Charred Chile–Marinated Grilled Chicken Tacos
To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.
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Recipe Summary
Ingredients
Directions
Suggested Pairing
Crisp lager beer: Stone Brewing Buenaveza Salt & Lime Lager
Note
To cook the chicken in the oven, follow recipe through step 5. Preheat oven to 375°F. Place chicken, skin side up, on an aluminum foil–lined baking sheet. Roast in preheated oven until a thermometer inserted in thickest portion registers 165°F, 25 to 35 minutes. Flip thighs, and swipe through juices and marinade on pan to give top of thighs a glossy appearance. Proceed with step 7.