A flavorful marinade made in a blender with dried ancho chiles, guajillo chiles, ginger, and black pepper is an easy way to add flavor to boneless, skinless chicken thighs or tenders. Once the marinade is ready, coat the chicken and let it sit for up to 24 hours. Then grill it, chop it into bite-sized pieces, and stuff it into tacos topped with guacamole or salsa for a Cinco de Mayo celebration.
- 1Place the chiles in a large bowl, add enough water to cover, and let them soak until softened, about 30 minutes. Drain and discard the soaking water. Wipe out the bowl and set it aside.
- 2Place the drained chiles in a blender. Add the measured water, ginger, measured salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute. (The mixture will be thick—don’t add extra water.)
- 3Place the chicken in the reserved large bowl, add the chile purée, and, using your hands, rub it into the chicken until evenly coated. At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.
- 4When ready to cook, heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Brush the grates with the vegetable oil, place the chicken on the grill, and season with salt. Cook for 8 to 10 minutes, flip, season with salt, and continue to grill until cooked through, about 8 to 10 minutes more.
- 5Transfer to a cutting board and let sit until cool enough to handle, about 5 minutes. Chop into bite-sized pieces and serve with the tortillas and your choice of garnishes.