Grilled Cilantro-Lime Chicken Tacos


This summer, I've been living off of slow-cooked shredded chicken and grilled steaks, so I thought I would switch things up a little bit and make some Grilled Cilantro-Lime Chicken Tacos. Its tangy-citrus, cilantro-lime marinade can carry the fiesta beyond these simple tacos though. Try the marinated chicken in homemade enchiladas, burrito bowls, and on top of your favorite savory salad!

Fun fact about Cilantro:

Despite Julia Child's exquisite palate, famous gourmet chef and author, she carried a gene, OR6A2, that perceived the aromas of cilantro to be like the smell and taste of soap. In an interview with Larry King in 2002, she stated, "I would pick it [cilantro] out if I saw it and throw it on the floor."

Another fun fact about the health benefits behind Cilantro:

The answer is yes! Cilantro has a high concentration of antioxidants, which may offer protection against a variety of degenerative diseases, such as arthritis, heart disease, diabetes, Alzheimer's disease, and cancer. It has also been known to naturally raise energy levels, as well as promote healthy hair and skin.

Now, it’s time to grab our aprons and begin cooking deliciousness!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

Grilled Cilantro-Lime Chicken Tacos



For the Chicken Marinade:

  • 1 lb Chicken Thighs (boneless and skinless)
  • 2 Limes (juice and zest)
  • 2 tbsp. Fresh Cilantro (chopped)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper

To Assemble the Tacos:

  • Tortillas
  • Pico de Gallo (or Salsa)
  • Shredded Cheese
  • Fresh Cilantro (for garnishing)
  • Avocado (thinly sliced)


  1. Preheat the grill.
  2. In a large bowl, whisk together all the marinade ingredients, adding in the chicken once well-combined. Transfer the mixture to an airtight container or sealable bag, then refrigerate for 30 minutes to 2 hours.
  3. Remove the chicken from the marinade, then place directly on the grill to cook until internal temperatures reach 165F, turning as necessary. For added flavor, brush the chicken with the leftover marinade every occasionally.
  4. Once completely cooked, set aside for 3-4 minutes to rest, then chop or shred into bite-sized pieces.
  5. Warm the tortillas while the chicken is resting, then assemble the tacos with pico de gallo, shredded cheese, sliced avocado, and fresh cilantro. Enjoy!

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