Citrus-Marinated Grilled Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Juicy grilled chicken marinated in bright citrus with smoky chipotle, topped with a refreshing cilantro-lime slaw for vibrant tacos. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp, minced chipotle in adobo sauce
• 3, minced garlic cloves
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 1 tsp lime zest
• 1/4 cup mayonnaise
• 8 corn tortillas

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Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1 tbsp minced chipotle in adobo sauce, 3 minced garlic cloves, 1 tsp ground cumin, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless skinless chicken thighs and marinate for at least 1 hour in the refrigerator.
2. Step 2: Meanwhile, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1 tsp lime zest, and 1/4 cup mayonnaise in a bowl. Mix well and refrigerate until ready to serve.
3. Step 3: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: Let chicken rest for 5 minutes, then slice into thin strips. Warm 8 corn tortillas on the grill until pliable.
5. Step 5: Assemble tacos by layering tortilla with sliced chicken and topping with cilantro-lime slaw. Serve immediately.