Chile Chicken Grillmaster (Printable Version)
Fiery, zesty chicken wraps topped with garden-fresh garnishes.
# What You'll Need:
01 -
1 lb chicken thighs without bones or skin
02 -
2 ancho chiles, dried
03 -
2 guajillo chiles, dried
04 -
1 medium onion, diced
05 -
3 garlic cloves, finely chopped
06 -
1 tablespoon olive oil
07 -
1 tablespoon juice from lime
08 -
1 teaspoon cumin
09 -
1 teaspoon paprika with smoke flavor
10 -
1 teaspoon oregano
11 -
½ teaspoon powder from chili
12 -
1 teaspoon salt
13 -
Black pepper, ground fresh, as you like
14 -
8 corn tortillas, small size
15 -
Chopped fresh cilantro for topping
16 -
1 avocado cut in slices (if you want)
17 -
Salsa or fresh pico de gallo (if you want)
18 -
Lime cut into wedges for serving
# Step-by-Step Guide:
01 -
Heat up the dried chiles in a dry pan over medium flame for about a minute till they smell good. Cut off stems and dump out seeds. Soak them in hot water for 15 minutes to get soft. Throw softened chiles in a blender with diced onion, chopped garlic, olive oil, lime juice, cumin, smoky paprika, oregano, chili powder, salt, and pepper. Blend till smooth. Add some water if it's too thick.
02 -
Put your chicken in a bowl or zip bag. Cover it with your chile mix. Make sure it's all coated. Stick it in the fridge for 1-3 hours.
03 -
Turn your grill to medium-high and put a bit of oil on the grates so stuff won't stick.
04 -
Take chicken out of the sauce and throw it on the grill. Let it cook about 5-7 minutes each side until it hits 165°F inside and gets some nice char marks. Let it rest for 5 minutes, then cut it up.
05 -
Toss corn tortillas on the grill for just 30 seconds per side, till they're warm and have some grill marks.
06 -
Cut the grilled chicken into thin strips. Put some on each warm tortilla. Add whatever toppings you like - maybe some salsa, avocado bits, cilantro, and a squeeze of lime. Eat right away while hot.