If you’re craving something vibrant, fresh, and packed with flavor, you’ve got to try this Grilled Chili Lime Chicken Tacos Recipe. It’s one of those dishes that instantly transports you to a sunny backyard barbecue, with juicy chicken kissed by a tangy chili lime marinade and topped with a sweet, creamy pineapple avocado salsa. Trust me, once you make this, it’ll become a go-to favorite for taco nights or casual gatherings with friends.
Why You’ll Love This Recipe
- Fresh and Zesty Flavors: The chili lime seasoning paired with juicy grilled pineapple makes every bite pop with vibrant taste.
- Easy Weeknight Dinner: Minimal prep, quick grilling, and assembly make this perfect for busy nights or last-minute guests.
- Customizable and Flexible: You can swap tortillas, adjust spice levels, or add your favorite toppings without fuss.
- Healthy and Balanced: Lean protein meets fresh produce for a satisfying meal without feeling heavy.
Ingredients & Why They Work
The ingredients in this Grilled Chili Lime Chicken Tacos Recipe work in harmony — the chili lime seasoning tenderizes and spices the chicken beautifully, while the pineapple avocado salsa brings that perfect balance of sweetness, creaminess, and a bit of heat. Plus, using fresh lime juice brightens everything up. Here’s a quick rundown on each one and why it’s a winner.
- Chicken breasts: Lean and easy to grill, chicken soaks up the chili lime marinade for big flavor.
- Tajin or chili lime seasoning: This blend adds zesty citrus notes with a spicy kick that really wakes up the chicken.
- Olive oil: Helps the marinade coat the chicken and keeps it juicy on the grill.
- Pineapple spears: Grilling pineapple caramelizes its sugars, boosting sweetness and depth in the salsa.
- Jalapeño pepper: Adds just the right amount of heat without overwhelming.
- Avocado: Creamy texture that balances the acidity and spice in the salsa.
- Red onion: Brings crunch and a mild sharpness to contrast the sweetness.
- Cilantro: Fresh herbaceousness that brightens the salsa and tacos.
- Fresh lime juice: Adds acidity to tie all flavors together and lift the dish.
- Flour or corn tortillas: Your base – pick your favorite for the perfect handheld bite.
- Cotija cheese: Salty crumbles that provide a nice contrast and richness.
- Pickled red onions: Optional, but these tangy, crunchy pickles add fantastic flavor and color.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I love most about this Grilled Chili Lime Chicken Tacos Recipe is how flexible it is. I often tweak the heat by swapping jalapeños for milder peppers or doubling up for a serious spicy hit. You can also swap in corn tortillas for a gluten-free option, or go all out with homemade tortillas if you’re feeling ambitious.
- Variation: I once tried adding mango chunks to the salsa for an extra fruity punch — it’s fantastic in summer months when mangoes are at their peak.
- Dietary tip: For a dairy-free take, leave out the cotija cheese and pickled onions or swap for a vegan queso crumble.
- For more char: Try using a charcoal grill or adding some wood chips for that authentic smoky vibe which really amps up the flavor.
- Spice level: Feel free to add more chili powder or a dash of cayenne in the marinade if you like things hotter!
Step-by-Step: How I Make Grilled Chili Lime Chicken Tacos Recipe
Step 1: Marinate for Maximum Flavor
Start by tossing your chicken breasts in the Tajin or chili lime seasoning with olive oil, making sure every inch is coated. I usually let it marinate for at least 30 minutes to let those flavors sink in, but if you have time, overnight in the fridge is even better. Just remember to take the chicken out about 30 minutes before grilling to bring it to room temp — it helps cook evenly and stay juicy.
Step 2: Heat Up That Grill
Preheat your grill on high for about 10 minutes to get a nice sear going. I like to use a gas grill for convenience, but charcoal adds beautiful flavor if you’re up for it. While the grill heats, brush the pineapple spears with olive oil and sprinkle a bit of salt and pepper — this little trick helps caramelize them beautifully.
Step 3: Grill Chicken, Pineapple, and Tortillas
Set the chicken on the grill first, cooking about 5 minutes per side until you get a gorgeous char and the internal temp hits 165°F. Meanwhile, I throw the pineapple spears on the grill too — they only need a few minutes per side until you see those enticing grill marks. Don’t forget to warm the tortillas briefly on the grill as well for a smoky, soft base. Once cooked, let the chicken rest for about 10 minutes; this step keeps it juicy when slicing.
Step 4: Whip Up That Pineapple Avocado Salsa
Chop the grilled pineapple into bite-size pieces and toss it in a bowl with diced jalapeño, creamy avocado, crunchy red onion, fresh cilantro, and lime juice. Add salt and pepper to taste, then give everything a good stir. The mix of smoky, sweet, creamy, and spicy creates the perfect salsa to complement the chicken.
Step 5: Assemble & Serve
Slice the rested chicken into strips or bite-sized pieces and pile them into your warmed tortillas. Top generously with that zesty pineapple avocado salsa, a sprinkle of crumbled cotija cheese, and if you have them, some tangy pickled red onions. Serve immediately while everything’s fresh and the tortillas are warm — it’s when everything sings together.
Pro Tips for Making Grilled Chili Lime Chicken Tacos Recipe
- Marinate Overnight: For deeper chili lime flavor, I highly recommend marinating the chicken overnight when you can—it makes a huge difference.
- Don’t Skip Resting: Letting the chicken rest after grilling locks in juices, so your tacos won’t end up dry.
- Grill Pineapple with Care: Pineapple can burn quickly—watch closely and turn often for perfect caramelization without char.
- Warm Tortillas Well: Wrapping grilled tortillas in foil and keeping them in a low oven or covered keeps them soft and warm for serving.
How to Serve Grilled Chili Lime Chicken Tacos Recipe
Garnishes
I love topping these tacos with a generous crumble of cotija cheese—it adds that salty, tangy contrast to the sweet salsa. Pickled red onions are my secret weapon for a bright, vinegary crunch. If you want, a dollop of sour cream or Greek yogurt can add creaminess and cool down the heat from the jalapeño.
Side Dishes
These tacos pair beautifully with simple sides like Mexican street corn salad or a fresh cabbage slaw. I also like serving them with black beans or Spanish rice to round out the meal. And, of course, a cold, crisp beer or a sparkling lime agua fresca hits the spot perfectly!
Creative Ways to Present
For a party, I’ve served this taco spread family-style with all the toppings in cute bowls, letting everyone build their own. Another fun idea is to make mini-sized tacos as appetizers using small tortillas, which are always a hit and super easy to eat while mingling.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken and pineapple salsa separately in airtight containers in the fridge. Keeping the salsa separate helps maintain its freshness, especially with the avocado.
Freezing
I usually freeze leftover grilled chicken (without salsa) in zip-top bags with marinade removed. It freezes well for up to 3 months and is perfect for quick reheating and tossing into salads or wraps later.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through — avoid overheating to keep it juicy. Since the salsa is fresh, I recommend adding it straight from the fridge right before serving to keep that bright flavor intact.
FAQs
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Can I use chicken thighs instead of breasts for the Grilled Chili Lime Chicken Tacos Recipe?
Absolutely! Chicken thighs are even juicier and more forgiving on the grill. Just adjust cooking time slightly—usually about 6-7 minutes per side—and make sure they reach an internal temperature of 165°F.
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How spicy is this Grilled Chili Lime Chicken Tacos Recipe?
The spice level is moderate thanks to the chili lime seasoning and jalapeño in the salsa. If you want it milder, reduce or omit the jalapeño; for more heat, add extra chili powder or some cayenne to the marinade.
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Can I make the salsa ahead of time?
You can prep the pineapple and other salsa ingredients a few hours ahead, but because of the avocado, it’s best to mix everything together right before serving for freshest flavor and color.
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What are good alternatives if I don’t have Tajin seasoning?
No Tajin? No problem. You can make a simple chili lime seasoning at home using chili powder, lime zest, salt, and a little cumin. It won’t be identical but still delicious and bright.
Final Thoughts
This Grilled Chili Lime Chicken Tacos Recipe is one of those meals that always brings a smile at my house. The combination of smoky grilled chicken with sweet, tangy pineapple avocado salsa feels special yet approachable. It’s perfect for impressing guests or just treating yourself. I hope you love making and eating it as much as I do — fire up that grill, and let’s taco ’bout a good time!
Print
Grilled Chili Lime Chicken Tacos Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
A vibrant and flavorful recipe for Grilled Chili Lime Chicken Tacos served with a fresh Pineapple Avocado Salsa. Perfectly seasoned chicken breasts are grilled to juicy perfection alongside charred pineapple and tortillas, then topped with a zesty, creamy salsa and crumbled cotija cheese for a delightful Mexican-inspired meal.
Ingredients
Chicken and Marinade
- 1 pound chicken breasts
- 1 1/2 tablespoons Tajin seasoning or chili lime seasoning
- 3 tablespoons olive oil
Pineapple and Salsa
- 6 pineapple spears
- Kosher salt and pepper to taste
- 1 jalapeño pepper, seeded and diced
- 1 avocado, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 to 3 tablespoons freshly squeezed lime juice
Toppings and Serving
- 8 to 12 flour tortillas or corn tortillas
- Crumbled cotija cheese, for serving
- Pickled red onions, for serving
Instructions
- Marinate the Chicken: In a bowl, toss the chicken breasts with Tajin or chili lime seasoning until evenly coated. Add the olive oil and mix well. Cover and marinate the chicken for at least 30 minutes or up to overnight for deeper flavor.
- Prepare the Grill: Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature. Preheat the grill to the highest heat for 10 minutes to ensure a good sear.
- Prepare Pineapple for Grilling: Place the pineapple spears on a baking sheet. Brush or spray them lightly with olive oil and sprinkle with salt and pepper to enhance the grilling flavor.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill grates. Grill for about 5 minutes on each side, until golden brown, nicely charred, and the internal temperature reaches 165 degrees Fahrenheit. Remove and let rest for 10 minutes to retain juices.
- Grill Pineapple and Tortillas: While the chicken is grilling, place the pineapple spears on the grill and cook for a few minutes per side until grill marks appear. Also grill the tortillas briefly to impart smoky flavor. Keep warmed by wrapping in foil or placing in a low oven.
- Make the Pineapple Avocado Salsa: Chop the grilled pineapple spears into small pieces and place in a bowl. Add the diced jalapeño, avocado, red onion, cilantro, lime juice, and a generous pinch of salt and pepper. Stir well to combine all the fresh flavors.
- Assemble Tacos: Chop the rested grilled chicken into bite-sized pieces. Fill each warmed tortilla with chicken, then top with the pineapple avocado salsa. Garnish with crumbled cotija cheese and pickled red onions. Serve immediately for best taste.
Notes
- For extra heat, leave some jalapeño seeds in the salsa or add a splash of hot sauce.
- Substitute chicken thighs for breasts for juicier tacos if preferred.
- Use corn tortillas for a gluten-free option and a more authentic flavor.
- Marinating the chicken overnight enhances the flavors and makes the meat more tender.
- Grilling the tortillas adds a smoky note but can be skipped if preferred; warming them in a pan or microwave works too.
- Pickled red onions can be store-bought or homemade for tangy brightness.
- If you don’t have a grill, you can cook the chicken and pineapple on a stovetop grill pan or broil them in the oven.
