Name: Charred Chile–Marinated Grilled Chicken Tacos: Smoky, Spicy, and Delicious
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: mexican inspired
Ingredients: 2 dried guajillo chiles; 2 dried ancho chiles; 3 garlic cloves; 2 tbsp apple cider vinegar; 1/4 cup orange juice; 2 tbsp lime juice; 2 tbsp olive oil; 1 tbsp honey; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 1 1/2 lbs boneless, skinless chicken thighs; 12 small corn tortillas; 1/2 cup thinly sliced red onion; 1/4 cup chopped fresh cilantro; 1 avocado, sliced; 3 radishes, thinly sliced; 1/2 cup crumbled queso fresco; Lime wedges, for serving

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Why You’ll Love This Recipe

If you love bold flavors and the perfect balance of smoky, spicy, and savory, these charred chile–marinated grilled chicken tacos are for you. The marinade infuses the chicken with deep, complex heat, while grilling over an open flame adds a delicious char that enhances the taste even further. Paired with fresh toppings and warm tortillas, these tacos are guaranteed to become a favorite in your household.

Ingredients

Dried guajillo chiles
Dried ancho chiles
Garlic cloves
Apple cider vinegar
Orange juice
Lime juice
Olive oil
Honey
Ground cumin
Smoked paprika
Oregano
Kosher salt
Black pepper
Boneless, skinless chicken thighs
Corn tortillas
Red onion
Fresh cilantro
Avocado
Radishes
Queso fresco
Lime wedges

Directions

Prepare the Chile Marinade:
- Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side.
- Remove the stems and seeds, then soak the chiles in warm water for 15 minutes until softened.
- In a blender, combine the softened chiles, garlic, apple cider vinegar, orange juice, lime juice, olive oil, honey, cumin, smoked paprika, oregano, salt, and black pepper. Blend until smooth.
Marinate the Chicken:
- Place the chicken thighs in a large bowl or resealable plastic bag.
- Pour the marinade over the chicken, ensuring it is well coated.
- Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing excess to drip off.
- Grill the chicken for about 5-7 minutes per side, or until cooked through and slightly charred.
- Transfer the grilled chicken to a cutting board and let it rest for a few minutes before slicing.
Assemble the Tacos:
- Warm the corn tortillas on the grill or in a dry skillet until pliable.
- Layer sliced grilled chicken onto each tortilla.
- Top with sliced red onion, chopped fresh cilantro, avocado slices, radishes, and crumbled queso fresco.
- Serve with lime wedges on the side for an extra burst of citrus flavor.

Variations

Milder Heat: Reduce the amount of dried chiles or use only ancho chiles for a sweeter, milder flavor.
Extra Smoky Flavor: Add a touch of chipotle in adobo sauce to the marinade for more depth.
Different Proteins: Substitute chicken with grilled shrimp, steak, or even grilled portobello mushrooms for a vegetarian option.
Alternative Toppings: Try adding pickled red onions, crumbled cotija cheese, or a drizzle of crema for added richness.

Servings and Timing

Prep Time: 20 minutes
Marinating Time: 2 hours (or overnight)
Cook Time: 15 minutes
Total Time: About 2 hours 35 minutes
Servings: 4-6 people

Storage/Reheating

Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a skillet over medium heat until warmed through, or microwave it in short bursts.
Freezing: The marinated, uncooked chicken can be frozen for up to 3 months. Thaw in the refrigerator before grilling.

FAQs

How spicy are these tacos?

The spice level depends on the amount of dried chiles used. You can adjust the heat by using fewer guajillo chiles or omitting them entirely.

Can I use store-bought taco seasoning instead?

While you can, making your own chile marinade adds a richer, more complex flavor that can’t be matched by store-bought seasoning.

What type of tortillas work best?

Corn tortillas are ideal for their authentic texture and flavor, but flour tortillas can be used if preferred.

Can I make the marinade ahead of time?

Yes! The marinade can be prepared up to a week in advance and stored in the refrigerator.

What if I don’t have a grill?

You can cook the chicken on a stovetop grill pan or in a cast-iron skillet over medium-high heat.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful when grilled.

What’s the best way to warm tortillas?

Heat them on a dry skillet, directly over a gas flame, or wrap them in foil and warm them in the oven.

How can I make this recipe dairy-free?

Simply omit the queso fresco or replace it with a dairy-free cheese alternative.

Can I double the recipe for a crowd?

Absolutely! Just scale up the marinade and ingredients accordingly.

What drinks pair well with these tacos?

Try a classic margarita, a crisp Mexican lager, or a refreshing agua fresca.

Conclusion

These charred chile–marinated grilled chicken tacos deliver the perfect mix of smoky, spicy, and fresh flavors. With a bold homemade marinade and a simple grilling process, they make for an impressive yet easy meal. Whether you’re making them for a weeknight dinner or a weekend cookout, these tacos will undoubtedly satisfy your cravings for authentic, flavorful Mexican cuisine. Try them today and elevate your taco game!

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