Description
Grilled Chicken Chimichurri Tacos are a vibrant and flavorful dish featuring juicy grilled chicken thighs or breasts seasoned with a smoky, savory spice blend and topped with a fresh, herbaceous chimichurri sauce. Wrapped in warm tortillas and garnished with crisp cabbage, ripe tomatoes, creamy avocado, and optional cotija cheese, these tacos make a perfect easy weeknight dinner or summer cookout favorite bursting with Mexican-inspired flavors.
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 Chimichurri Sauce: In a small bowl, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, and season with salt and black pepper. Mix well and set aside for at least 15 minutes to allow flavors to meld.
- Season the Chicken: Brush chicken thighs or breasts with olive oil, then evenly season both sides with garlic powder, smoked paprika, ground cumin, salt, and black pepper.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reads 165°F (74°C) indicating the chicken is fully cooked and juicy.
- Rest and Slice Chicken: Remove grilled chicken from heat and let it rest for 5 minutes to retain juices. Then slice the meat into thin strips for taco filling.
- Warm Tortillas: Heat the tortillas directly on the grill or in a hot skillet until warm and pliable, approximately 30 seconds per side.
- Assemble Tacos: Fill each warmed tortilla with sliced grilled chicken, shredded cabbage, diced tomatoes, slices of avocado, and a generous spoonful of chimichurri sauce. Optionally, sprinkle with crumbled cotija cheese.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top to add brightness and acidity.
Notes
- Chicken thighs are preferred for grilling as they stay especially juicy and tender.
- Chimichurri sauce can be prepared up to 2 days in advance and stored refrigerated to enhance flavor.
- Serve these tacos with Mexican rice or grilled corn for a complete and satisfying meal.
- Use corn tortillas for a traditional gluten-free option; flour tortillas may contain gluten.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
