Too hot to turn on the oven? These Chili Lime Chicken Tacos are here for you.
It is 6pm and your family is hungry. You need a dinner that feels like a party. These tacos are bright, fresh, and so easy to make. Your kitchen stays cool while the grill does the work. Everyone will love the sweet and smoky flavor combo.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer nights. You get restaurant-quality flavor with very little effort. The marinade uses simple pantry staples you likely already have. Chili Lime Chicken Tacos are naturally gluten-free and very healthy. The grilled pineapple adds a juicy sweetness kids really enjoy. It is the ultimate kid-approved weeknight dinner.
Simple Cooking Steps
Making these tacos is a breeze for any home cook. You start by letting the chicken soak up the zest. The grill handles the chicken and fruit at the same time. Everything comes together on one hot surface for easy cleanup. Even if you are a beginner, you can master this grill.
What You Need
These ingredients are fresh, vibrant, and easy to find at any shop.
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cups fresh pineapple rings (1/2 inch thick)
- 0.5 red onion, sliced into thick rounds
- 1 jalapeño, seeded and minced
- 0.25 cup fresh cilantro, chopped
- 8 small corn tortillas
- 1 lime, cut into wedges
Step-by-Step
- In a large mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper.
- Add chicken thighs to the bowl, coat thoroughly, and marinate for 20 minutes.
- Preheat a grill or grill pan to medium-high heat (approximately 400°F).
- Brush pineapple rings and red onion rounds with the remaining 1 tablespoon of olive oil.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
- Grill the pineapple and onion for 2-3 minutes per side until distinct char marks appear.
- Finely dice the grilled pineapple and onion. Transfer to a bowl and toss with minced jalapeño and cilantro to form the salsa.
- Warm the corn tortillas on the grill for 30 seconds per side.
- Slice the chicken into thin strips.
- Assemble tacos by placing chicken in tortillas and topping with a generous portion of grilled pineapple salsa and a squeeze of fresh lime.
Best Ways to Enjoy It
Serve these tacos warm right off the grill. Add a side of crunchy tortilla chips and cool guacamole. A cold glass of limeade or a light beer pairs perfectly. Set the table outside and enjoy a breezy summer evening. It is the perfect way to slow down with your family.
Keep It Fresh
Keep your leftovers in an airtight container in the fridge. The chicken stays juicy for up to three days. Store the pineapple salsa in a separate jar for freshness. Reheat the chicken in a skillet for a few minutes. This makes for a fantastic next-day lunch for work.
Tips for Best Results
- Use a meat thermometer to ensure chicken reaches 165°F.
- Don’t skip the resting time for the juiciest chicken strips.
- Swap chicken thighs for breasts if you prefer leaner meat.
- Cut your pineapple thick so it does not fall through the grates.
- For a summer party, double the batch of pineapple salsa.
- Add a pinch of extra chili for more smoky heat.
Make It Your Own
- Try using shrimp instead of chicken for a faster cook.
- Swap the pineapple for mango for a different tropical twist.
- Use flour tortillas if your family prefers a softer bite.
- Make it dairy-free by skipping any cheese toppings.
Common Questions
Can I make the salsa ahead of time?
Yes, the flavors actually blend better after a few hours. Keep it chilled in the fridge until you are ready to serve. This is a great way to prep for a BBQ.
Is this recipe too spicy for children?
The jalapeño is mild when you remove all the seeds. You can leave it out for a completely mild salsa. Most kids love the sweet grilled pineapple flavor.
I hope these vibrant tacos bring joy to your table. They are a true taste of summer in every bite. Happy cooking and enjoy your family time!
— Lidia
Chili Lime Chicken Tacos with Grilled Pineapple Salsa
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cups fresh pineapple rings (1/2 inch thick)
- 0.5 red onion , sliced into thick rounds
- 1 jalape ño, seeded and minced
- 0.25 cup fresh cilantro, chopped
- 8 small corn tortillas
- 1 lime , cut into wedges
Instructions
- In a large mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper.
- Add chicken thighs to the bowl, coat thoroughly, and marinate for 20 minutes.
- Preheat a grill or grill pan to medium-high heat (approximately 400°F).
- Brush pineapple rings and red onion rounds with the remaining 1 tablespoon of olive oil.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
- Grill the pineapple and onion for 2-3 minutes per side until distinct char marks appear.
- Finely dice the grilled pineapple and onion. Transfer to a bowl and toss with minced jalapeño and cilantro to form the salsa.
- Warm the corn tortillas on the grill for 30 seconds per side.
- Slice the chicken into thin strips.
- Assemble tacos by placing chicken in tortillas and topping with a generous portion of grilled pineapple salsa and a squeeze of fresh lime.
