Grilled chicken marinated in a smoky, spicy chile sauce, served in soft tacos with fresh toppings for a bold, flavorful meal.

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In a bowl, whisk together olive oil, apple cider vinegar, garlic, ancho chile powder, chipotle powder, smoked paprika, cumin, cinnamon, cloves, honey, salt, and pepper until well combined.
Place chicken breasts in a resealable plastic bag or shallow dish and pour marinade over the chicken. Seal the bag or cover and refrigerate for at least 30 minutes, preferably 2 hours, to allow the flavors to meld.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard any excess marinade.
Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove chicken from the grill and let rest for 5 minutes before slicing into thin strips.
Warm tortillas on the grill or in a dry skillet for about 1 minute per side.
Assemble tacos by placing sliced chicken on each tortilla. Top with diced onion, cilantro, a squeeze of lime, and optional toppings like crumbled queso fresco and sour cream or crema.
Serve immediately and enjoy!

For an extra smoky flavor, add grilled vegetables like peppers or onions to the tacos.
If you prefer a milder flavor, reduce or omit the chipotle chile powder.
To make it gluten-free, use corn tortillas instead of flour tortillas.
Marinate the chicken overnight for even more intense flavor.
Pair these tacos with a refreshing margarita or iced tea for a perfect meal.