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Robin Ward

Three-Ingredient Taco-Spiced Grilled Chicken

Made with three ingredients, olive oil, taco seasoning, and chicken, lunch or dinner comes together in no time and turns into something incredibly delicious for the whole family.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or chicken breasts; if using breasts, butterfly or pound them to an even thickness
  • 1 packet (1 ounce) taco seasoning, see notes for sodium guidance
  • 3 tablespoons olive oil, plus more for drizzling before grilling

Equipment

  • grill or grill pan

Method
 

  1. Marinate the chicken: Place the chicken in a large bowl. Sprinkle with the taco seasoning and drizzle with 3 tablespoons olive oil. Toss until evenly coated. Cover and refrigerate for 1 to 48 hours. If you are short on time, you can grill the chicken right away.
  2. Preheat the grill: Heat the grill on high for about 20 minutes. You want it very hot, about 475°F to 525°F. Clean the grates, then adjust the heat as needed to prevent flare-ups.
  3. Prep before grilling: Before the chicken goes on the grill, wipe off any thick, caked-on seasoning clumps so they do not burn. Drizzle the chicken with a little extra olive oil to help prevent sticking.
  4. Grill the chicken: Place the chicken on the hot grates, cover, and grill for about 4 minutes per side, or until cooked through. Thicker pieces, larger thighs, or bone-in chicken will take longer.
  5. Check and rest: Use an instant-read thermometer to make sure the chicken reaches 165°F in the thickest part. Transfer to a plate and let rest for at least 5 minutes before serving whole or sliced.

Notes

Taco Seasoning: I use 365 by Whole Foods Market Organic Mild Taco Seasoning, which lists 470 mg sodium per serving and works well for about 2 pounds of chicken. I do not add extra salt. Simply Organic is a good lower-sodium option, with about 270 mg sodium per serving, so taste after grilling before adding salt. Choose a packet you like and watch the sodium, since toppings can add more salt later.
Chicken: Boneless, skinless thighs or breasts both work. If using breasts, butterfly or pound them to an even thickness so they cook more evenly. Bone-in chicken may also be used, but it will take longer to cook.
Grilling Tip: After marinating, wipe off any thick, caked-on seasoning clumps so they do not burn on the grill. Drizzle the chicken with a little extra olive oil before grilling to help prevent sticking. If your grill tends to stick, gently lift or nudge the chicken after about 1 minute, then set it right back down and let it keep cooking.
No Grill: Broil the chicken about 4 to 5 minutes per side, depending on thickness, or cook it in a grill pan/skillet over medium-high heat until browned on both sides and cooked through. Always use an instant-read thermometer and cook chicken to 165°F in the thickest part.