Grilled Cilantro Lime Chicken Tacos

Nothing says summer like standing over a hot grill with a cold drink in one hand and tongs in the other. I came up with this marinade one Fourth of July when I realized I was out of my usual BBQ sauce. Grabbed some limes from the tree out back, threw in some cilantro and garlic, and these tacos ended up being the most requested dish at every cookout since. My neighbor literally brings his own plate over now.

aka The Backyard Legend Tacos

Ingredients

Marinade & Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons avocado oil
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Tacos

• 8-10 corn tortillas
• 1 cup diced white onion
• 1/2 cup fresh cilantro leaves
• 1 ripe avocado, sliced
• Lime wedges for serving
• Your favorite salsa

Instructions

1. Marinate the chicken: In a medium bowl, whisk together lime juice, avocado oil, cilantro, garlic, cumin, paprika, salt, and pepper. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
2. Heat the grill: Preheat your grill to medium-high heat (about 400-425°F). Clean and oil the grates with a paper towel dipped in avocado oil.
3. Grill the chicken: Place chicken thighs on the grill. Cook for 5-6 minutes per side until internal temperature reaches 165°F and you see nice char marks. The thighs should feel firm but spring back when pressed. Rest for 5 minutes on a cutting board.
4. Warm the tortillas: While chicken rests, place corn tortillas directly on the grill grates for 20-30 seconds per side until slightly charred and pliable. Stack and wrap in a clean towel to keep warm.
5. Dice and assemble: Chop the rested chicken into small bite-sized pieces. Load each tortilla with chicken, diced onion, cilantro, avocado slices, and a squeeze of lime. Top with salsa.

Tips

• Chicken thighs stay juicier than breasts on the grill — don’t substitute.
• Double-stack your tortillas for extra sturdiness (street taco style).
• No grill? Use a cast iron grill pan over high heat — you’ll still get great char.
• Make extra marinade (without the raw chicken) and use it as a drizzle on the finished tacos.