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Grilled Chicken Tacos Alambres

Scott Phillips

Yield: Yields 12 to 16 tacos.

Servings: four to six.



For the marinated chicken:

  • 1/2 cup fresh lime juice (from about 2 limes)
  • 1 Tbs. ancho chile powder
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-1/2 tsp. kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 cup vegetable oil
  • 1-1/4 lb. boneless, skinless chicken breasts

For the filling:

  • 1 Tbs. vegetable oil; more if sautéing the chicken
  • 3 slices bacon, finely chopped
  • 1 cup cored, seeded, and finely chopped fresh poblano chiles (about 2 poblanos) or 2 fresh jalapeños and 1/2 green bell pepper, cored, seeded, and finely chopped
  • 1 cup finely chopped yellow or white onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Kosher salt
  • 1/2 cup grated Oaxaca cheese or freshly grated mozzarella (optional)

For serving:

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 410
  • Fat Calories (kcal): 180
  • Fat (g): 21
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 60
  • Sodium (mg): 910
  • Carbohydrates (g): 33
  • Fiber (g): 3
  • Protein (g): 23


Marinate the chicken:

  • In a medium bowl, mix the lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in the oil. Add the chicken, cover, and marinate in the refrigerator for 1 hour but no longer than 1-1/2 hours.

Make the filling:

  • Prepare a medium-hot fire on a gas or charcoal grill or set a large, heavy skillet over medium-high heat for 1-1/2 minutes. Remove the chicken from the marinade, shaking off any excess. Grill the chicken (or sear it in the skillet with 1 Tbs. oil), flipping after 4 min., until it’s just firm to the touch and cooked through, about 9 min. Let the chicken cool and then chop it into very small pieces.
  • Heat a skillet over medium heat, add 1 Tbs. oil and the bacon, and cook, stirring frequently, until the bacon just begins to brown, about 6 min. Turn the heat to medium high, add the chiles and onion, and cook, stirring frequently, until they begin to soften, about 4 min. Add the chopped chicken, cilantro, and lime juice and stir constantly until the chicken is hot. Season with salt to taste. Sprinkle the cheese (if using) over the top, take the pan off the heat, and let the cheese melt.

To serve:

  • Set the skillet with the filling on a trivet on the table next to the hot tortillas, guacamole, pico de gallo, and tomatillo salsa so each person can assemble his or her own tacos.


Rate or Review

Reviews (7 reviews)

  • User avater
    kitchengoddess | 07/15/2020

    Loved the recipe, I agree with the other review that the flavouring can be increased a bit. It had a great little kick to it. Grilled the chicken breasts whole to save myself the trouble of using skewers and then just sliced thinly for the tacos.

  • Krispie | 08/26/2018

    This was quite tasty. Next time I’ll add just a little more flavoring as it was quite mild. Three people scarfed it down with no leftovers! I will definately make this again.

  • Liz73 | 02/02/2018

    I always double this recipe: kids can't get enough.

  • imrite | 01/15/2017


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