One summer evening, I recall the sizzle of chicken hitting the grill as I stood outside, the aroma of smoky goodness wafting through the air, filling me with nostalgia for family cookouts. As I prepared my grilled chicken tacos, I felt connected to my roots, reminiscing about gatherings where laughter mingled with the clinking of glasses and cheerful conversations. The vibrant colors of the toppings, the warmth of the tortillas, and the spice of the marinade brought everything together, creating a beautiful tapestry of flavors. Today, I want to share this delightful recipe for charred chile-marinated grilled chicken tacos with you, so you can also create those special moments in your kitchen.
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: Spend less time fussing in the kitchen and more time enjoying with friends and family.
- Family-favorite appeal: These tacos pack a punch of flavor that everyone will love, making them perfect for any gathering.
- Comforting and satisfying: Each bite takes you on a flavor adventure, rich with spices and a hint of smokiness.
- Budget-friendly: With simple ingredients that won’t break the bank, these grilled chicken tacos are an excellent choice for weeknight dinners or larger cookouts.
Ingredients
To create these flavorful grilled chicken tacos, you’ll need:
- Garlic cloves
- Dried guajillo chiles
- Dried chiles de árbol
- Whole allspice
- Onions
- Cinnamon stick
- Kosher salt
- Black pepper
- Bone-in, skin-on chicken thighs
- Homemade corn tortillas
- Tomatillo salsa cruda
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into making these delectable tacos! It all begins with the marinade:
- Heat a large cast-iron skillet: Set it over medium-high heat, adding unpeeled garlic and dried chiles. Cook them until the chiles blacken and the garlic chars in spots; this usually takes about 1 to 3 minutes for the chiles and 5 to 7 minutes for the garlic. Trust me, the aroma is incredible!
- Blend the goodness: Once cooked, remove the stems from the chiles (don’t worry about the seeds) and add them to your blender with the garlic. Don’t forget to include the allspice, which adds so much depth. Pulse until roughly chopped, and then pour in half a cup of water; blend until smooth.
- Prep your chicken: Place your bone-in, skin-on chicken thighs in a large bowl. Pour the marinade over the chicken, ensuring it’s evenly coated. Cover and let it marinate in the fridge for at least one hour—longer if you can manage, but not overnight.
- Grill time: When you’re ready, fire up that charcoal grill! Once your chicken is at room temperature, transfer it onto prepped grates and grill until it reaches that perfectly charred look, flipping as needed. You’ll want an internal temperature of 165°F.
- Finalize your tacos: Allow the chicken to rest before chopping it into bite-sized pieces. Warm your tortillas on the grill for that perfect soft touch. Assemble by topping the tortillas with your flavorful chicken and a dollop of fresh tomatillo salsa cruda.
Pro Tips for Making This Recipe
- For an extra kick, don’t hesitate to add more dried chiles if you like heat!
- Use a grill thermometer to monitor your chicken’s temperature accurately; it makes all the difference in flavor and juiciness!
- Be cautious about marinating too long. One of the common mistakes is letting the chicken sit overnight, as it can turn bitter due to the charred ingredients.
How to Serve
These grilled chicken tacos pair wonderfully with a vibrant corn salad or a refreshing cucumber and tomato salad. For the beverage lovers, consider serving them alongside a crisp margarita or a light cerveza that will perfectly complement the spicy flavors!
Want to impress your guests? Garnish with freshly chopped cilantro and a wedge of lime for that zesty touch. These tacos are ideal for cookouts, family gatherings, or casual dinner dates—you’ll receive rave reviews!
Make Ahead and Storage
If you find yourself with leftovers, good for you! Leftover chicken tacos can be stored in an airtight container in the fridge and will last for up to three days. If you want to freeze any, just wrap the chicken tightly and enjoy it within three months. For reheating, a quick blast in a hot skillet will revitalize those flavors!
One of my secrets? These tacos taste even better the next day as the flavors continue to develop.
FAQ
- Can I make this gluten-free? Absolutely! Just ensure your corn tortillas are certified gluten-free, and you’re good to go.
- What if I don’t have dried guajillo chiles? You can substitute with other dried chiles such as ancho or pasilla for a different but equally delicious flavor profile.
- Can I use an air fryer or slow cooker instead? Yes! For an air fryer, cook at 380°F for about 25 minutes. If you prefer the slow cooker, cook on low for 6 hours or until tender; then finish on the grill for that smoky touch.
I hope this dish brings as much joy to your table as it does to mine. There’s something special about gathering around great food and sharing stories. Let me know how your grilled chicken tacos turn out—I’d love to hear from you!
Charred Chile–Marinated Grilled Chicken Tacos
Equipment
- Cast Iron Skillet
- Grill
- Blender
- Baking sheet
Ingredients
Marinade
- 6 cloves garlic medium, unpeeled
- 5 chiles dried guajillo medium-size (about 1 1/4 ounces)
- 3 chiles dried chiles de árbol medium-size
- 4 whole allspice
- 2 onions white or yellow small (about 1 pound), cut into wedges
- 1 stick cinnamon 1-inch
- 1.5 tbsp kosher salt
- 0.25 tsp black pepper
- 0.5 cup water
Additional Ingredients
- 6 thighs bone-in, skin-on chicken (about 1 pound, 12 ounces), trimmed
- 2 tsp kosher salt
- 12 tortillas Homemade Corn (4 1/2-inch, see Note)
- Tomatillo Salsa Cruda
Instructions
- Heat a cast-iron skillet over medium-high. Add garlic and chiles; cook until chiles are blackened and garlic is charred, about 1-3 minutes for chiles and 5-7 minutes for garlic. Remove and discard stems from chiles, placing them in a blender with allspice.
- Return skillet to heat and arrange onions cut-side down; cook until blackened, about 15-20 minutes. Transfer to blender, peel garlic, and add to blender with cinnamon, salt, and pepper. Pulse until chopped.
- Add water to the blender and process until smooth. Let marinade cool to room temperature for about 15 minutes.
- Place chicken in a bowl and pour the marinade over it. Marinate in the fridge for at least 1 hour and up to 5 hours.
- Remove chicken from marinade, discarding excess marinade. Place chicken on a baking sheet lined with foil and sprinkle with salt. Let sit at room temperature.
- Prepare the grill, placing chicken skin-side down on oiled grates over coals. Grill uncovered for about 6 minutes, then move to indirect heat and grill covered until the internal temperature reaches 165°F, about 18-24 minutes.
- Let chicken cool, debone, and chop into 1/2-inch pieces. Top tortillas with chicken and serve with salsa.