Tacos de pollo are a true favourite in Mexican restaurants. Tender boneless chicken thigh is marinated in a spicy citrus marinade and then grilled to a juicy result with lightly caramelised edges. Served on warm corn tortillas with fresh toppings, these tacos are simple, fresh and packed with flavour.
Tacos de pollo
Tacos de pollo
Method
01
Make the marinade
Mix the lime juice, orange juice and olive oil in a large bowl. Add the finely chopped garlic, cumin, smoked paprika, oregano, chilli powder, onion powder, black pepper and the sea salt. Stir everything well to a smooth marinade.
02
Marinate the chicken
Add the chicken thighs to the marinade and make sure all the pieces are well coated. Cover the dish and marinate the chicken in the fridge for at least 2 hours, but preferably 6 to 8 hours.
03
Grill the chicken
Take the chicken out of the fridge approx. 20 minutes before cooking. Heat a cast-iron griddle pan or baking tray over a high heat. Grill the chicken 5 to 6 minutes per side, depending on thickness, until nicely golden brown and it has reached a core temperature of 75 °C.
04
Slice the chicken
Leave the chicken to rest on a chopping board for a few minutes. Then cut into thin slices and roughly chop these into small pieces for an authentic taco filling.
05
Warm the tortillas
Briefly warm the corn tortillas in a dry frying pan or directly over a gas flame until supple and lightly toasted. Keep them warm under a clean cloth.
06
Assemble the tacos
Distribute the warm chicken over the tortillas. Garnish with finely chopped white onion and fresh coriander and serve with lime wedges.
07
Serve
Serve the tacos immediately with salsa verde, salsa roja, pico de gallo and guacamole. A portion of Mexican rice or grilled corn makes a delicious addition to this classic dish.
Tips & notes
Use boneless chicken thigh instead of chicken breast. Thanks to the slightly higher fat content, the meat stays much juicier during grilling and gets the full, rich flavour you also taste in authentic Mexican restaurants. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Use chicken breast instead of thigh for a leaner version, with a slightly shorter cooking time.
- Grill the chicken on skewers for a pollo al carbón presentation.
Contains:
Gluten
Serve with
- Salsa verde
- Salsa roja
- Pico de gallo
- Arroz rojo (Mexican rice)
- Guacamole
| Calories | 797 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 78 g |
| Fat | 34 g |
| Fibre | 10 g |
Estimated values, calculated from standard nutritional values per ingredient.
