Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in smoky Tex-Mex spices served in warm tortillas topped with vibrant pico de gallo and creamy avocado. This mexican-inspired tacos & burritos ready in about 55 minutes pairs boneless chicken thighs, olive oil, chili powder 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb boneless chicken thighs, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is fully coated and marinate for at least 30 minutes.
  2. Step 2: While chicken marinates, dice 2 medium ripe tomatoes, finely chop 1/4 cup red onion, 1/4 cup fresh cilantro, and mince 1 small seeded jalapeño. Mix with 2 tbsp fresh lime juice and a pinch of salt to make pico de gallo. Set aside for flavors to meld.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
  5. Step 5: Slice grilled chicken into thin strips and assemble tacos by layering chicken, 1 sliced ripe avocado, and 2 tbsp pico de gallo per tortilla. Add a dollop of 1/4 cup sour cream if desired. Serve immediately.

Frequently asked questions

How long does Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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