Name: Juicy Grilled Taco Chicken with Queso (Easy Tex-Mex Dinner)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 chicken breasts; 1 cup buttermilk; 2 tablespoons taco seasoning; ¼ cup lime juice (2 limes); queso

Grilled Taco Chicken starts with a buttermilk soak that keeps chicken breasts tender and juicy, then gets a quick lime and taco seasoning marinade before hitting the grill. Slice it up and finish with warm queso for a simple Tex-Mex dinner that works just as well in tacos as it does on its’ own.

Sliced grilled taco chicken breast topped with creamy sauce and herbs on a white plate, with a fork, a bowl of extra sauce, and a potted plant in the background. — *Juicy grilled taco chicken finished with warm queso, perfect for tacos, bowls, or an easy weeknight dinner.*

Grilled Taco Chicken That’s Actually Juicy

Most grilled chicken breast recipes promise juicy results, but this one actually delivers. The buttermilk soak gives the chicken a head start, keeping it tender even over direct heat, while a quick lime and taco seasoning marinade add bold flavor. Once it comes off the grill, a drizzle of warm queso turns it into something that feels a little more special.

Chicken breasts have a way of going dry on the grill before most people even realize what happened. Buttermilk is what stops that. The acid works into the meat and keeps it tender all the way through. You can do this overnight if you plan ahead, but even 30 minutes makes a real difference. It’s worth starting here before you do anything else.

Once the buttermilk has done its job, you rinse the chicken off and move it straight into a bag with taco seasoning and lime juice. Fresh lime matters here. Bottled lime juice is flat and doesn’t give you the same bright finish. Let the chicken sit in that second marinade while the grill heats up, and you’re not wasting any time.

Warm Up Your Winter: Southern Classics!

FREE EMAIL BONUS: Southern staples made simply & cozy

The queso at the end isn’t just a garnish. Drizzled warm over sliced chicken, it makes this feel like a finished dish instead of a grilled protein you still have to figure out. It’s excellent used in tacos, and it’s just as good over rice or in a burrito bowl.

To round out the meal, try it with some skillet charred corn for a little smoky sweetness on the side or add a fresh side like pasta salad with peaches.

Sliced Taco Chicken breast drizzled with creamy cheese sauce and garnished with chopped herbs, served on a white plate with a bowl of extra sauce in the background.

Taco Chicken Basics

Exact amounts are in the recipe card below.

A bag of marinating taco chicken, two whole limes, a packet of Cholula taco seasoning mix, and a container of traditional queso sit on a blue surface.

Chicken breasts: Try to use ones that are close in thickness so they finish at the same time. You can also use boneless skinless chicken thighs if that’s what you have. Keep in mind that they may take longer to cook.
Buttermilk: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
Queso: Use whatever brand you like. Homemade queso is even better!

Getting It on the Grill

Step One: Add the Taco Marinade

Taco Chicken marinating in a resealable plastic bag with red seasoning, alongside a packet of Cholula Original Taco seasoning and sliced limes on a blue surface. — Combine taco seasoning and lime juice in a zip-lock bag, add the rinsed chicken, and seal it.

Step Two: Grill the Chicken

Rest before slicing: A few minutes of rest keep it juicy.

Three Taco Chicken breasts, perfectly grilled with visible char marks, rest on a white plate. Two metal tongs and a blue meat thermometer lie beside them, with a gray cloth nearby. — Pull the chicken when it reaches an internal temperature of 160°F.

Step Three: Slice and Finish with Queso

Slice against the grain and arrange on a platter. Spoon warm queso over the top right before serving.

This is one of those recipes you’ll come back to when you need something easy but still want it to taste great. The buttermilk keeps the chicken tender, the quick marinade adds just enough punch, and that warm queso on top pulls everything together. It works great for a cookout when you need something other than burgers.

A collage of four cooked dishes, with text reading "Just getting started in the kitchen? Shop my favorite cooking essentials to help find everything you’ll need!" and icons of a shopping cart and whisk at the bottom.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Sliced grilled taco chicken breast topped with creamy yellow sauce and sprinkled with herbs and black pepper, served beside a small bowl of extra sauce, with a black fork nearby.

Juicy Grilled Taco Chicken with Queso (Easy Tex-Mex Dinner)

Author: Barbara Curry

5 from 1 vote

Print Pin

PREP: 30

COOK: 10

TOTAL: 40

Servings:

Ingredients

Instructions

Marinate chicken with 1 cup of buttermilk overnight or for at least 30 minutes. Remove and rinse off buttermilk, pat dry.
In a separate bag, add taco seasoning and lime juice and add chicken. Coat and let it sit for at least 30 minutes.
Remove from marinade and place on a medium hot grill. Cook for about 3-5 minutes on each side until internal temperature reaches 160º. Remove from grill, slice and drizzle with warmed queso.

Barbara’s Tips + Notes

This is even better with homemade queso.
If the chicken breasts are not the same thickness, pound them so that they are similar for easier cooking.

Nutrition

Explore Recipes

Chicken Grill Under 30 Minutes Buttermilk