Grilled Chimichurri Chicken Tacos

Delicious grilled chicken tacos infused with vibrant chimichurri sauce, customizable toppings, and perfect for summer gatherings.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Grill, Mexican

Calories: 360

Ingredients Method Notes

Ingredients

For the Chicken

2 pounds boneless skinless chicken pieces Use breasts or thighs, cut thinly for quicker cooking; dark meat provides richer flavor.
½ cup Cilantro Chimichurri Offers a vibrant herb flavor; you can make your chimichurri or purchase it pre-made.

For Grilling

2 ears corn on the cob For added sweetness and crunch; frozen corn can suffice.
1 tablespoon vegetable or avocado oil Just a touch to coat the corn for grilling.

Tacos & Toppings

1 cup quartered bright red cherry tomatoes Adds acidity and freshness; grape tomatoes work well too.
1 large avocado Provides a creamy texture; ripe is best!
1 lime Freshly juiced for brightness; don’t forget extra for squeezing on top.
Salt, to taste Elevates all flavors.
12 small tortillas Flour or corn; corn adds a nice gluten-free option!
¾ cup crumbled cotija cheese A crumbly cheese that adds a salty touch; feta can be a good substitute.
Green cabbage (finely shredded) Adds crunch; opt for pre-packaged coleslaw mix for convenience.

Method

Preparation

Cut the chicken pieces in half and toss them with ½ cup chimichurri. Cover and refrigerate for at least 30 minutes or up to 8 hours to marinate.
Preheat the grill to medium or prepare your charcoal.
Husk the corn, brushing each cob lightly with oil.

Cooking

Grill the chicken for 6 to 7 minutes per side. Place the corn on the grill alongside the chicken.
Ensure the chicken reaches an internal temperature of 165°F, then transfer it to a cutting board. Remove the corn and let it rest until cool enough to handle.
Slice the chicken into strips that will fit comfortably in the tortillas.
Prepare a fresh tomato, corn, and avocado relish for topping.
Toast the tortillas briefly over the grill until warm and slightly charred, enhancing their flavor.

Notes

To serve, allow each person to customize their tacos with the tomato-corn-avocado relish, cheese, and shredded cabbage. Store leftovers in an airtight container in the fridge for up to three days.