Description
These Chile–Marinated Grilled Chicken Tacos offer a vibrant blend of smoky and spicy flavors, featuring tender, juicy chicken thighs marinated in a rich sauce made from dried guajillo and ancho chiles. Perfectly grilled and served on warm corn tortillas with fresh cilantro, diced onion, and lime wedges, this recipe brings a delicious taste of authentic Mexican street food to your table.
Ingredients
Scale
Marinade Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cloves garlic
- 1/2 small white onion, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tacos and Garnishes
- 8 small corn tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- Lime wedges, for serving
Instructions
- Prepare the chiles: In a small saucepan, bring 1 cup of water to a boil. Add the guajillo and ancho chiles, cover, and simmer for 5 minutes. Remove from heat and let the chiles soak in the hot water for 10 minutes until softened.
- Make the marinade: Transfer the softened chiles to a blender along with garlic, chopped onion, apple cider vinegar, lime juice, olive oil, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth, adding a few tablespoons of the soaking liquid as needed to create a thick and smooth marinade.
- Marinate the chicken: Pour the chile marinade over the chicken thighs in a bowl or resealable bag, ensuring all pieces are evenly coated. Marinate in the refrigerator for at least 1 hour and up to 8 hours for maximum flavor.
- Preheat and prepare the grill: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for 5–6 minutes per side, or until the chicken is cooked through with an internal temperature of 165°F and has a nice char.
- Rest and slice: Remove the chicken from the grill and let it rest for 5 minutes. Then slice the chicken thinly for serving.
- Warm the tortillas: Warm the corn tortillas on the grill or in a skillet until soft and pliable.
- Assemble the tacos: Fill each tortilla with sliced chicken and top with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Serve immediately with extra lime wedges.
Notes
- For extra flavor, add a spoonful of salsa or a drizzle of crema over the tacos.
- If dried chiles are unavailable, substitute with 2 tablespoons of chipotle in adobo for a smoky twist.
- Leftover chicken works great in burrito bowls or fresh salads for an easy next-day meal.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
