Grilled Chimichurri Chicken Tacos with Lime & Cilantro

Cilantro chimichurri brightens these Grilled Chimichurri Chicken Tacos, serving as both a flavorful marinade and a finishing sauce. Light, fresh, and perfect for warm-weather gatherings, these tacos are a delicious way to showcase bright herb flavors and simple grilled ingredients.

Summer tacos like these and variations such as Chicken Tacos with Mango Salsa make easy, wholesome meals for backyard dinners and casual entertaining.

When I made my first batch of cilantro chimichurri, I immediately wanted to pair it with grilled chicken and assemble tacos. In this recipe the chimichurri works double duty: it marinates the chicken, infusing it with garlic, cilantro, and parsley, and then it’s used again to top the finished tacos.

The marinated, grilled chicken is wonderful on its own, but tacos are my go-to. I like to include them on the menu regularly, so I’m always experimenting with new fillings and salsas to keep things interesting.

Ingredient Notes

• Chicken: This recipe works well with boneless skinless chicken breasts or thighs. Use thin-sliced pieces or butterfly thicker cuts so they cook quickly and evenly—this gives tender, juicy results that fit nicely in tortillas.
• Cilantro Chimichurri: A bright herb sauce made with garlic, cilantro, parsley, and red onion. It’s easy to blender or food-processor and can be made ahead. Stored airtight in the refrigerator, it keeps for several days.
• Grilled corn, tomato, and avocado relish: Grill corn on the cob after coating it lightly with a neutral oil (avocado, vegetable, or canola oil). Combine the sliced grilled corn with cherry or grape tomatoes, chopped avocado, lime juice, and a pinch of salt for a fresh relish.
• Tortillas: Small street-taco size corn or flour tortillas work best. Toast them briefly in a skillet before serving.
• For serving: Crumbled cotija cheese and finely shredded green cabbage add texture and tang. Pre-shredded angel-hair coleslaw is a convenient option if you want to save time.

How to Make Chimichurri Chicken Tacos

1. Marinate the chicken: Cut about 2 pounds of boneless, skinless chicken into thinner pieces (or butterfly the breasts). Toss with 1/2 cup cilantro chimichurri, cover, and refrigerate for at least 30 minutes and up to 8 hours for best flavor.
2. Grill the chicken and corn: Preheat the grill to medium. Lightly brush corn with oil and place it on the grill alongside the chicken. Grill chicken about 6–7 minutes per side, until it reaches 165°F internally. Cook the corn until tender and charred in spots; let it cool enough to handle.
3. Prepare the relish: Slice the grilled corn off the cob with a sharp knife and combine it with 1 cup quartered cherry or grape tomatoes in a mixing bowl. Add 1 chopped large avocado, the juice of half a lime (reserving the other half for serving), and a pinch of salt. Toss gently to combine.
4. Slice and assemble: Remove the chicken from the grill and slice into strips that fit your tortillas. Toast tortillas in a dry skillet over medium-high heat for 15–30 seconds per side, then layer chicken, a spoonful of tomato–corn–avocado relish, a sprinkle of crumbled cotija, shredded cabbage, and a drizzle of extra chimichurri.

Valerie’s Tips

Toasting Tortillas: Warm a dry skillet over medium-high heat and toast corn tortillas about 15–30 seconds per side until lightly browned. Flour tortillas toast a little faster, so watch them closely.

Keeping Tortillas Warm: If you have a tortilla warmer, use it to keep warmed tortillas soft and ready. Alternatively, wrap several toasted tortillas in foil to hold heat while you finish grilling.

Serve as a Taco Bar: Lay out the toasted tortillas, sliced chimichurri chicken, the tomato–corn–avocado relish, crumbled cotija, shredded cabbage, and extra chimichurri so guests can build their own tacos to taste.

Storing Leftovers: Store leftover chicken and relish in separate airtight containers in the refrigerator for up to 3 days. The relish is best within 24 hours; avocado will darken over time. Pressing plastic wrap directly onto the relish before sealing the container and adding lime juice helps slow oxidation.

Grilled Chimichurri Chicken Tacos

Author: Valerie Brunmeier

Servings: 6 | Prep Time: 10 mins | Cook Time: 15 mins | Marinating Time: 30 mins | Total Time: 55 mins

Ingredients

For the Grilled Chimichurri Chicken

• 2 pounds boneless skinless chicken pieces (breasts and/or thighs), thin-sliced
• 1/2 cup cilantro chimichurri

For the Tomato, Corn, and Avocado Relish

• 2 ears corn on the cob
• 1 tablespoon vegetable oil or avocado oil, or as needed to lightly coat the corn
• 1 cup quartered bright red cherry tomatoes or grape tomatoes
• 1 large avocado, chopped
• 1 lime, juiced, plus additional for serving
• Salt, to taste

For the Rest

• 12 small or street taco size tortillas
• 3/4 cup crumbled cotija cheese
• Green cabbage, finely shredded
• 1 cup cilantro chimichurri (for serving)

Instructions

1. Cut the chicken pieces in half if needed and toss with 1/2 cup chimichurri sauce. Cover and refrigerate for 30 minutes or up to 8 hours.
2. Preheat the grill to medium. Husk the corn and lightly coat with oil.
3. Grill the chicken 6–7 minutes per side, until cooked through to 165°F. Place the corn on the grill alongside the chicken and cook until kernels are tender and slightly charred. Let corn cool before handling.
4. Slice the chicken into strips that will fit the small tortillas.
5. Make the relish: add quartered tomatoes and sliced grilled corn to a bowl, then add avocado, lime juice, and a pinch of salt. Toss gently.
6. Toast tortillas in a dry skillet over medium-high heat for 15–30 seconds per side. Assemble tacos with chicken, relish, cotija, cabbage, and a drizzle of cilantro chimichurri.

Nutrition

Serving: 2 tacos | Calories: 475 kcal | Carbohydrates: 34 g | Protein: 40 g | Fat: 21 g | Saturated Fat: 9 g | Cholesterol: 113 mg | Sodium: 443 mg | Potassium: 981 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 485 IU | Vitamin C: 15 mg | Calcium: 155 mg | Iron: 2 mg

Nutrition information is an estimate based on generic ingredients; use product labels for the most accurate results.

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This post was originally published on August 24, 2019. It has been updated with new text and images.