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Grilled Mediterranean Chicken Tacos finished recipe

Grilled Mediterranean Chicken Tacos

5 from 42 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 tacos servings
Ingredients Method

Ingredients
  

For the Mediterranean Chicken
  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves finely minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
For the Tzatziki
  • 1 cup plain full-fat Greek yogurt
  • 1/2 medium English cucumber about 5 ounces (140 g), coarsely grated and squeezed dry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 small garlic clove finely grated
  • 1/4 teaspoon fine salt
For the Cucumber-Tomato Topping
  • 1 cup cherry tomatoes quartered
  • 1/2 medium English cucumber about 5 ounces (140 g), diced
  • 1/4 small red onion about 1 1/2 ounces (40 g), finely diced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine salt
For Assembly
  • 8 small flour tortillas about 6 inches (15 cm) each
  • 3/4 cup crumbled feta cheese
Optional Garnishes
  • Fresh dill or parsley optional
  • Lemon wedges optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
  2. Add the chicken thighs and turn until completely coated. Cover and refrigerate for 30 minutes. Avoid marinating for several hours because prolonged exposure to lemon juice can gradually change the chicken’s surface texture.
  3. Squeeze the grated cucumber firmly in a clean kitchen towel or fine-mesh strainer to remove excess moisture. Stir it together with the Greek yogurt, lemon juice, olive oil, dill, grated garlic, and salt. Refrigerate until serving.
  4. In a medium bowl, combine the tomatoes, diced cucumber, red onion, parsley, lemon juice, olive oil, and salt. Toss gently and set aside while the chicken cooks.
  5. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F to 450°F (205°C to 230°C). Clean and lightly oil the grill grates if necessary.
  6. Remove the chicken from the marinade and let heavy excess marinade drip back into the bowl. Discard the marinade that contacted the raw chicken.
  7. Place the chicken thighs on the hot grill in a single layer. Grill without moving them excessively for 5 to 6 minutes, until they release easily and have dark golden grill marks.
  8. Flip the chicken and grill for another 4 to 6 minutes. The thickest portion must reach 165°F (74°C).
  9. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. This helps the juices settle before slicing.
  10. While the chicken rests, place the tortillas on the grill for about 20 to 30 seconds per side, just until warm, flexible, and lightly marked. Stack them under a clean kitchen towel to keep them soft.
  11. Cut the rested chicken across the grain into thin strips or bite-size pieces. The interior should be opaque and juicy with no translucent areas.
  12. If the cucumber-tomato mixture has released significant liquid, spoon off the excess before assembling the tacos so the tortillas do not become soggy.
  13. Spread or spoon tzatziki onto each warm tortilla: Divide the grilled chicken among the 8 tortillas, then top with the cucumber-tomato mixture.
  14. Sprinkle the 3/4 cup (90 g) crumbled feta evenly over the tacos.
  15. Finish with optional fresh herbs, crushed red pepper flakes, or a squeeze of lemon. Serve immediately while the chicken and tortillas are warm.

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