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5 from 3 votes

Pollo Asado Street Tacos (Grilled Chicken Tacos)

These pollo asado tacos are the perfect flavorful grilled chicken street tacos that will find a permanent place on your Taco Tuesday table or your next taco night. Tender chicken thighs, marinated in bright citrus, smokey chipotles in adobo, and smokey spices, make the perfect filling for soft, cheesy warm tortillas.
Prep Time5 minutes
Cook Time25 minutes
Marinating Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: bang bang chicken tacos, chicken asado tacos, mexican grilled chicken tacos, Pollo asado, Pollo asado marinade, Pollo asado tacos
Servings: 6 Servings
Calories: 619kcal
Author: Sunena Anand

Ingredients

  • 1 ½ lbs Chicken thighs boneless, skinless
  • 1 Navel orange juiced
  • 3 Limes juiced
  • 3 cloves Garlic
  • 2 teaspoon Onion powder
  • 2 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 tablespoon Adobo seasoning
  • 2 Chipotle peppers in adobo
  • ¼ cup Olive oil
  • Sea salt to taste

For the Tacos

  • Street taco tortillas to serve
  • 2 cups Queso quesadilla shredded

Instructions

  • Add the chicken marinade ingredients to a blender container. Blend the marinade until all the ingredients are smooth. 
    1 Navel orange, 3 Limes, 3 cloves Garlic, 2 teaspoon Onion powder, 2 teaspoon Smoked paprika, 1 teaspoon Ground cumin, 1 teaspoon Dried oregano, 1 tablespoon Adobo seasoning, 2 Chipotle peppers in adobo, ¼ cup Olive oil, Sea salt
  • Pour the marinade into a large bowl or large resealable plastic bag with the chicken thighs. Let the chicken marinate for a minimum of 30 minutes. Cover the chicken with plastic wrap, and refrigerate while it is marinating.
    1 ½ lbs Chicken thighs
  • Preheat a large skillet on medium-high heat. Spray the pan lightly with avocado oil spray, olive oil spray, or your oil spray of choice. Place the chicken thighs in the skillet without overcrowding the pan. Do not move the chicken until is time to flip.
  • Cook the chicken for 7-8 minutes on each side, or until it has reached an internal temperature of 165°F on an instant-read thermometer. Remove the chicken from the pan and rest covered with aluminum foil for 5 minutes on a cutting board. Cut the chicken into strips. 
  • Heat a dry skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and top with shredded cheese all over the tortilla. Let the cheese melt, and add sliced chicken to half of the tortilla. Fold the tortilla over, serve, and press down so the chicken and cheese stick together.
    Street taco tortillas, 2 cups Queso quesadilla

Notes

  • Scrape off excess marinade: This will ensure a nice crust on the chicken and will prevent the chicken from steaming from the excess liquid.
  • Marinate longer if possible: This chicken only gets better as it sits in the marinade. If you can let this chicken marinate for 24 hours, I highly recommend it. 
  • Baste the chicken: For even more flavor and juiciness, baste the chicken with the leftover marinade as you are searing/grilling the chicken. 
  • Taste for salt: Adobo seasoning blends tend to already have a generous amount of salt mixed into them. I recommend tasting the marinade for salt and adjust if you find that it is missing some. 

Nutrition

Calories: 619kcal | Carbohydrates: 10g | Protein: 39g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 485mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 24mg | Calcium: 610mg | Iron: 2mg