As soon as summer arrives we like to maximize our time outdoors, enjoy the yard, bust out our trusty grill and make these grilled chicken tacos with a spicy orange adobo marinade. We currently use a small charcoal grill, we’ll eventually upgrade, but for now I prefer that little charcoal beast. It gives everything great flavor and char, with the added bonus of less cleanup. And, if you know me, you know I hate cleaning. So win win all around as far as I’m concerned. Plus, Ry is typically the one who does the actual grilling around here. I do all the prep inside, hand it off and he grills away.
In all honesty, I could eat a taco everyday, and we usually have them at least once a week. So, for our low-key 4th of July celebration we made some grilled orange and adobo chicken tacos. With most things we frequently eat here, there needs to be minimum amount of effort for maximum payoff and these certainly fit the bill. It’s a quick marinade, a bit of slicing and chopping, grill up, then you’re ready to consume.
The most involved part of this recipe, is the marinade. And by involved I mean you’ll need at least ten mins of forethought to throw it together. I’m a big fan of marinating meats in plastic bags as you probably know from the Arugula & Fennel Salad I did a while ago. Those baggies keep everything contained, maximizes marinade exposure on your meat, and are a quick cleanup.
For this version I marinaded the chicken with some chipotles in adobo which I generally have on hand at all times. I love the stuff. It makes everything taste smokey and spicy. And you only need a small bit, so I save any leftovers in a baggie in the freezer for later use. I refuse to waste any of it. I also added in some tangerine, zest and juice, cause we had one sitting in the fridge. You can just as easily use an orange instead. And then some lime zest, garlic and a dab of honey. You of course don’t have to follow this exactly, but the combo of smokey and spicy with a good bit of sweet and sharp citrus works really well especially when you grill it up. Or at least I think so.
With most things we frequently eat here, there needs to be minimum amount of effort for maximum payoff and these certainly fit the bill.
Grilled Chicken Tacos with Orange Adobo Marinade
Nothing says summer quite like firing up the grill and enjoying a meal outdoors. And when it comes to summer favorites, these Grilled Chicken Tacos with a smoky, sweet, and spicy orange adobo marinade are hard to beat. Juicy, charred chicken paired with lots of fresh taco toppings and warm tortillas—it’s a combination that never fails.
This recipe is quick, easy, and packed with tons of flavor. The marinade comes together in just minutes, giving the chicken a perfect balance of heat from chipotle in adobo, sweetness from honey and orange, and a tangy kick from lime. Whether you’re grilling for a backyard barbecue, Taco Tuesday, or a low-key dinner, these tacos are guaranteed to satisfy.
Why These Grilled Chicken Tacos are a Summer Favorite
- Bold Flavors: The orange adobo marinade adds a smoky, spicy, and citrusy twist to grilled chicken.
- Quick and Easy: With just 10 minutes of prep, the marinade does all the work for you.
- Customizable: These tacos are perfect for adding your favorite toppings or even swapping the chicken for shrimp or steak.
- Perfect for Grilling: The char from a hot grill takes the flavors to the next level, giving that chicken an irresistible smoky finish.
Ingredients for Sweet & Spicy Grilled Chicken Tacos
For the Chicken
- 1 chicken breast: Split for even cooking.
- 2 chicken thighs: Or as much chicken as you want to grill.
Marinade
- 4 tbsp chipotle in adobo: Adds smoky, spicy depth.
- 2 garlic cloves: Crushed for extra flavor.
- 1 orange: Zested and juiced.
- 1 lime: Zested (save the lime for serving).
- 1 tsp honey: Balances the heat with sweetness.
- 1 tbsp olive oil: Helps the marinade coat the chicken evenly.
- Salt and pepper: To taste.
To Serve
- 4 tortillas: Warmed or lightly charred on the grill.
- 1 bunch radishes: Thinly sliced for crunch.
- 8 oz queso fresco: Crumbled for a creamy, salty touch.
- 1 bunch cilantro: Roughly chopped.
- 1 lime: Cut into wedges.
- 3 scallions: Thinly sliced.
- Sour cream or crema
How to Make Grilled Chicken Tacos Step-by-Step
- Prepare the Marinade
In a large resealable bag or a bowl, combine the chipotle in adobo, crushed garlic, orange juice and zest, lime zest, honey, olive oil, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 10 minutes. If you have extra time, let it sit in the fridge for up to 2 hours for even more flavor. - Preheat the Grill
Heat your grill to high so it’s hot and ready for a good sear. A charcoal grill adds an extra layer of smoky flavor, but any grill will work. - Prep the Toppings
While the chicken marinates, prepare your toppings. Thinly slice the radishes, crumble the queso fresco, chop the cilantro, and slice the scallions. Keep everything ready to go for easy taco assembly. - Grill the Chicken
Place the chicken on the hot grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing. This helps retain the juices and keeps the meat tender. - Warm the Tortillas
While the chicken rests, toss the tortillas on the grill for a few seconds per side to warm them up and add a slight char. - Assemble the Tacos
Slice the grilled chicken into strips and layer it onto the warm tortillas. Top with radishes, queso fresco, cilantro, scallions, and a squeeze of lime. Add a dollop of sour cream or crema if you like.
Tips for the Perfect Orange Adobo Chicken
- Don’t Skip the Rest Time: Letting the chicken rest after grilling locks in the juices for maximum flavor.
- Use High-Quality Tortillas: Fresh or homemade tortillas elevate the dish.
- Save Leftovers: Store any leftover chicken in an airtight container in the fridge. It’s perfect for salads, burritos, or quesadillas the next day.
- Experiment with Proteins: This marinade works beautifully with shrimp, steak, or tofu for a vegetarian option.
Frequently Asked Questions
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 2 days in advance and stored in the refrigerator.
What’s the best way to prevent chicken from sticking to the grill?
Make sure your grill is preheated and oiled, and don’t move the chicken until it naturally releases from the grates.
Can I use this recipe without a grill?
Absolutely! You can cook the chicken on a stovetop grill pan or even bake it in the oven.
Try These Grilled Chicken Tacos Today!
These Grilled Chicken Tacos with Orange Adobo Marinade are the perfect way to celebrate summer or spice up your Taco Tuesday. With bold, smoky flavors and fresh, vibrant toppings, they’re a crowd-pleaser every time.
You can definitely do this with steak, fish or any veg you want. This marinade goes good on anything. Here we used chicken. I like thighs, he likes breasts, so we used both. I would recommend splitting or butterflying the breasts. They grill up quicker and there’s just more surface contact with the marinade, so more flavor, mo’ bettah.
Have you tried this recipe?
Did you make these Grilled Chicken Tacos? Let me know in the comments below, leave a review and don’t forget to share your taco night photos on Instagram by tagging @TheMostHungry. I’d love to see how you made it!
Grilled Chicken Tacos
Ingredients
The Chicken
- 1 chicken breast split
- 2 chicken thighs or just use as much chicken as you want to eat
Marinade
- 4 tbsp chipotle in adobo
- 2 garlic cloves crushed
- 1 orange juice and zest
- 1 lime zested
- 1 tsp honey
- 1 tbsp olive oil
- salt
- pepper
For Assembly
- 4 tortillas
- 1 bunch radishes thinly sliced
- 8 oz queso fresco crumbled
- 1 bunch cilantro chopped
- 1 lime in wedges, use that lime you zested before from the marinade
- 3 scallions thinly sliced
- sour cream or crema
Instructions
- First up, marinade that chicken. Place the chicken and all your marinade ingredients in a bag, or bowl if you prefer. Mix it all together and let sit for about ten mins. If you have more time great, just stash it in the fridge to keep cold, cause ya know, salmonella.
- Next prep all your toppings. Slice the radishes, crumble your cheese and so on.
- All chopped and prepped? Get to grilling. Cook the chicken for 5-7 mins per side on a screaming hot grill, or till cooked all the way through. Once your chicken in done, pull it off the grill and let sit for five mins before you slice it up. During that time I recommend tossing your tortillas on the grill for a few seconds to heat through and get just the slightest char.
- Once your chicken is done resting and your tortillas are warm. Slice that meat up and assemble those taco. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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