Description
Smoky, spicy, and bursting with bold flavors, these charred chile–marinated grilled chicken tacos are a must-try. A homemade marinade of dried chiles, citrus, and spices infuses the chicken with deep heat, while grilling enhances its rich, smoky taste. Served with fresh toppings and warm tortillas, this dish is perfect for any taco lover.
Ingredients
Scale
- 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
Instructions
- Prepare the Chile Marinade:
- Toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant.
- Remove stems and seeds, then soak chiles in warm water for 15 minutes until softened.
- In a blender, combine softened chiles, garlic, vinegar, orange juice, lime juice, olive oil, honey, cumin, smoked paprika, oregano, salt, and pepper. Blend until smooth.
- Marinate the Chicken:
- Place chicken thighs in a large bowl or resealable plastic bag.
- Pour the marinade over the chicken, ensuring full coverage.
- Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
- Grill the Chicken:
- Preheat grill to medium-high heat.
- Remove chicken from marinade, allowing excess to drip off.
- Grill for 5-7 minutes per side until cooked through and slightly charred.
- Transfer to a cutting board, rest for a few minutes, then slice.
- Assemble the Tacos:
- Warm tortillas on the grill or in a dry skillet until pliable.
- Layer sliced chicken onto each tortilla.
- Top with red onion, cilantro, avocado, radishes, and crumbled queso fresco.
- Serve with lime wedges.
Notes
- Milder Flavor: Use only ancho chiles for a sweeter, less spicy marinade.
- Extra Smoky: Add a teaspoon of chipotle in adobo sauce.
- Protein Variations: Substitute chicken with shrimp, steak, or portobello mushrooms.
- Alternative Toppings: Try pickled red onions, cotija cheese, or a drizzle of crema.
- Prep Time: 20 minutes
- marinate time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: mexican inspired
Keywords: chicken tacos, grilled chicken, chile marinade, spicy tacos, Mexican food