Chicken Tacos Recipe

I love these awesome chicken tacos! SO good. If you’re looking for an easy chicken taco recipe that delivers huge flavor with almost no effort, this one will blow you away.

Start with juicy chicken thighs that soak up a quick 15-minute citrus-garlic marinade, then hit the hot grill for a smoky char on the outside and tender, juicy chicken inside.

Pile the tender bites onto warm corn tortillas and finish them with my quick and easy (an no cook!) creamy, fiery tomatillo-habanero verde sauce, and you’ve got taco night perfection.

Fire up the grill, my friends! It's time for awesome chicken tacos, street style!

Chicken Tacos Ingredients & Substitutions

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• CHICKEN & MARINADE
• Chicken Thighs. Boneless, skinless chicken thighs stay tender and juicy. You can use chicken breasts, but they’re leaner and cook faster.
• Vegetable Oil. Olive oil is great. Avocado or another neutral oil works too.
• Citrus (Lime & Orange). Bright, zesty flavor that tenderizes the meat. Lemon can sub for lime if needed.
• Garlic. Fresh for the best punch. Garlic powder works in a pinch (use about 1 teaspoon).
• Spices. A bold, smoky blend brings big flavor. Use Chili Powder (ancho or guajillo for mild richness, árbol or cayenne for heat - or a mix), Ground Cumin, Mexican Oregano, and salt and black pepper.

• CREAMY VERDE SAUCE
• Tomatillos. Tart and bright.
• Avocado. For creaminess to balance the heat.
• Habanero Pepper. Fruity and fiery. Core it for less heat, or swap in serrano or jalapeño for a milder sauce.
• Garlic. Fresh and punchy.
• Cilantro.
• Lime Juice.
• Salt. To taste.
• FOR SERVING
• Corn Tortillas. Street-style size are best, but flour tortillas work too.
• Toppings. Chopped white onion, fresh cilantro, and lime wedges.

How to Make Chicken Tacos (with Creamy Verde Sauce) - Step by Step

Step 1. Marinate the Chicken. Cover the chicken thighs with the citrus-garlic marinade in a large bowl or sealable baggie. Just 15 minutes adds big flavor, though you can marinate up to 2 hours.

Step 2. Grill (or Pan Sear). Cook the chicken over medium-high heat until charred outside and juicy inside, about 5-6 minutes per side. Rest, then chop the grilled chicken into bite-sized pieces. You can shred if you prefer shredded chicken.

Step 3. Make the Verde Sauce. Blend the tomatillos, avocado, habanero, garlic, cilantro, lime juice, and salt until smooth and creamy. Bright, fiery, and ready in minutes.

Step 4. Build the Tacos. Warm your tortillas, pile on the chicken, drizzle with the sauce, and top with onion, cilantro, and lime.

See the full recipe card below for ingredient amounts and detailed times.

Boom! Done! Your chicken tacos are ready to serve. You're going to love these, my friends! I can't believe how perfectly moist they are, and with the creamy verde sauce? SO GOOD.

Serving Suggestions

You'll love these tacos as they are with the simple but bold verde sauce and classic Mexican toppings of onion, cilantro, and lime - cantina style! But feel free to use your favorite toppings!

You might love my classic guacamole recipe, or chiles toreados on the side with each bite. You'll need this awesome pico de gallo recipe! Cotija cheese is great! Red onion, shredded lettuce, sour cream, whatever you wish.

Pair your tacos with Mexican rice, charro beans, or grilled elote on the side. Add a refreshing spicy margarita or cold cerveza to round things out.

Storage & Reheating

For the Chicken. Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave just until warmed through.

For the Verde Sauce. The tomatillo-habanero sauce will keep in the fridge for 2-3 days in a sealed container. Press a piece of plastic wrap directly on the surface to help prevent browning from the avocado.

That's it, my friends. I hope you enjoy my new favorite chicken tacos recipe! So good! These are the best!

Want More Chicken Taco Recipes?

• This recipe for Chicken al Pastor is a spicy-sweet delight with marinated chicken thighs grilled up with fresh pineapple, served taco style.
• Patty's favorite Chicken Tinga Tacos recipe, tortillas stuffed with zesty shredded chipotle chicken tinga, topped with crumbly cheese, sliced peppers and lots of hot sauce.
• The perfect Chicken Fajitas Recipe at home with tender, marinated chicken, sliced peppers & onion wrapped in warm tortillas with all the fixings!
• See all of my Spicy Taco Recipes