Spicy Grilled Chicken (Printable Version)
# What You'll Need:
01 -
1 lb chicken thighs, boneless and without skin
02 -
2 ancho chiles, dried
03 -
2 guajillo chiles, dried
04 -
1 medium onion, diced
05 -
3 cloves garlic, crushed
06 -
1 tablespoon olive oil
07 -
1 tablespoon juice from lime
08 -
1 teaspoon cumin
09 -
1 teaspoon paprika with smoky flavor
10 -
1 teaspoon oregano
11 -
½ teaspoon powder from chilies
12 -
1 teaspoon salt
13 -
Black pepper, freshly ground, as needed
14 -
8 corn tortillas, small size
15 -
Chopped fresh cilantro for topping
16 -
1 avocado cut into slices (if you want)
17 -
Pico de gallo or salsa (if you want)
18 -
Lime cut into wedges for serving
# Steps to Follow:
01 -
Put dried guajillo and ancho chiles in a hot skillet. Cook them about 2 minutes till they smell good. Take out the stems and seeds. Soak them in hot water about 15 minutes to get soft. Mix the soft chiles with diced onion, crushed garlic, olive oil, lime juice, cumin, smoky paprika, oregano, chili powder, salt, and some black pepper in a blender. Blend till smooth. Add a bit of water if it's too thick.
02 -
Grab a bowl or bag that seals. Put chicken thighs in. Pour the sauce all over the chicken so it's totally covered. Stick it in the fridge for 1-3 hours.
03 -
Turn your grill to medium-high. Rub a little bit of oil on the grates so nothing sticks.
04 -
Take chicken out of the sauce. Put it on the hot grill. Let it cook about 5-7 minutes on each side. It's done when it hits 165°F inside and looks a bit charred outside. Let it sit for 5 minutes before you cut it.
05 -
Throw corn tortillas on the grill for just 30 seconds each side. They should get warm and show a little char.
06 -
Cut the chicken into thin pieces. Put some on each warm tortilla. Add whatever toppings you like - maybe some salsa, avocado chunks, cilantro sprinkles, and a squeeze of lime. Eat them right away!