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Grilled Chicken Tacos & Tempranillo

Elevate your taco night with our Grilled Chicken Tacos, a perfect match for the bold character of Tempranillo wine. Marinated in smoky spices and lime, the grilled chicken, topped with salsa and creamy Avocado Crema, creates a flavorful delight. Paired with Tempranillo, this combination promises a savory experience. Cheers to the perfect union of bold cuisine and fine wine!


For the Marinade:

1.5 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime

For the Avocado Crema:

1 ripe avocado
1/2 cup sour cream
1 tablespoon lime juice
Salt and pepper to taste

For Assembly:

Corn tortillas
Salsa (store-bought or homemade)
Chopped fresh cilantro
Diced onions
Lime wedges


In a bowl, combine olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice to create the marinade. Coat the chicken thighs in the marinade and let them marinate for at least 30 minutes (or longer if possible).
Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 5-7 minutes per side or until fully cooked.
While the chicken is grilling, prepare the Avocado Crema. In a blender, combine ripe avocado, sour cream, lime juice, salt, and pepper. Blend until smooth.
Warm the corn tortillas on the grill or in a dry skillet.
Assemble the tacos by placing a grilled chicken thigh on each tortilla. Top with salsa, a drizzle of Avocado Crema, chopped cilantro, and diced red onions.
Serve the tacos with lime wedges on the side.