Margarita Grilled Chicken Tacos

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These Margarita Grilled Chicken Tacos are quick, flavorful, and ready for both Cinco de Mayo festivities and summer grilling!

Margarita Chicken Tacos | Bites of Bri

I don’t know about you, but I’m always looking for simple, delicious, and healthy chicken options for weeknight dinners. Our favorites are those that be made in less than 20 minutes of hands on time. I know you understand. More than likely, you feel the same way!

So, with Cinco de Mayo coming up (can you even believe it’s May this week?!), I figured it was time to share one of our favorite easy Mexican recipes perfect for your weeknight dinner rotation.

Margarita Chicken Tacos | Bites of Bri
I’d been hesitant to try chicken thighs for a while now, but I kept seeing them featured over and over again and then recently, cooking light did a feature on a nutritional comparison of chicken breasts and chicken thighs. Sold! And, let me just say…what was I waiting for?! Boneless skinless chicken thighs are my new favorite. If you haven’t tried them yet, there’s no need to be intimidated. They’re easy to grill and they’re delicious.

Margarita Chicken Tacos | Bites of Bri

It’s best to get the marinade going ahead of time. If you’re short on time, simply marinade for 30 minutes before grilling.

Zest the navel orange and 1 lime into a large bowl. Juice the orange, lime, and remaining 2 limes. Add the tequila, olive oil, salt, pepper, and minced garlic. I use the microplane to mince the garlic since it’s already out. Whisk to combine.

Margarita Chicken Tacos | Bites of Bri

Margarita Chicken Tacos | Bites of Bri   Margarita Chicken Tacos | Bites of Bri

Add the chicken thighs. Cover and refrigerate for 2-4 hours.

Margarita Chicken Tacos | Bites of Bri

Once ready, light the grill and allow it to heat up to about 400 degrees.

While the grill heats up, make the pico de gallo. Chop the tomatoes, red onion, and cilantro. Add the salt, lime juice, and olive oil. Toss to combine. Set aside.

Margarita Chicken Tacos | Bites of Bri   Margarita Chicken Tacos | Bites of Bri

Margarita Chicken Tacos | Bites of Bri

Spray the grill with cooking spray. Add the chicken thighs and cook for 4 minutes or until slightly charred.

Margarita Chicken Tacos | Bites of Bri

Using tongs, flip the chicken thighs. Cook for another 2-3 minutes or until cooked through.

Margarita Chicken Tacos | Bites of Bri

Remove the chicken thighs from the grill. Chop into bite sized pieces and set aside.

Margarita Chicken Tacos | Bites of Bri

We love corn tortillas and I usually just char them on top of the burners. If you’re feeding a crowd, simply heat them according to package directions. This process goes quick on the burners…sometimes too quick and things get toasty 🙁

Margarita Chicken Tacos | Bites of Bri
Wash and thinly slice the romaine lettuce.

Margarita Chicken Tacos | Bites of Bri

Top each tortilla with lettuce, chicken, pico de gallo, cheese, and avocado.

Margarita Chicken Tacos | Bites of Bri

Enjoy!

Margarita Chicken Tacos | Bites of Bri

The leftover chicken is delicious in salads, quesadillas, or plain…I could hardly wait for lunch the next day! Add these to your weeknight rotation and I promise, you’ll be so glad you did.

Margarita Chicken Tacos | Bites of Bri

Margarita Grilled Chicken Tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings (2-4 tacos each)

These Margarita Grilled Chicken Tacos are quick, flavorful, and ready for both Cinco de Mayo festivities and summer grilling!

Ingredients

  • 1 navel orange, zested and juiced
  • 1 lime, zested
  • 2 limes, juiced
  • 1/8 cup olive oil
  • ¼ cup tequila
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 large garlic cloves, minced
  • 1-1 ½ lbs boneless skinless chicken thighs
  • 1 pint cherry tomatoes or 2 large tomatoes, diced
  • ¼ red onion, diced
  • 1 bunch cilantro
  • 1 tsp olive oil
  • ½ lime, juiced
  • romaine lettuce, for topping
  • corn or flour tortillas
  • 1 avocado for topping
  • queso fresco cheese for topping (feta is a good alternate cheese)

Instructions

  1. Zest the navel orange and 1 lime into a large bowl. Juice the orange, lime, and remaining 2 limes. Add the tequila, olive oil, salt, pepper, and minced garlic. I use the microplane to mince the garlic since it’s already out. Whisk to combine.
  2. Add the chicken thighs. Cover and refrigerate for 2-4 hours.
  3. Once ready, light the grill and allow it to heat up to about 400 degrees.
  4. While the grill heats up, make the pico de gallo. Chop the tomatoes, red onion, and cilantro. Add the salt, lime juice, and olive oil. Toss to combine. Set aside.
  5. Spray the grill with cooking spray. Add the chicken thighs and cook for 4 minutes or until slightly charred.
  6. Using tongs, flip the chicken thighs. Cook for another 2-3 minutes or until cooked through.
  7. Remove the chicken thighs from the grill. Chop into bite sized pieces and set aside.
  8. We love corn tortillas and I usually just char them on top of the burners. If you’re feeding a crowd, simply heat them according to package directions.
  9. Wash and thinly slice the romaine lettuce.
  10. Top each tortilla with lettuce, chicken, pico de gallo, cheese, and avocado.
http://bitesofbri.com/2015/04/margarita-grilled-chicken-tacos/

Need more ideas for Cinco de Mayo?

Tex-Mex Chicken and Quinoa Casserole with Lime Crema and Pico de Gallo

Tex-Mex Chicken and Quinoa Casserole with Lime Crema and Pico de Gallo 2 | Bites of Bri

Carnitas with a Spicy Pineapple Salsa

Carnitas with Spicy Pineapple Salsa | Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri-28

Healthy Refried Beans

Healthy Refried Beans | Bites of Bri

Cinco de Mayo may be one of my favorite food holidays…ever! Tell me what you’re planning to make (eat) 🙂

 

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Comments

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  1. says

    These tacos are calling my name! I’m all about easy meals during the week, and we’ve been using our grill like crazy too lately. These definitely sound like something I need to make soon 😉

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