Description
These Chile-Marinated Grilled Chicken Tacos feature tender chicken thighs soaked in a smoky, tangy chile marinade made from dried guajillo and ancho chiles, garlic, and spices. Grilled to perfection and served on warm corn tortillas with fresh cilantro, diced onion, and lime wedges, these tacos offer a flavorful and authentic Mexican experience perfect for any taco night.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 garlic cloves
- 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
- 12 small corn tortillas
- Chopped cilantro
- Diced white onion
- Lime wedges for serving
Instructions
- Toast and Soften Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1–2 minutes until fragrant. Transfer to a bowl, cover with hot water, and let soak for 10 minutes until softened. Drain the chiles.
- Make Marinade: In a blender, combine softened chiles, garlic, chopped onion, apple cider vinegar, lime juice, olive oil, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth to create a rich marinade.
- Marinate Chicken: Pour the chile marinade over the chicken thighs in a large bowl or resealable bag. Toss to coat the chicken evenly. Cover or seal and refrigerate for at least 2 hours, preferably overnight, to develop deep flavor.
- Preheat Grill: Preheat a grill or grill pan over medium-high heat to prepare for cooking the marinated chicken.
- Grill Chicken: Place the marinated chicken thighs on the hot grill and cook for 5–6 minutes per side or until fully cooked through with a slight charred exterior. Remove from grill and let rest for 5 minutes to retain juices.
- Slice Chicken: After resting, slice the grilled chicken thighs into strips suitable for taco filling.
- Prepare Tortillas: Warm the corn tortillas on the grill or in a dry skillet until pliable and slightly toasted.
- Assemble Tacos: Fill each warm tortilla with sliced grilled chicken, then top with chopped cilantro, diced white onion, and a squeeze of fresh lime juice.
- Serve: Serve the tacos immediately while warm with additional lime wedges on the side.
Notes
- Add crumbled queso fresco or avocado slices for extra richness and creaminess.
- You can substitute chicken breasts if preferred, but chicken thighs stay juicier and more flavorful on the grill.
- The chile marinade also works well with pork or firm tofu as alternative protein options.
