Charred Chile Grilled Chicken (Print Version)
# Ingredients:
01 -
1 lb boneless, skinless chicken thighs
02 -
2 dried ancho chiles
03 -
2 dried guajillo chiles
04 -
1 medium onion, chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
1 tablespoon lime juice
08 -
1 teaspoon cumin
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon oregano
11 -
½ teaspoon chili powder
12 -
1 teaspoon salt
13 -
Freshly ground black pepper, to taste
14 -
8 small corn tortillas
15 -
Fresh cilantro, chopped (for garnish)
16 -
1 avocado, sliced (optional)
17 -
Salsa or pico de gallo (optional)
18 -
Lime wedges (for serving)
# Instructions:
01 -
Toast the dried ancho and guajillo chiles in a skillet over medium heat for 1-2 minutes until fragrant. Remove seeds and stems. Soak the chiles in hot water for 15 minutes to soften. Blend softened chiles with chopped onion, garlic, olive oil, lime juice, cumin, smoked paprika, oregano, chili powder, salt, and black pepper until smooth. Add water as needed to achieve desired consistency.
02 -
Place chicken thighs in a bowl or resealable bag. Pour marinade over chicken, ensuring full coverage. Refrigerate for 1-3 hours.
03 -
Preheat the grill to medium-high heat and brush the grill grates with a little oil to prevent sticking.
04 -
Remove chicken from marinade and place on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is slightly charred. Let rest for 5 minutes before slicing.
05 -
Briefly heat corn tortillas on the grill for 30 seconds on each side, until warmed and slightly charred.
06 -
Slice the grilled chicken into thin strips. Place a few slices on each tortilla. Top with desired toppings such as salsa, avocado, cilantro, and lime juice. Serve immediately.