Description
Smoky, earthy ancho chili chicken that’s perfect for tacos, bowls, or meal prep. A recipe packed with bold flavor and easy steps.
Ingredients
4 boneless, skinless chicken thighs
3 dried ancho chilies (stems and seeds removed)
3 cloves garlic
1 tablespoon olive oil
1 tablespoon apple cider vinegar
Juice of 1 lime
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup warm water
Instructions
1. Soak ancho chilies in warm water for 10–15 minutes.
2. Blend soaked chilies with garlic, oil, vinegar, lime, cumin, paprika, salt, and pepper.
3. Marinate chicken in the blend for at least 1 hour (or overnight).
4. Cook in a skillet over medium-high heat, 5–6 minutes per side.
5. Slice and serve with rice, in tacos, or as a bowl base.
Notes
This recipe also works beautifully with tofu or jackfruit as a plant-based option.
Save extra marinade to drizzle before serving or use as a taco base sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 270
- Sugar: 1g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 65mg
Keywords: ancho chili, chicken, smoky, dinner, marinade, gluten-free