Grilled Chicken Tacos are a fast, flavorful meal for lunch or dinner. The chicken is slow-braised in a bright verde sauce on a pellet grill, which keeps the meat juicy and makes it easy to shred. Prepare the filling ahead of time for an effortless, crowd-pleasing taco night.

Grilled Chicken Tacos

This take on grilled chicken tacos highlights a simple technique that transforms ordinary chicken breasts into tender, flavorful taco meat. Instead of searing and finishing on high heat, the breasts are braised on a pellet grill—often a Traeger or similar pellet smoker—so they absorb the salsa verde and beer while staying moist. The result is shreddable chicken with layers of tangy, slightly spicy, and savory notes perfect for tacos, burritos, bowls, or meal-prep containers.

The key flavoring comes from a mix of salsa verde and beer, which together create a bright, mildly acidic braising liquid. As the chicken slowly cooks, it soaks up those flavors and becomes easy to pull apart. Finish with fresh cilantro, lime, and your favorite toppings for a balanced taco that’s both quick to assemble and satisfying.

Whether you’re cooking for family, friends, or prepping meals for the week, these grilled chicken tacos are versatile and reliable. Use corn or flour tortillas, add pickled onions, cotija cheese, avocado, or a simple slaw—this chicken pairs well with many toppings and textures.

Check out all of my Traeger Recipes!

Grilled Chicken Tacos Shopping List

Here’s a concise shopping list to make this recipe. For exact measurements, follow the recipe card below.

Boneless, skinless chicken breasts
Verde rub or similar hatch chile seasoning
Fresh lime
Salsa verde (homemade or store-bought)
Mexican-style beer (Corona, Modelo, or similar)
Your favorite taco toppings (cilantro, onion, cotija, avocado, etc.)
Tortillas (corn or flour)

Make a batch of Homemade Salsa Verde for the best flavor!

How To Make Grilled Chicken Tacos

Below is an overview of the process so you know what to expect. Use the full step-by-step instructions in the recipe card to cook.

Preheat – Heat the pellet grill to 350°F (175°C).
Sear and prepare braising liquid – Season the chicken breasts all over with verde rub, then place them on the grill and cook about 10 minutes per side. While the chicken cooks, combine salsa verde, beer, and sliced onion in a grill-safe pan and warm it on the grill.
Braise – Submerge the chicken breasts in the warmed salsa-beer mixture. Let them braise, uncovered, for about 30 minutes, flip them, and continue until the internal temperature reaches at least 165°F. For easier shredding, let them approach 175°F.
Shred – Remove the breasts, shred with two forks or meat claws, then return the shredded chicken to the saucy pan so it soaks up more flavor.
Assemble – Fill warmed tortillas with the shredded chicken and finish with your preferred toppings: cilantro, diced onion, lime, avocado, or cheese.

Try smoked quesabirria tacos next for another bold option!

More Great Recipes With A Kick

Yield: 10 servings

Grilled Chicken Tacos

This grilled chicken taco recipe uses a pellet grill to braise chicken breasts in a lively verde sauce until they are tender enough to shred and serve in tortillas.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

5 large boneless, skinless chicken breasts
3 tablespoons verde rub or hatch chile seasoning
1 large onion, sliced
2 cups Mexican beer
2 cups salsa verde
3 tablespoons chopped cilantro

Instructions

Preheat the pellet grill to 350°F.
Season the chicken breasts with the verde rub and place them on the grill. Cook about 10 minutes per side to develop some color.
Combine the sliced onion, beer, and salsa verde in a large, grill-safe baking dish. Place the warmed pan on the grill to bring the liquid up to temperature.
Transfer the chicken breasts into the braising liquid and continue cooking, uncovered. After 30 minutes, flip the breasts so both sides braise evenly. Continue cooking until the internal temperature reads at least 165°F; 175°F will make shredding easier.
Remove the chicken from the pan, shred with two forks or meat claws, then return the shredded meat to the sauce so it absorbs extra flavor.
Serve the shredded chicken in warmed tortillas with lime, cilantro, diced onion, avocado, cheese, or any toppings you prefer.

Recommended Tools

Meat shredding claws or two forks for shredding
Pellet grill or smoker (Traeger-style) for consistent braising heat
Heatproof baking dish or pan suitable for the grill

Nutrition Information

Yield: 10 servings • Serving size: 1

Amount per serving (estimate): Calories 143 • Total Fat 3g • Saturated Fat 1g • Cholesterol 51mg • Sodium 335mg • Carbohydrates 6g • Fiber 1g • Sugar 2g • Protein 20g

Nutrition data provided here is an estimate.