Juicy grilled chicken tacos, seasoned and marinated to perfection! Use this flavorful easy grilled chicken recipe for salads, nachos and more!

Grilled Chicken Tacos Recipe

This post is going to be short since it’s Christmas, but I just wanted to share this quick recipe for grilled chicken tacos.

It’s the best taco filling in my repertoire, but honestly the chicken can be eaten straight off the grill, sliced on a burrito bowl or a variety of other ways.

This is not a traditional Mexican recipe, but a combination of styles from my Mexican, Puerto Rican and American backgrounds.

I looove tacos and also recommend papas con huevos (potato and egg), carne asada or machaca fillings (Tex Mex shredded beef).

I usually slice the chicken and throw it in a warm tortilla with lime and maybe some Guajillo Chile Salsa, but my husband likes his finely chopped and insists this is the best way.

I will leave that judgement up to you.  Either way, he says they’re the best chicken tacos in the world!

I use chicken breasts for this recipe—yes, the white meat—and they turn out juicy and flavorful!

I normally don’t measure my ingredients when seasoning, but just layer them on nice and thick. The chicken then marinates in Italian dressing for at least 4 hours.

Part of the secret to these amazing grilled chicken tacos is the flavor they get from being grilled.

A charcoal grill will of course impart the best flavor, but even a gas grill gives them that extra something you can’t get from sautéing in a pan.

If grilling season is over in your neck of the woods (it never ends here), cook the chicken in a cast iron frying pan or skillet with a drizzle of olive oil. The crispy outside bits are the best!

Pin this to your dinner board!