Ingredients
– 2 lbs boneless, skinless chicken thighs
– 4-5 dried chiles (such as guajillo or ancho)
– 3 cloves garlic, minced
– 1/2 cup orange juice
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Corn or flour tortillas (for serving)
– Fresh cilantro, chopped (for topping)
– Diced onions (for topping)
– Avocado slices (for topping)
– Lime wedges (for serving)
Instructions
Making Charred Chile–Marinated Grilled Chicken Tacos involves a straightforward process. Follow these easy steps:
1. Prepare the Marinade: Toast the dried chiles in a dry skillet over medium heat for about 2 minutes until fragrant.
2. Soak Chiles: Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
3. Blend the Marinade: Drain the chiles and place them in a blender. Add garlic, orange juice, lime juice, olive oil, cumin, paprika, salt, and pepper. Blend until smooth.
4. Marinate Chicken: Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring it’s fully coated. Marinate for at least 30 minutes.
5. Preheat Grill: Preheat your grill or grill pan over medium-high heat.
6. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill for 5-7 minutes per side or until the internal temperature reaches 165°F (75°C).
7. Rest Chicken: Once cooked, transfer the chicken to a plate and let it rest for a few minutes.
8. Slice Chicken: Slice the grilled chicken into strips for easy serving.
9. Warm Tortillas: While the chicken is resting, warm the tortillas on the grill for about 30 seconds per side until pliable.
10. Assemble Tacos: Fill each tortilla with sliced chicken, then top with fresh cilantro, onions, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
Nutrition
- Serving Size: 6 tacos
- Calories: 320 kcal
- Fat: 14g
- Protein: 26g