Description
Grilled Chicken Chimichurri Tacos feature juicy, perfectly seasoned grilled chicken paired with a vibrant, herb-packed chimichurri sauce. Wrapped in warm tortillas and topped with fresh cabbage, tomatoes, avocado, and optional cotija cheese, these tacos offer a fresh and flavorful meal ideal for summer cookouts or quick weeknight dinners.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- Salt and black pepper to taste
For Serving
- 8 small corn or flour tortillas
- Shredded cabbage
- Diced tomatoes
- Sliced avocado
- Crumbled cotija cheese (optional)
- Lime wedges
Instructions
- Prepare the Chimichurri Sauce: In a small bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and black pepper. Mix well and set aside to allow flavors to meld for at least 15 minutes.
- Season the Chicken: Brush the chicken thighs or breasts with olive oil. Season evenly with garlic powder, smoked paprika, ground cumin, salt, and black pepper to ensure full flavor.
- Preheat the Grill: Heat your grill to medium-high to create the ideal cooking temperature for juicy and well-grilled chicken.
- Grill the Chicken: Place the chicken on the grill and cook for 5–7 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), confirming it is safely cooked through.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then slice the chicken into strips for easy taco assembly.
- Warm the Tortillas: Heat the tortillas on the grill or in a skillet until warm and pliable, ready for filling.
- Assemble the Tacos: Fill each tortilla with grilled chicken strips, shredded cabbage, diced tomatoes, sliced avocado, and a generous spoonful of chimichurri sauce. Optionally, top with crumbled cotija cheese and serve with lime wedges for added brightness.
Notes
- Using chicken thighs helps retain juiciness on the grill.
- The chimichurri sauce can be prepared up to 2 days ahead to enhance the flavor.
- These tacos pair beautifully with Mexican rice or grilled corn for a full meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
