Chicken Al Carbón Recipe

Prepare the marinade

In a large bowl, whisk together lime juice, olive oil, minced garlic, smoked paprika, cumin, oregano, black pepper, kosher salt and minced chipotle (if using) until combined.

Marinate the chicken

Trim excess fat from the thighs if desired. Add the 8 chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor penetration.

Bring to room temperature

About 30 minutes before grilling, remove the chicken from the fridge so it comes closer to room temperature. Reserve marinade for basting if desired, or discard any used marinade that contacted raw chicken.

Preheat grill

Preheat a charcoal or gas grill to medium-high (about 425–475°F / 220–245°C). If using charcoal, allow coals to develop a light white ash for a strong al carbón flavor. Oil the grates lightly.

Prepare vegetables for charring

Peel outer skin from onions and cut into 1/2-inch slices or wedges wide enough to keep together on the grill. Toss onion slices with 1 tablespoon olive oil and a pinch of salt. Toss tomatoes and peppers with remaining olive oil.

Grill the chicken

Place chicken thighs skin-side down over direct heat. Grill 6–8 minutes until well charred, then flip and continue grilling 6–8 minutes more, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. If thighs begin to char too quickly, move to indirect heat to finish cooking. Optionally baste with reserved marinade once or twice during grilling (discard any remaining marinade afterwards).

Char the onion, tomatoes, and peppers

While the chicken finishes, place onion slices, tomatoes, and peppers on the grill. Char until blistered and blackened in spots, turning occasionally, about 6–10 minutes total depending on size. Remove and let cool slightly.

Make salsa roja

Once charred and cool enough to handle, roughly chop tomatoes, peppers and half of the grilled onion. In a blender or food processor combine the chopped charred vegetables, garlic cloves, 1 tablespoon vinegar, chopped cilantro, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse or blend to a coarse salsa (not completely smooth). Taste and adjust seasoning and vinegar for balance. Reserve remaining grilled onion slices for topping or chop into rings.

Shred the chicken

When chicken is cooked through, transfer to a cutting board and let rest 5 minutes. Remove skin if desired. Use two forks to shred meat into bite-sized pieces, discarding bones. Toss shredded chicken with any pan juices for moisture and extra flavor.

Warm tortillas

Brush both sides of each corn tortilla lightly with vegetable oil. Heat a clean cast-iron skillet or griddle over medium-high heat. Warm tortillas 30–45 seconds per side until pliable and slightly charred in spots, stacking them and keeping covered with a clean towel to retain steam.

Assemble tacos

Place a warm tortilla on a plate, add 1.5–2 ounces (about 2–3 tbs) shredded chicken, a spoonful of salsa roja, a few slivers of grilled onion, a sprinkle of crumbled queso fresco, and a few cilantro leaves. Add pickled red onions if using. Serve with lime wedges on the side for squeezing.

Serve

Serve tacos immediately while hot. Leftover chicken and salsa keep refrigerated for up to 3 days.