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Tequila Lime Grilled Chicken Tacos

Bust out the grill and bottle of sunshine with these Tequila Lime Grilled Chicken Tacos. Juicy chicken marinated in a citrusy tequila-lime blend, grilled to perfection, and tucked into warm tortillas with fresh toppings. This recipe is approachable, crowd-pleasing, and designed to give you a bright, zesty taco night that feels elevated yet easy.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice
  • 1 orange juice (optional, adds sweetness)
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped (seeds removed for milder heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 8 corn or flour tortillas tortillas (small size)
  • Optional toppings: fresh cilantro, sliced red onion, avocado, salsa, lime wedges

Instructions
 

  • Whisk together the tequila, lime juice, orange juice (if using), garlic, jalapeño, cumin, paprika, oregano, olive oil, and a pinch of salt and pepper in a large bowl to make the marinade.
  • Add the chicken thighs to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
  • Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high on the stove.
  • Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the surface is nicely charred.
  • Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice thinly or chop into bite-sized pieces.
  • Warm the tortillas on the grill or in a dry skillet for about 20–30 seconds per side, until pliable and lightly charred.
  • Assemble the tacos by layering the grilled chicken on each tortilla, then adding your favorite toppings: cilantro, red onion, avocado, salsa, and a squeeze of fresh lime.
  • Serve immediately while hot and juicy, with extra lime wedges on the side for squeezing.