Pollo Asado Grilled Tacos
Pollo Asado Grilled Tacos with chopped onions and cilantro. A super tasty weeknight dinner inspired meal made with chicken thighs deeply infused with a smoky, citrusy and spicy red marinade that get's barbecued and lightly charred then stuffed inside corn tortillas for a fun Mexican-inspired dinner. Once the chicken has been marinated long enough, they come together in minutes for a low effort meal that's big on flavor.
Prep Time1 hour hr
Cook Time15 minutes mins
Course: Weeknight Dinners
Keyword: chicken wings, easy, pollo asado, tacos, weeknight dinner
Servings: 4 people
- 8 chicken thighs
- 6 cloves of garlic
- 1/2 large white onion
- 1 orange
- 1 limes
- 3.5 oz achiote paste
- 4 guajillo chiles
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cube chicken bouillon
to serve
- corn tortillas
- fresh cilantro chopped
- white onion diced
- lime wedges
Bring a pot of water to a boil to re-hydrate the guajillo chiles. Once boiling, remove from the heat and add the chiles. Let soak for 8 minutes to soften. Remove the stems and some of the seeds as desired.
To prepare the chicken: to a blender add the achiote paste, onion, garlic cloves, juice from the orange and lime, spices, salt and pepper, chicken bouillon cube, the softened chiles and about 1/3 cup of the boiling liquid. Blend until smooth.
Place the chicken in a large dish, (glass or ceramic preferred) cover with the marinade and refrigerate at least 1 hour or up to overnight.
Preheat the grill to 350 degrees F. Clean and grease the grill well.
Place chicken skin side down and cook for 5 minutes. Flip and cook an additional 6-8 minutes until the internal temperature reaches 165 degrees F.
Remove from the grill and let rest 10 minutes. The chicken should pull apart easily, use your hands to shred the chicken or chop it into smaller pieces.
Serve piled inside warmed corn tortillas with the chopped onion, cilantro and a squeeze of lime. Enjoy!