Tacos de pollo asado – grilled chicken in tortilla Recipe
Tacos with grilled chicken are one of those dishes that often end up on the table at Mexican weekend backyard barbecues. Juicy pieces of chicken marinated in citrus juice and spices go into warm tortillas, and everyone adds their favourite toppings. The flavour is fresh, lightly smoky and citrusy, with a pleasant but moderate heat.
These tacos de pollo asado capture that exact weekend vibe of a Mexican grill: juicy, citrus-marinated meat, a light smoky note and fresh toppings served “family-style” in the middle of the table. The marinade with orange, lime, cumin and chili gives the meat a sweet-sour, lightly spicy profile that pairs perfectly with soft corn tortillas. It’s a dish where everyone can assemble their tacos their own way, making it ideal for relaxed gatherings focused on sharing and eating with your hands.
Chef's tips
Don’t marinate the chicken for too short a time – 20 minutes is the absolute minimum, but if you’re planning an evening grill, marinate the meat in the morning; it will be noticeably juicier and more flavourful. Make sure the grill or pan is well heated: the meat should brown quickly on the outside while staying juicy inside, so don’t overcrowd the surface or it will start to stew. Warm the tortillas just before serving and not for too long – they should be soft and pliable, not dried out like chips.
How to serve
These tacos go perfectly with a slightly chilled lime margarita or a simple lager-style beer with a wedge of lime in the glass. Put bowls of salsa verde, sliced avocado and a little sour cream or natural yogurt on the table so everyone can adjust the heat and creaminess to their liking. This dish is made for serving at a backyard barbecue, during a TV match or at a laid-back house party where people drift between the kitchen and the balcony.
Ingredients
- boneless skinless chicken thighs - 800 g
- orange - 1 piece
- lime - 2 piece
- garlic - 4 clove
- paprika powder - 2 teaspoon
- chili powder - 1 teaspoon
- cumin - 1 teaspoon
- vegetable oil - 3 tablespoon
- corn tortilla - 12 piece
- onion - 1 piece
- cilantro - 0.5 bunch
- cucumber - 0.5 piece
- salt
- black pepper
Preparation
- Squeeze the juice from the orange and limes into a bowl. Add the garlic pressed through a garlic press, sweet paprika, chili powder, cumin, 2 tablespoons of oil, 1 teaspoon of salt and a pinch of pepper. Mix until you have a smooth marinade.
- Cut the chicken thigh meat into strips about 2 cm wide. Add to the marinade, coat well, cover and set aside for at least 20 minutes (you can also leave it in the fridge for a few hours).
- Slice the onion into thin wedges, the cucumber into thin half-moons and roughly chop the cilantro. Set the vegetables out in small bowls so everyone can build their own tacos.
- Heat a garden grill, grill pan or large regular frying pan over medium-high heat. Brush the surface with 1 tablespoon of oil.
- Remove the chicken from the marinade, shaking off any excess liquid. Fry or grill the strips for 4–5 minutes on each side until well charred on the outside and fully cooked through (there should be no pink meat when cut).
- Briefly warm the tortillas on a dry pan for 20–30 seconds on each side until soft and pliable.
- Cut the cooked meat into smaller pieces if the strips are too long. Taste and season with salt if needed.
- Place a portion of chicken, some onion, cucumber and cilantro on each tortilla. Drizzle with a little lime juice if you have any left, and serve immediately.
Storage
Store leftover grilled chicken in the fridge for up to 3 days and reheat gently in a pan or oven so it doesn’t dry out. Warm fresh tortillas when you’re ready to eat and assemble new tacos with any fresh vegetables you have on hand.
