Summer grilling season is here and the grill is my favorite tool for simple, flavorful weeknight meals. These Grilled Chili Chicken Tacos with Tomatillo Salsa are bright, smoky, and easy to pull together — perfect for Taco Tuesday or a relaxed weekend gathering. The charred chicken pairs beautifully with a fresh tomatillo salsa that you make on the grill at the same time, giving you maximum flavor with minimal fuss.
I like to char the tomatillos, onion, and a jalapeño on the grill while the chicken cooks. Once they’re blistered and slightly softened, a quick blend with cilantro, lime, and a little cumin turns them into a vibrant salsa that brightens the whole dish. The marinade for the chicken is simple — avocado oil, coconut aminos, lime juice, and a blend of spices — and it both seasons and tenderizes the meat. In under an hour you can have juicy, charred chicken ready to slice and load into warm tortillas with avocado and fresh cilantro.
Ingredients:
- For the Chicken Marinade:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons avocado oil, plus more for grilling
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice (about 1 lime)
- 1½ teaspoons kosher salt
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- For the Tomatillo-Avocado Salsa:
- 1 pound tomatillos, husks removed and rinsed
- ½ medium white onion, halved
- 1 small jalapeño pepper
- 1 tablespoon avocado oil
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- For the Tacos:
- 8–12 tortillas (corn or flour)
- 1 avocado, thinly sliced
- ¼ cup finely chopped cilantro leaves
- ½ cup finely chopped white onion
- Fresh lime wedges, for serving
Step-by-step:
Step one: Prepare and pound the chicken
Trim any excess fat from the chicken breasts and place them on a cutting board. Cover the breasts with plastic wrap or wax paper, then gently pound with a meat mallet or the bottom of a heavy skillet until the thickness is even, about ½ inch. Even thickness ensures quicker, more even cooking and helps tenderize the meat.
Step two: Marinate the chicken
Place the chicken in a large bowl or a zip-top bag. Add the avocado oil, coconut aminos, lime juice, kosher salt, chili powder, ground cumin, garlic powder, and black pepper. Toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours — longer marinating time deepens the flavor.
Step three: Prep the vegetables for grilling
Remove the husks from the tomatillos and rinse well to remove any stickiness. Halve the onion and trim the jalapeño. Place tomatillos, halved onion, and jalapeño on a small cast-iron skillet or a grill-safe pan and drizzle with the tablespoon of avocado oil so they don’t stick while charring.
Step four: Grill the chicken and vegetables
Preheat the grill to medium-high (about 350°F–400°F). Put the skillet with the tomatillos and vegetables on one side of the grill and place the marinated chicken on the other side. Cover and grill the chicken about 4 minutes per side, or until it reaches an internal temperature of 165°F. Grill the tomatillos, onion, and jalapeño for about 15 minutes, rotating every 3–4 minutes, until blistered and soft. Remove both chicken and vegetables from the grill and let rest briefly.
Step five: Make the tomatillo salsa
Discard the stem from the jalapeño if you prefer less heat. In a food processor or high-powered blender, combine the charred tomatillos, grilled onion, grilled jalapeño, cilantro, lime juice, kosher salt, and cumin. Blend to a slightly chunky or smooth consistency, depending on preference. Taste and adjust salt or lime as needed. Transfer to a serving bowl.
Step six: Assemble and serve
Slice the rested chicken thinly and warm the tortillas on the grill or in a skillet. Fill each tortilla with chicken, sliced avocado, diced onion, chopped cilantro, and a spoonful of the tomatillo salsa. Serve immediately with lime wedges on the side.
Recipe FAQs:
Both corn and flour tortillas work well. For a grain-free option, cassava-based tortillas are a good choice. Warm the tortillas briefly on the grill for best texture and flavor.
Yes. Use one pan for the chicken and a second for the vegetables if you can. The cook times remain similar; watch for good charring on the tomatillos and an internal temperature of 165°F for the chicken.
Serving suggestions, storage, and tips
These tacos are bright and bold on their own, but you can serve them with pickled red onions, a dollop of sour cream or Greek yogurt, or a simple cabbage slaw for additional texture. Leftover chicken stores well in an airtight container in the refrigerator for up to 3–4 days and reheats nicely in a skillet or on the grill. The tomatillo salsa will keep for several days refrigerated and can also be used as a salsa verde for eggs, grilled fish, or as a topping for roasted vegetables.
If you try this recipe, leave a comment to share how it turned out — it’s one of my favorite summer meals and perfect for casual entertaining and weeknight dinners alike.
Looking for more taco ideas?
Try variations like grilled fish tacos with citrus slaw, chipotle sesame steak tacos, or sheet-pan shrimp fajita tacos for more crowd-pleasing options.
Nutrition information is approximate and will vary based on exact ingredients and serving sizes.
Author: Alex Snodgrass