Grilled Citrus Chicken Tacos

Citrus-marinated meats are not just delicious but tender. The acid in citrus fruits helps tenderize the protein, creating incredibly juicy, flavorful results. The addition of poblano pepper adds a subtle earthy heat without overwhelming the grilled taco filling.

I’m excited to share my secrets with this grilled citrus chicken tacos recipe. This bright and flavorful chicken marinade will transform your taco game, meal prep, and is excellent to use in other meals if you happen to have leftovers.

Ingredient spotlight

Chicken breast

When I grill chicken breast, I ALWAYS butterfly slice the chicken breast horizontally into two thinner pieces. This creates a shorter cooking time and creates more surface area for our marinade to work its magic. You can most certainly use chicken thighs or a mix. However, this butterfly method transforms even the leanest breast meat into succulent taco filling. Or you can make both cuts of chicken meat together. If using larger chicken thighs, increase cooking time.

Citrus juice from fresh oranges and limes

Skip the bottled stuff - fresh oranges and limes bring a vibrant, zesty punch that simply can't be replicated. Not only do you avoid unnecessary preservatives, but you'll also get the exact amount needed for each batch. 

Aromatic herbs and spices

Chicken, citrus, and herbs - one of the best ingredient combinations! I use onion, poblano pepper, dried Mexican pepper powder, Mexican oregano, and whole bunch of fresh cilantro for the aromatics. 

Coconut oil

The type of oil you use matters more than you might think. Coconut oil is a flavor carrier to your protein and a health-conscious choice. It works beautifully with the tropical citrus notes while avoiding the heavy, sometimes rancid flavors you might get from industrial oils like canola or vegetable oil. This choice ensures that every other ingredient shines through clearly, creating a clean, fresh-tasting result.

Marinade instructions

Combine orange juice, lime juice, onion, poblano pepper, and salt in a blender. Blend until smooth. 

After you have blended all of the ingredients, add the cilantro and blend one more time. Adding the cilantro at the end helps preserve its flavor. Also, over-blending cilantro can cause bruising and release bitter compounds.

Transfer your chicken to a large bowl or resealable bag and pour the marinade over it, ensuring even coverage. While 4 hours is ideal for maximum flavor penetration, even 1 hour will give you delicious results if you're short on time. Keep in mind that marinating with citrus too long can affect the meat's texture. If you aren’t available to cook the meat after a 4-hour marinade, you can pat dry the chicken and store it until you’re ready to cook.

Pro Tip: Equipment Choice Matters! I swear by using a Magic Bullet for this marinade, and here's why:

• Perfect capacity for marinade portions
• Convenient storage (use the same container for blending and storing)
• Easy cleanup
• Space-saving alternative to full-size blenders

Don't have a Magic Bullet? No worries! A stick blender or standard blender will work just fine.

Grilling the chicken

Remove the marinated chicken from the refrigerator so it can warm up. Grilling your proteins at room temperature instead of refrigerator temperature allows for even cooking. 

Heat your grill to 400F / medium-high heat. Take the time to properly clean and oil your grates after they are hot. Those beautiful grill marks aren't just for show - they're flavor builders! The caramelization that occurs where the meat meets the grates creates a depth of flavor that transforms good chicken into great chicken.

Place your chicken on the grill and set a timer for 3 minutes. Flip and set a timer for 3 minutes. Do this two more times, and your chicken should be ready. Chicken must be cooked to 165F, but I prefer to cook it up to 180F so it’s a bit firmer and easier to slice.

Every time you flip the chicken, something incredible happens. The natural juices that rise to the surface come in contact with the hot grates, creating a beautiful caramelization process. Don’t worry about losing moisture, as the citrus marinade has already done its work, ensuring the meat stays succulent and juicy throughout the cooking process. Each flip builds another layer of flavor while maintaining that perfect texture we're after.

How to serve

Allow the meat to rest for 5-10 minutes before slicing. Slice the entire chicken breast thinly and then chop it into small pieces. Chopping the meat small like this helps distribute the caramelized outer surfaces throughout every bite.

For the thinnest possible slices, use a sharp knife and cut against the grain while the meat is still slightly warm but not hot.

Go classic Tex-Mex with crispy hard shells loaded with cool sour cream, crunchy iceberg lettuce, sharp cheddar, fresh cilantro, and your favorite salsa. For a more traditional Mexican street taco experience, warm up soft corn tortillas and keep it simple with fresh cilantro and salsa - this minimal approach lets the citrus-marinated chicken take center stage. Flour tortillas work beautifully too, giving you the flexibility to create your perfect taco.

A salsa verde pairs perfectly with chicken, And, if you happen to have leftovers from both your grilled chicken and salsa, this chicken verde enchiladas dish is perfect for using up those leftovers.

For side dishes

• Quick-refried Beans with cheese on top
• Fresh Corn Tortillas
• Salsa Verde
• Easy Mexican Rojo Rice
• Honey-Lime Cabbage Slaw
• Elote (Mexican Street Corn)

Get ready to add these grilled citrus chicken tacos to your regular meal rotation! This recipe is a perfect solution for those hectic weeknights when you're short on ideas. Its beauty lies in its simplicity — minimal cleanup, fantastic leftovers, and great flavor! Make it your own by adjusting the citrus punch or spice level.