Description
Smoky, charred grilled chicken marinated in ancho and guajillo chiles, served in warm corn tortillas with bright onion, cilantro, avocado, and lime. Juicy, flavorful, and perfect for casual gatherings or weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, trimmed
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 12 corn tortillas, warmed
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, sliced
- Lime wedges for serving
Instructions
- Preheat: Preheat a grill to medium-high heat or heat a heavy grill pan over medium-high heat.
- Soak Chiles: Remove stems and seeds from the ancho and guajillo chiles, then soak them in hot water for 15 minutes until softened. Drain.
- Make Marinade: In a blender or food processor, combine the soaked chiles, garlic, olive oil, lime juice, ground cumin, dried oregano, and salt. Blend until smooth into a thick marinade. Add a tablespoon of water if needed to help blend.
- Marinate Chicken: Place the chicken thighs in a mixing bowl, pour the chile marinade over them, and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Grill Chicken: Remove chicken from the marinade, shaking off excess. Lightly oil the grill grates. Grill the chicken 5 to 6 minutes per side until charred in spots and the internal temperature reaches 165°F. Let rest 5 minutes off the heat.
- Slice and Warm Tortillas: Slice the grilled chicken against the grain into strips. Meanwhile warm the corn tortillas on the grill for about 20 to 30 seconds per side until pliable and lightly charred.
- Assemble Tacos: Fill each warm tortilla with sliced chicken, top with thinly sliced red onion, chopped cilantro, avocado slices, and a squeeze of lime. Serve immediately.
Notes
- For deeper flavor marinate the chicken overnight.
- Bone-in thighs can be used for extra juiciness, just increase grilling time slightly.
- Keep warmed tortillas wrapped in a clean towel to stay soft and pliable.
- Adjust the number of chiles to control heat level.
Nutrition
- Serving Size: 1 serving (about 2 tacos)
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: grilled chicken tacos, chile-marinated chicken, ancho chiles, guajillo chiles, summer grilling, taco recipe, corn tortillas