Chili-Lime Grilled Chicken Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled chicken marinated in chili and lime, served on warm tortillas with tangy pickled onions for a fresh Tex-Mex dinner. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
3 tbsp lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium, thinly sliced red onion
1/2 cup white vinegar
1 tbsp sugar
8 corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a bowl, whisk together 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make a marinade.
Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, tossing to coat well. Cover and refrigerate for at least 30 minutes.
Step 3: Meanwhile, place 1 medium thinly sliced red onion in a jar and pour 1/2 cup white vinegar and 1 tbsp sugar over it. Stir to dissolve sugar, then let sit at room temperature for 30 minutes to quick-pickle.
Step 4: Preheat grill or grill pan over medium-high heat. Grill chicken thighs for 5-6 minutes per side until cooked through and slightly charred.
Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side. Slice grilled chicken into strips.
Step 6: Assemble tacos by placing chicken strips on tortillas, topping with pickled onions, 1/4 cup chopped fresh cilantro, and a squeeze of lime wedges. Serve immediately.