Description
These Chile–Marinated Grilled Chicken Tacos feature tender chicken thighs infused with a smoky, tangy marinade made from dried guajillo or ancho chiles, citrus juices, and spices. Grilled to perfection and served on warm tortillas with fresh cilantro, diced onion, and optional toppings, they offer an authentic Mexican-inspired street taco experience perfect for a flavorful weeknight meal or taco night gathering.
Ingredients
Scale
For the Marinade:
- 3 dried guajillo or ancho chiles (stemmed and seeded)
- 2 cloves garlic
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
For the Tacos:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- Corn or flour tortillas (for serving)
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Lime wedges
- Sliced avocado or your favorite taco toppings (optional)
Instructions
- Toast and soak chiles: In a dry skillet over medium heat, toast the dried chiles for 30 seconds per side until fragrant, taking care not to burn them. Transfer to a bowl and cover with warm water. Let soak for 10 minutes to soften, then drain.
- Prepare marinade: Combine the softened chiles, garlic, orange juice, lime juice, olive oil, apple cider vinegar, ground cumin, dried oregano, smoked paprika, and salt in a blender or food processor. Blend until smooth to create a flavorful marinade.
- Marinate chicken: Place the chicken thighs or breasts in a zip-top bag or shallow dish. Pour the chile marinade over the chicken, ensuring it is well coated. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
- Grill chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 5 to 6 minutes per side until fully cooked through and nicely charred on the outside. Once done, let the chicken rest for 5 minutes before slicing or chopping into bite-sized pieces.
- Assemble tacos: Warm the corn or flour tortillas. Fill each tortilla with the grilled chicken, then top with diced white onion, chopped fresh cilantro, and any optional toppings such as sliced avocado or salsa. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- Dried chiles can be substituted with 2 tablespoons of chili paste if preferred for convenience.
- If you don’t have access to a grill, the chicken can be cooked in a cast iron skillet on the stovetop.
- Use corn tortillas to keep the recipe gluten-free.
- Marinating the chicken overnight intensifies the flavor dramatically.
- For added smoky flavor, consider adding a small pinch of chipotle powder to the marinade.
- Prep Time: 15 minutes (plus at least 2 hours or overnight marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
