Description

Charred Chile–Marinated Grilled Chicken Tacos feature tender chicken thighs soaked in a smoky, spicy charred chile marinade, grilled to perfection, and served with fresh, vibrant toppings on warm corn tortillas. This recipe delivers bold flavors, is easy to prepare, versatile for any occasion, and allows customizable spice levels for a satisfying taco night.

Ingredients

Scale

For the Chicken and Marinade

1.5 lbs chicken thighs, boneless and skinless
3–4 dried chiles (such as guajillo or ancho), charred and soaked
3 cloves garlic
1/2 medium onion, roughly chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste

For Assembling and Serving

8 corn tortillas
Fresh cilantro, chopped
Diced white onion
Lime wedges
Optional: avocado slices or guacamole
Optional: thinly sliced radishes
Optional: crema or chipotle mayo

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Instructions

Prepare the Chile Marinade: Sauté dried chiles gently until fragrant and lightly toasted, then soak them in warm water to soften. Blend the softened chiles with garlic, onion, lime juice, olive oil, cumin, smoked paprika, salt, and pepper until smooth to create a rich, smoky marinade.
Marinate the Chicken: Coat the chicken thighs thoroughly with the chile marinade, ensuring each piece is well covered. Refrigerate and let the chicken marinate for at least 1 hour, preferably overnight, to fully absorb the flavors.
Preheat the Grill: Heat your grill to medium-high, making sure the grates are clean and oiled to prevent sticking. A properly heated grill will give the chicken beautiful char marks and enhanced flavor.
Grill the Chicken: Place the marinated chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Ensure the chicken is charred on the outside but still juicy inside.
Warm the Tortillas: While the chicken rests, warm the corn tortillas on the grill for 30 seconds to 1 minute per side until pliable and slightly toasted.
Assemble the Tacos: Slice the grilled chicken and place it onto the warm tortillas. Top with fresh cilantro, diced onions, a squeeze of lime, and any additional toppings you prefer, such as avocado slices or crema.

Notes

Toast chiles gently to avoid bitterness from burning.
Marinate chicken overnight for deeper flavor and tenderness.
Remove chile seeds to control and reduce spice level if desired.
Allow grilled chicken to rest 5 minutes to retain juices.
Use food thermometer to ensure chicken is cooked safely and perfectly.
Warm tortillas properly to enhance texture and flexibility.

Nutrition

Serving Size: 2 tacos
Calories: 350
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg