Grilled Chicken Street Tacos

“Worthy of any restaurant. The marinaded chicken would also be good in a burrito or over a salad.” – April Ferre

Grilled Chicken Street Tacos

Course: Main Courses – Poultry
Cuisine: Mexican


  • 1/3 Cup Oil
  • 1/4 Cup Lime Juice
  • 2 Teaspoons Brown Sugar
  • 1 Teaspoon Cumin
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Italian Seasoning
  • 4 Boneless, Skinless Chicken Breasts
  • Taco-sized Corn Tortillas
  • Chipotle Cream Sauce
  • Onion Chopped
  • Cilantro Coarsely Chopped
  • Shredded Cheese Optional
  • Sliced Avocado Optional


  • Combine oil, lime juice, brown sugar and spices in a small bowl. Pound chicken breasts to an even thickness and pierce with fork or meat tenderizer. Place chicken and marinade in a plastic bag and refrigerate overnight.
  • Make Chipotle Cream Sauce.
  • Grill chicken until internal temperature reaches 165 degrees.
  • Assemble tacos with Chipotle Cream Sauce, onion, cilantro, cheese and avocado.

2019 Recipe – April Ferre – Adapted from

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