Description
Delicious marinated chicken thighs cooked to perfection and served in warm tortillas with fresh toppings.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 3 dried guajillo chiles, stemmed and seeded
- 2 canned chipotle peppers in adobo sauce
- 3 garlic cloves
- 1/2 cup pineapple juice
- 1/2 cup chopped fresh pineapple
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- Corn tortillas, for serving
- Red onion, for topping
- Cilantro, for topping
- Lime wedges, for serving
- Extra pineapple, for topping
Instructions
- Soak those guajillo chiles in hot water for about 10 minutes to soften them.
- Toss the chipotle peppers, garlic, pineapple juice, chopped pineapple, vinegar, oregano, cumin, cinnamon, brown sugar, salt, and olive oil into a blender. Drain the guajillo chiles and add them in. Blend until smooth-ish.
- Pour the marinade over chicken thighs in a bowl or zip-top bag. Cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat your grill, grill pan, or a cast iron skillet over medium-high heat.
- Cook the chicken about 5–6 minutes per side until charred.
- Let the chicken rest for a few minutes before slicing thinly.
- Warm the tortillas in a dry pan or microwave.
- Pile on sliced chicken, pineapple, red onion, cilantro, and a squeeze of lime.
Notes
- You can substitute chili powder for guajillo chiles if needed.
- Using canned pineapple juice is a great shortcut.
- For easy tacos, prepare all toppings and have them ready before cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg