Recipes
Charred Chile Marinated Grilled Chicken Tacos
- Chicken
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.
Ingredients
- 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 ½ tablespoons kosher salt
- ¼ teaspoon black pepper
- ½ cup water
- 6 bone-in, skin-on chicken thighs (about 1 pound, 12 ounces), trimmed
- 2 teaspoons kosher salt
- 12 (4 1/2-inch) Homemade Corn Tortillas
- Tomatillo Salsa Cruda
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