We're Back! Free Shipping on Orders over $80

Grilled Chicken Tacos


For the Chipotle Marinated Grilled Chicken:

  • ¼ cup olive oil
  • ¼ cup honey
  • ¼ cup coconut aminos
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1-186ml can chipotle peppers in adobo sauce, roughly chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 8 boneless, skinless chicken thighs
  • 2 tbsp chopped parsley⁠⁠

For the Peach & Corn Salsa:

  • 3 large peaches, pits removed
  • ½ small red onion
  • 1 red pepper, seeds removed
  • 1 jalapeno, seeds removed
  • Juice of 2 limes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup corn kernels, fresh or frozen
  • ¼ cup fresh chopped cilantro
  • salt, to taste

For serving:

  • Unbun Tortillas
  • Cotijas

In partnership with by @bucknakedkitchen.


  • In a bowl, whisk the olive oil, honey, coconut aminos, and lime juice together.
  • Stir in the garlic, and chipotle peppers and season with salt and pepper.
  • Place the chicken thighs in a large resealable bag or storage container, and pour the marinade on top. Mix well, making sure the chicken thighs are completely covered. Set in the fridge for at least 2 hours, or overnight for best results.
  • When ready to grill, preheat the BBQ to medium-high heat. Grill the chicken for 5-6 minutes per side, or until cooked through. Internal temperature should read 165°F. 
  • Let rest for 5 minutes prior to grilling.
  • For the Peach & Corn Salsa, add the peaches, red onion, red pepper, jalapeno, juice of 2 limes, ground cumin and chili powder to a food processor. Pulse just until broken down into a fine chop.
  • Transfer to a bowl, then stir in the cornand chopped cilantro. Season with salt to taste, then serve with @UnbunFoods Tortillas, grilled chicken, and cotijas.