Grilled Chicken Tacos with Lime

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I call these "tacos" but they are put together more like fajitas. The chicken is also delicious cooked fajita style if you don't want to grill them.




  • 2-3 large chicken breasts, pounded to a uniform thickness
  • juice of 2 limes (1/4 cup)
  • 1/4 cup oil (olive, by preference)
  • 1 Tbsp. turbinado sugar (Sugar in the Raw) or honey
  • 5 or 6 cloves of garlic, minced
  • 1/4 cup chopped cilantro
  • 1 hot pepper, minced (Optional, use whatever pepper you like best, we used Serranos)

Pico de Gallo:

  • 2-3 tomatoes, seeded and chopped
  • 1 bunch green onions, chopped
  • 3-4 garlic cloves, minced
  • 1 hot pepper, minced (Optional, use whatever pepper you like best, we used Serranos)
  • 3-4 drops of Tabasco or hot sauce
  • 1/4 cup chopped cilantro
  • juice of 1 lime(1/8 cup)


Combine ingredients, mix well and pour over flattened chicken breasts, turn to coat. Marinate in the refrigerator as long as possible, preferably overnight. Grill on charcoal for best flavor, 5 to 7 minutes per side. Let rest 5 - 10 minutes with foil over plate. Cut across breast into strips.


Serve with warm tortillas and your favorite taco fixings. We had shredded cheese, black beans, more cilantro and limes to squeeze, hot sauce, lettuce, tomatoes, sour cream and fresh pico de gallo.

For Pico de Gallo: Mix ingredients together and refrigerator. Serve with tacos, chips or any Mexican dish where you might use salsa.

By Jess from Portland, OR

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