Dinner,  Gluten Free,  Healthy,  Recipe

Grilled Chicken Tacos

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Grilled Chicken Tacos

This is a great recipe for leftover grilled chicken- also I've organized some Nerdy Tips on grilling.
Prep Time15 minutes
Cook Time15 minutes
marinating time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, grilled, taco
Servings: 4
Author: nerdygourmet


  • grill


  • 2 lbs boneless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp honey
  • 1 tsp dried oregano
  • 2 tbsp fresh cilantro, chopped
  • 8 tortilla wraps
  • 1 cup refried beans
  • 1 cup cooked rice
  • 1 avocado sliced
  • 1/2 small red onion
  • 8 tbsp salsa
  • 1/2 cup sour cream
  • 2 tbsp fresh chopped cilantro
  • 1 lime, cut into wedges


  • Place chicken breasts in a ziplock bag with the olive oil, lime juice, honey, oregano and cilantro. Let marinate in the refrigerator for at least 2 hours but for no longer than 24 hours.
  • Heat grill to a medium heat.
  • Baste chicken with marinade until cooked through, 6-8 minutes per side. The internal temperature of the chicken should read at least 155 when you pull it from the grill.
  • Let chicken cool and then slice.
  • Heat the tortillas up in a skillet over medium heat. Place in an aluminum foil packet as you heat each one.
  • Put all ingredients on the tortilla shell and enjoy!

Nerdy Tips

  • The secret to juicy grilled chicken? marinate, marinate, marinate and baste with the leftover marinade while grilling.
  • Pounding out the chicken breasts before marinating will even out the meat so that the thinner part isn’t overcooked before the thicker part is done.
  • If you opt for bone in, the chicken will take longer to grill.
  • If you are using leftovers of the grilled chicken to make tacos, reheat the chicken by steaming to keep it moist. You can do this by putting sliced chicken in a pan with a splash of water (or even better, chicken stock) over medium heat while covered for 3-4 minutes.

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