Grilled chicken tacos are an absolute favorite in my house. They are light and fresh and the flavors just burst in your mouth. Adding that grilled flavor adds a whole new taste to the chicken.

I use garlic aioli in this recipe and it really helps make the dish. I am going to give you step-by-step instructions to make the best-grilled chicken tacos.

Video: Grilled Chicken Tacos

1. Prepare chicken

I like to use a whole chicken for this recipe. I use one breast and two thighs. I have a video on how to cut up a whole chicken if you need some help. Otherwise, feel free to buy chicken already cut up.

One of the main reasons I like to use a whole chicken is so that I can grill the chicken with the skin on and get that crisp skin when I grill it. Also, this allows for me to use dark and light meat in the tacos.

Butterfly the breast to reduce cooking time and allow for the skin to crisp up better. Drizzle olive oil over the chicken on both sides making sure to coat them generously. Sprinkle salt and pepper over both sides.

I have a great post that will show you how to debone a chicken thigh and also how to cut up a chicken breast.

2. Preheat the grill

Now that your chicken is ready to get grilled preheat. Preheat heat it to 400°F. Having your grill already heated before you add your chicken to the grill is key to getting that nice crispy skin that we want.

3. Prep the grilled taco ingredients

Grilled chicken tacos ingredients in bowls

While the grill is preheating it is time to get all of your ingredients prepped and ready to go onto the tacos.

Red onion

1/2 a red onion finely diced to add in a little crunch and zing.

Green Lettuce

Chop about a cup of lettuce, the crispier the better.

Diced Tomato

Deseed and then dice one tomato

Grated Cheddar Cheese

Grate a cup of cheddar cheese. Aged cheddar adds that sharpness.

Lime Wedges

Cut lime into wedges making slits to help with squeezing.

4. Grill chicken

Time to grill up the chicken. When you place your chicken breast and thighs onto the grill you want to make sure to put the skin side down on the grates to get it nice and crispy.

Give it about 5-7 minutes and check the chicken. When the skin easily pulls away from the grates then it is ready to be flipped. If the skin is sticking and won’t let go then wait another minute or two.

Grill the other side for another 5-7 minutes and check the temperature. The breasts are going to take a little longer than the thighs because they are thicker.

Using a thermometer to check the temperature you want, make sure that the temperature reaches at least 160°F before removing it from the grill. Chicken needs to be 165°F for it to be safe to eat but while it rests it will come up to temperature.

Watch my entire video on grilled chicken tacos.

5. Grill Tortillas

Grilling the tortillas only takes 2-3 minutes so while the chicken is resting is a good time to get those grilled up. Lay them down on the grates and close the lid for just a minute.

Then open it back up and flip them again. All you are looking to do is heat them and get s few grill marks on them. Don’t walk away from them because they will burn quickly.

6. Cut up chicken

cutting up the grilled chicken on a cutting board

Now that your chicken has rested and soaked up all of its juices it is time to cut it up. Dice of both the chicken breast and the thighs. You want your pieces to be about 1/2 inch each.

Mix together the light meat from the breast and the dark meat from the thighs so that each taco and every bite gets a little of both.

If you enjoy chicken recipes check out my chicken florentine and whole chicken in a crockpot.

7. Build the taco masterpiece

Ok here comes the best part! Now we are going to assemble the tacos. Start by laying one tortilla down and spreading a teaspoon of garlic aioli down the middle.

Place 1/3 of a cup of the diced chicken in the middle over the aioli. Then go ahead and dress it by sprinkling some diced red onions, chopped lettuce, tomatoes, and cheddar cheese.