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+ servings
up close single chicken taco in taco holder topped with corn salsa

Easy Chicken Tacos

Simple, easy, delicious, light, and just right, these easy grilled chicken tacos are made with just a handful of pantry and fridge staples and are the perfect answer to the never-ending question of what to make for dinner! 
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 432kcal
Author Tiffany


  • 1 ½ pounds boneless skinless chicken breasts (about three medium chicken breasts, or you can use 1.5 pounds boneless chicken thighs)
  • 8 6-inch flour tortillas
  • cilantro, salsa, hot sauce, avocado or guacamole for serving

Chicken Marinade

  • cup oil
  • juice of 3 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder or regular chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Corn Salsa

  • 2 ears corn on the cob
  • 2 teaspoons oil
  • juice of ½ lime
  • 1 handful cilantro chopped
  • ¼ red onion diced
  • salt to taste


  • Pound chicken to even 1/2 inch thickness.
  • In a medium bowl, whisk together all ingredients for the marinade. Add chicken, toss to coat. Cover bowl tightly and chill for at least 30 minutes or up to 4 hours.
  • To prepare the corn salsa (this can be done while cooking chicken, or ahead of time), rub corn all over with oil. Grill over medium heat, turning every couple of minutes, for about 10 minutes or until corn begins to char slightly.
  • Use a sharp knife to slice corn off of the cobs. Stir together with onions, cilantro, lime juice and salt.
  • To cook the chicken, discard marinade, then grill over medium heat 6-8 minutes each side or until chicken is cooked through and juices run clear. (Alternately you can cook the chicken on stovetop over medium heat, or bake in a baking dish uncovered for 15-18 minutes at 375 degrees.)
  • Allow chicken to rest for 5 minutes, then dice. Serve in tortillas topped with corn salsa and other desired toppings. Enjoy!


Spice it up: add 1 diced jalapeno to the corn salsa and/or 1/2-1 teaspoon crushed red pepper flakes to the marinade. 


Calories: 432kcal | Carbohydrates: 11g | Protein: 38g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 220mg | Potassium: 788mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg