best part of taco night.

Ingredients & Tools

• For the Chicken & Marinade:
• 600 g boneless, skinless chicken thighs (or breasts)
• Juice and zest of 2 large limes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder (or to taste)
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• For Serving:
• 8-12 small corn or flour tortillas
• 1/2 head red cabbage, thinly sliced
• 1 avocado, sliced or mashed
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup sour cream or Mexican crema
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Tools: A grill (or grill pan), a medium-sized bowl, tongs, a sharp knife, and a microplane or zester.

You’ll notice I call for chicken thighs here—they have more fat, which means they stay incredibly juicy on the grill. But chicken breasts work beautifully too, just be careful not to overcook them. And don’t skip the zest! It packs an intense lime aroma that the juice alone can’t provide.

Serves: 4 | Prep Time: 15 minutes (plus 30 mins marinating) | Cook Time: 10-12 minutes | Total Time: about 1 hour

Before You Start: Tips & Ingredient Notes

• Chicken Thighs vs. Breasts? I highly recommend thighs for their foolproof juiciness and richer flavour that stands up to the grill. If you prefer breast, just pound it to an even thickness so it cooks uniformly and pull it off the heat as soon as it reaches 74°C internally.
• Can I make this without a grill? Absolutely! A grill pan on the stovetop will give you those beautiful char marks. You can also broil the chicken in the oven on a baking sheet for about 6-8 minutes per side, watching it carefully.
• The Power of the Marinade. Don’t rush the marinating time! Even 30 minutes makes a world of difference. The acid in the lime juice begins to tenderize the meat, and the flavours really penetrate. For the best results, aim for at least 30 minutes, but up to 4 hours is fantastic.
• Warm Your Tortillas! This is a non-negotiable step for the best taco experience. A cold, stiff tortilla can ruin the vibe. Warm them directly over a gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds. It makes them pliable and tasty.

How to Make Lime Grilled Chicken Tacos

Serving Suggestions

Complementary Dishes

• Charred Corn & Black Bean Salad — The sweetness of the corn and the earthiness of the beans create a perfect side that can even be piled right into your taco for extra texture and flavour.
• Cilantro-Lime Rice — For those who want to turn their tacos into a more substantial bowl, this fluffy, zesty rice is the ideal base that soaks up all the delicious juices.
• Simple Cucumber & Radish Salad — A super light, crunchy salad with a tangy vinaigrette provides a refreshing counterpoint to the smoky, rich flavours of the tacos.

Drinks

• Classic Margarita (or Mocktail) — It’s a classic pairing for a reason! The sharp, citrusy notes in the drink mirror the flavours in the tacos beautifully, cleansing the palate between bites.
• Ice-Cold Mexican Lager — A light, crisp beer is fantastic for cutting through the richness of the chicken and the creamy toppings without overpowering the meal.
• Sparkling Water with Lime — Sometimes simplicity is best. The bubbles are refreshing, and the lime wedge reinforces the main flavour profile of the dish in a subtle, hydrating way.

Something Sweet

• Mango Sorbet — The tropical sweetness of mango is a wonderful, light way to finish the meal. It feels festive and continues the citrus theme without being too heavy.
• Churros with Chocolate Dipping Sauce — If you’re going all out for a fiesta, you can’t beat warm, cinnamon-dusted churros. It’s the ultimate celebratory dessert.
• Grilled Pineapple with a Hint of Chilli — Throw a few pineapple rings on the grill after the chicken. The caramelized sweetness with a tiny sprinkle of chilli powder is a stunning and easy finale.

Top Mistakes to Avoid

• Mistake: Skipping the resting time for the chicken. I know it’s tempting to dig right in, but slicing the chicken immediately after grilling will cause all the precious juices to leak out, resulting in a drier taco filling. Patience is a virtue here!
• Mistake: Using cold tortillas straight from the package. A cold tortilla is stiff and bland and can crack when you fold it. Taking that extra minute to warm them up transforms the entire texture and makes your taco pliable and delicious.
• Mistake: Over-marinating with lime juice. While marinating is key, leaving the chicken in the acidic lime marinade for more than 4-6 hours can start to break down the proteins too much, giving the exterior a mushy, cooked-ceviche-like texture. A little goes a long way.
• Mistake: Crowding the grill. If you put too much chicken on the grill at once, the temperature will drop, and you’ll end up steaming the meat instead of grilling it. You want that high heat for a proper sear, so cook in batches if necessary.

Expert Tips

• Tip: Get a good sear by patting the chicken dry. Before you put the marinated chicken on the grill, use a paper towel to pat the surface dry. This removes excess moisture and allows for a much better, faster sear and those beautiful, restaurant-quality grill marks.
• Tip: Double the marinade for a sauce. If you want an extra flavour boost, set aside a few tablespoons of the marinade before adding the raw chicken. Then, after the chicken is cooked, you can brush this reserved, clean marinade over the sliced meat for an intense hit of lime and garlic.
• Tip: Toast your spices. For a deeper, more complex flavour, try toasting the cumin and paprika in a dry skillet for about 30 seconds before adding them to the marinade. It wakes up their essential oils and adds a wonderful warmth to the dish.
• Tip: Let guests build their own. The real pro move for a stress-free meal is to set up a taco bar. Place all the components—the sliced chicken, warm tortillas, and all the toppings—in separate bowls and let everyone assemble their own. It’s fun, interactive, and means less work for you at the last minute.

FAQs

Can I bake the chicken instead of grilling it?
Absolutely, you can! Preheat your oven to 200°C. Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 74°C. For a bit of colour, you can pop it under the broiler for the last 2-3 minutes. You won’t get the smoky char, but the flavour from the marinade will still be fantastic.

How long will the leftover chicken keep?
The cooked and sliced chicken will keep beautifully in an airtight container in the refrigerator for 3-4 days. It’s amazing cold in salads or reheated gently for quesadillas or burrito bowls. I wouldn’t recommend freezing it after it’s been marinated and cooked, as the texture can become a bit watery upon thawing.

What’s a good substitute for cotija cheese?
Cotija is a salty, crumbly Mexican cheese. If you can’t find it, feta cheese is the closest substitute in both texture and saltiness. Queso fresco is another great option—it’s a bit milder and softer but still delicious. Parmesan cheese, while not traditional, can work in a pinch for that salty, umami kick.

My family doesn’t like cilantro. What can I use instead?
No problem at all! Cilantro can be a divisive herb. Simply omit it from the marinade and garnishes. You could add a teaspoon of dried oregano to the marinade for a different herbal note, and then use fresh flat-leaf parsley as a green garnish for a similar fresh look without the polarizing flavour.

How can I make these tacos spicier?
There are a few easy ways to turn up the heat! You can increase the chilli powder in the marinade to 1 teaspoon or add a pinch of cayenne pepper. For serving, offer sliced fresh jalapeños or serrano peppers, a drizzle of your favourite hot sauce, or even a spoonful of pickled jalapeños for a tangy heat.