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Charred Chile–Marinated Grilled Chicken Tacos

Charred Chile–Marinated Grilled Chicken Tacos
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If you’re craving a vibrant and flavorful meal, these Charred Chile–Marinated Grilled Chicken Tacos are the answer! Infused with smoky spices from charred chilies and garlic, each bite is a burst of deliciousness that will satisfy both family and friends. Perfect for a quick weeknight dinner or a fun gathering, this recipe allows for easy customization to cater to every palate. Serve these tacos with homemade corn tortillas and fresh tomatillo salsa for an authentic Mexican experience right in your kitchen.

Ingredients

Scale
  • 6 medium garlic cloves, unpeeled
  • 5 medium-size dried guajillo chiles (about 1 1/4 ounces)
  • 3 medium-size dried chiles de árbol
  • 4 whole allspice
  • 2 small white or yellow onions (about 1 pound), cut into 1-inch wedges with root ends left intact
  • 1 (1-inch) cinnamon stick
  • 1.5 tablespoons kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 cup water
  • 6 bone-in, skin-on chicken thighs (about 1 pound, 12 ounces), trimmed
  • 12 (4 1/2-inch) Homemade Corn Tortillas
  • Tomatillo Salsa Cruda

Instructions

  1. In a cast-iron skillet over medium-high heat, char the garlic and dried chiles until blackened. Transfer to a blender.
  2. Toast allspice in the skillet until fragrant, then add to the blender.
  3. Char onion wedges in the skillet until blackened, then add to the blender with peeled garlic, cinnamon stick, salt, and pepper.
  4. Blend ingredients until smooth, adding water if needed; let cool.
  5. Marinate chicken thighs in the cooled mixture for 1 to 5 hours in the fridge.
  6. Grill chicken over direct heat until fully cooked (165°F internal temperature), then chop into bite-sized pieces.
  7. Serve in warm corn tortillas topped with tomatillo salsa.

Nutrition

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