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–+ servings
four chicken tacos on a table, with limes and cilantro

Easy Grilled Chicken Tacos Recipe

45 minutes prep + 15 minutes cook
12 small tacos
The best grilled chicken tacos recipe, with juicy chicken thigh, crunchy cabbage slaw, and creamy guacamole!

Ingredients 
US Customary - Metric

For Chicken:

  • 2 1/2 lbs chicken thigh, boneless, skinless
  • 1/3 cup mayonnaise
  • juice from 1 lemon
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp EACH: garlic powder, onion powder
  • 1 tsp EACH: smoked paprika, dried oregano
  • 1 tsp EACH: ground cumin, ground coriander

For Cabbage Slaw:

  • 1 small purple or green cabbage, or 1/2 of each
  • 3/4 cup grated carrots, 1 large carrot
  • juice from 1 to 2 limes
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped
  • salt and pepper, to taste

For Guacamole:

  • 2 large avocados
  • juice from 1 lime
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp diced shallot
  • 3 tbsp diced tomatoes
  • 1 to 2 garlic cloves
  • 1 tbsp mayonnaise
  • 1 tbsp avocado oil
  • salt and pepper

For Tacos:

  • 12 small tortillas, corn, flour, or both
  • 1/2 cup crumbled queso fresco
  • hot sauce
  • 2 limes quartered

Instructions

Marinating the Chicken:

  • Start by marinating the chicken. Place the whole chicken thighs into a large bowl or casserole dish. Add the mayonnaise and squeeze in the fresh lemon juice.
  • Next, add all the seasonings: salt, pepper, garlic powder, onion, smoked paprika, cumin, coriander, and oregano. Use your hands to massage the marinade into the meat, until each piece is well coated.
  • Cover the casserole with plastic wrap and set into the refrigerator to marinate for at least 30 minutes. For best results, marinate for 4 hour or overnight.

Making the Cabbage Slaw:

  • Next, prepare the slaw. Cut each cabbage in half (you’ll need just half a cabbage if using both purple and green varieties). Cutaway the fibrous core, then use a sharp knife or a mandoline slicer to cut the cabbage very thinly. I set my slicer to 1/16th-inch thickness.
  • Place the shredded cabbage into a large mixing bowl. Add in the grated carrots and fresh cilantro. Squeeze in some fresh lime juice, add in a splash of oil, and season with salt and pepper.
  • Using large spoons, toss the cabbage slaw until all the ingredients are well combined. If you’re making the slaw ahead of time, keep the juice, oil and seasonings separate.

Making Guacamole:

  • To make the guacamole, split each avocado, then scoop out the flesh into a large bowl. Squeeze in some lime juice, then add in the diced shallot, tomatoes, cilantro, mayo, salt, pepper, and avocado oil. Press or grate the garlic into the bowl.
  • Use a large fork and mash the avocado until a chunky guacamole forms. Give the spread a mix with a spatula to ensure everything is well combined. Keep the guacamole covered with plastic wrap until ready to enjoy.

Grilling the Chicken:

  • Preheat an outdoor grill to 600F for at least 10 minutes. You want the grill grates to be extra hot. Add the whole, marinated chicken thighs onto the hot grill. Close the lid and grill for about 5 minutes over medium flames.
  • When the chicken naturally releases from the grates, turn it over and continue grilling on the other side. Keep cooking with the grill cover closed, turning the meat every 3 to 4 minutes, until it reaches it 165F internal temp.
  • The timing will depend on how big or small your chicken pieces are. Mine take about 13 to 15 minutes to cook. Remove the chicken from the grill onto a clean plate and rest for 5 minutes.
  • Meanwhile, place your tortillas on the hot grates and grill them on both sides, turning when they start to puff up. Keep them warm in a tortilla warmer or cover with a cloth dinner napkin.

Assembling the Tacos:

  • Once the grilled chicken thigh has rested, use a sharp knife and slice the meat into small, bite-sized pieces that would fit well into a taco.
  • To assemble the tacos: spread a generous amount of guacamole onto each warm tortilla. Top with a spoonful of crumbled queso fresco cheese, followed by some sliced chicken, and cabbage slaw.
  • Squeeze some fresh lime juice over each chicken taco, sprinkle with fresh cilantro and top with your favorite hot sauce. Enjoy!

Note:

  • Nutritional info calculated with all toppings and cheese, for approximately 1 taco.

Nutrition

Serving: 1taco | Calories: 315kcal | Carbohydrates: 16g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 776mg | Potassium: 494mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1469IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg