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Cilantro Chimichurri serves as both a marinade and a flavor-packed condiment for these Grilled Chimichurri Chicken Tacos. A fresh and delicious choice for summer entertaining!
After mixing up my first batch of Cilantro Chimichurri I knew instantly that tacos had to happen.
These Grilled Chimichurri Chicken Tacos are the perfect example of the versatility of this amazing sauce. It is used in this recipe both as a marinade for the chicken and one of the most delicious taco toppers in existence. The grilled chicken would be wonderful all on its own but we’re taco folks here. I like to get them on the menu about once a week so I’m always looking for new things to stuff inside a tortilla.
How to Make Chimichurri Chicken Tacos
Follow the easy directions to whip up my Cilantro Chimichurri. I recommend doing a double batch so you’ll have plenty for the marinade and for drizzling over the tacos.
Toss a couple of pounds of thin-sliced boneless, skinless chicken pieces with about 1/2 cup of the sauce, cover the dish and refrigerate it for at least an hour or until you are ready to grill. I recommend using thin-sliced chicken OR slicing thicker pieces right through the middle to create a thinner cut. It will cook more quickly and evenly and result in better tacos!
For the simple Tomato, Corn, Avocado Relish, coat a couple of ears of sweet corn with vegetable oil and place them on the grill along with the chicken.
Slice the grilled corn off the cob with a sharp knife and add it to a mixing bowl with bright red cherry or grape tomatoes, chopped avocado and just a touch of salt.
Slice the grilled chicken into smaller pieces that will fit comfortably on your tortillas.
My Tips for Toasting Tortillas:
I’ve been loving the street taco-sized tortillas that are available out and about at most stores now. I think the size is just perfect for these tacos and they’re a fun choice for a summer party. I can toast 3 of them at a time in my 12-inch skillet so it’s a pretty quick task to get them done.
Heat a dry skillet over medium-high heat and cook the tortillas for about 30 seconds per side, or until lightly toasted.
I could not do tacos for a crowd without my trusty tortilla warmer. It allows me to toast all of the tortillas while the chicken is on the grill and keep them warm and ready for serving.
And the party is officially on!
Create your taco bar by setting out the toasted tortillas, the Grilled Chimichurri Chicken, the Tomato, Corn, Avocado, Relish, a small bowl full of finely grated cotija cheese, and some finely shredded cabbage.
Give these tacos a try before summer’s end!
Grilled Chimichurri Chicken Tacos
For the Grilled Chimichurri Chicken:
- 2 pounds thin-sliced boneless skinless chicken pieces (breasts and/or thighs)
- 1/2 cup Cilantro Chimichurri
For the Tomato, Corn, Avocado Relish:
- 2 ears sweet corn
- 2 tablespoons vegetable oil, or as needed to lightly coat the corn
- 1 cup quartered bright red cherry or grape tomatoes
- 1 large avocado, chopped
- salt, to taste
For the Rest:
- 12 street taco sized tortillas (I used Mission brand 4.5-inch corn tortillas)
- 3/4 cup finely grated cotija cheese
- angel hair coleslaw (I use Fresh Express brand but it's just finely shredded green cabbage)
- 1 cup Cilantro Chimichurri
- Cut chicken pieces in half and toss with 1/2 cup chimichurri. Cover and refrigerate for 30 minutes or for up to 8 hours.
- Preheat grill. Husk corn and use a pasty brush to lightly coat each cob with vegetable oil.
- Cook chicken for 6 to 7 minutes per side. Place corn directly on the grill alongside chicken. When chicken is cooked through, transfer it to a cutting board. Remove the corn from the grill and let it rest until cool enough to handle.
- Slice the chicken into small strips (or pieces that will fit comfortably on the small tortillas).
For the Tomato, Corn, Avocado Relish:
- Add quartered tomatoes to a medium mixing bowl. Use a sharp knife to slice the cooled corn from the cob and transfer the corn to the bowl with the tomatoes. Add the avocado and toss lightly to combine. Season to taste with a touch of salt.
For the Tortillas:
- Heat a dry skillet over medium-high heat and toast the tortillas for about 30 seconds per side, or until lightly toasted.
- Serve chicken on the tortillas with Tomato, Corn, Avocado Relish, cotija cheese, a little finely shredded cabbage, and a drizzle of Cilantro Chimichurri.
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