In a small mixing bowl, combine the juice and zest of two limes, oil, chopped cilantro, salt, chili powder, cumin, garlic powder, and ground coriander. Whisk until everything is well blended and the marinade is a vibrant, greenish hue.

Place the boneless skinless chicken thighs in a sealable plastic bag. Pour the marinade over the chicken, ensuring it’s coated evenly. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Let it marinate for a minimum of 30 minutes at room temperature, or up to 2 hours in the fridge for extra flavor.

While the chicken marinates, prepare your grill or campfire for direct heat cooking. If using a grill, preheat it to medium-high, about 400°F (200°C).

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs on the preheated grill. Cook for about 5-8 minutes per side, until they are blackened and the internal temperature reaches 165°F (75°C).

Once grilled, transfer the chicken to a cutting board and let it rest for about 5 minutes.

While the chicken rests, warm your tortillas on the grill for about 1-2 minutes on each side.

After resting, slice the grilled chicken against the grain into bite-sized pieces.

To assemble your Cilantro Lime Grilled Chicken Tacos, place a few pieces of sliced chicken in the center of each warmed tortilla. Top with pico de gallo, shredded cheese, and extra cilantro if desired.