Time to fire up the grill! Boneless, skinless chicken breasts are marinated in a bright cilantro-lime mixture, then grilled to juicy perfection for these easy Grilled Cilantro Lime Chicken Tacos. The marinade is what makes these tacos stand out, so don’t skip the resting time — a few hours in the fridge (or overnight) gives the chicken the best flavor and tenderness.
Grilled Cilantro Lime Chicken Tacos
If you love tacos, this cilantro-lime marinade belongs in your regular rotation. It’s simple to make with pantry and fridge staples: lime juice and zest for brightness, fresh cilantro for herbaceous depth, a touch of honey and olive oil for balance, and a bit of taco seasoning for savory warmth. The result is juicy, flavorful chicken that works beautifully on gas, charcoal, pellet grills or even a stovetop grill pan.
Recipe Shopping List
Here are the ingredients you’ll need to prepare these tacos. For precise measurements, see the ingredients list in the recipe card below.
- Boneless skinless chicken breasts
- Sea salt
- Black pepper
- Taco seasoning
- Fresh lime juice
- Lime zest
- Olive oil
- Honey
- Fresh cilantro
- Tortillas
- Lettuce
- Lime wedges
- Hot sauce (optional)
- Extra cilantro for garnish
- Avocado
How To Make This Recipe
Here’s a concise overview so you can see the full process at a glance. The step-by-step instructions and ingredient amounts are in the recipe card below.
- Marinate the chicken — Combine the marinade ingredients, toss the chicken in the mixture, and refrigerate for at least 4 hours; overnight is best for maximum flavor and moistness.
- Preheat the grill — Heat the grill to about 400–450°F (204–232°C).
- Grill the chicken — Place the breasts on the hot grill. Cook about 10 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part.
- Rest and slice — Let the chicken rest 5–10 minutes to seal in juices, then slice or chop into bite-sized pieces.
- Assemble — Warm tortillas, pile in the chicken, and top with lettuce, avocado, extra cilantro, lime wedges, and hot sauce as desired.
Recipe FAQ
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently to avoid drying out the chicken: a short burst in the microwave, a quick warm-up in a skillet with a splash of water or oil, or briefly on a grill all work well. Covering while reheating helps retain moisture.
More Taco Recipes
- Smoked Al Pastor Tacos
- Blackstone Brisket Tacos
- Smoked Pulled Pork Tacos
- Skirt Steak Street Tacos
- Smoked Shredded Beef Tacos
- Tequila Lime Puffy Tacos
- Beef Birria Tacos
- Marinated Fish Tacos
- Ground Beef Tacos
- Blackened Fish Tacos
- Grilled Shrimp Tacos
Traeger Grilled Cilantro Lime Chicken Tacos
Simple marinated chicken breasts are grilled and turned into bright, flavorful cilantro-lime tacos. This approach yields tender chicken that pairs well with fresh toppings and warm tortillas.
5 minutes
4 hours (minimum)
20 minutes
About 4 hours 25 minutes (including marinating)
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons taco seasoning
- ½ cup fresh lime juice
- Zest of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon honey
- ¼ cup chopped cilantro
- 12 tortillas
Serve with
- Lettuce
- Lime wedges
- Hot sauce
- Extra cilantro
- Avocado
Instructions
- Place the chicken, sea salt, black pepper, taco seasoning, lime juice, lime zest, olive oil, honey and chopped cilantro into a large resealable bag or a covered container. Mix well so the chicken is evenly coated. Refrigerate for at least 4 hours, or overnight for best flavor.
- Preheat your grill to 400–450°F. Remove the chicken from the marinade, letting excess drip off, and place the breasts on the grill. Cook about 10 minutes per side, or until an instant-read thermometer registers 165°F in the thickest part.
- If you don’t have a pellet grill, a gas grill, charcoal grill, or a stovetop grill pan will all work fine. The goal is a hot cooking surface to sear and lock in juices.
- Remove the chicken and let it rest for 5–10 minutes before slicing or chopping. Resting helps the juices redistribute, keeping the meat moist.
- Warm tortillas, fill with sliced or chopped chicken and your preferred toppings. Squeeze fresh lime over the assembled tacos and serve immediately.
- Enjoy these tacos hot, with extra cilantro and lime on the side.
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 690 • Total Fat: 22g • Saturated Fat: 5g • Cholesterol: 129mg • Sodium: 968mg • Carbohydrates: 65g • Fiber: 7g • Sugar: 2g • Protein: 57g
Nutrition data provided here is only an estimate.
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Tips and Variations: For more char and smoky flavor, finish the chicken over direct heat for a minute per side. Try swapping half the lime juice for orange juice for a slightly sweeter marinade, or add a teaspoon of smoked paprika for a smokier note. To make this recipe spicier, include a pinch of cayenne or a diced jalapeño in the marinade. Serve with pickled red onion or a simple cabbage slaw for added crunch.