We marinate chicken in a bold adobo base, hit it with achiote seasoning for that deep color and earthy punch, then cook it over a Meat Church charcoal fire for real smoke and char. The payoff is juicy, tender chicken with crispy edges and serious flavor. We pile it into fresh, warm tortillas and finish it with a homemade creamy salsa verde, tangy pickled red onions, and a sprinkle of cotija cheese to bring it all together.
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Ingredients
- 3l bs chicken thighs
- Achiote seasoning to taste (sub Meat Church Hail Mary)
- Tortillas
- Pickled red onions
- Salsa verde
- Cotija cheese
•2 Dried ancho chilies
•3T Chipotles in adobo
•3T Minced garlic
•1 T Dried Mexican oregano
•1/2 t Cumin
•1/2 t Ground clove
•2.5 T Meat Church Blanco
•1/4 Cup Apple cider vinegar
•1 Cup Orange juice
Make the Marinade
Steep the Anchos in boiling water for a few minutes until they are soft. Remove the stems and add to a blender with enough of the water so that they can blend into a smooth paste.
Add all of the marinade ingredients including the Ancho paste to a food safe container and whisk until combined. Add in the chicken and mix together so that all parts of the thighs are fully submerged and coated in marinade. Cover and place in the fridge overnight.
Grilling
Light your charcoal, we used Meat Church Lump Charcoal and let it get hot. Remove your chicken from the marinade and season evenly with an Achiote or Meat Church Hail Mary seasoning.
Throw the chicken on the grill and cook until you reach your desired level of char on each side and an internal temp of 165°.
Serving
Slice the cooked thighs into strips and set aside.
Toast your tortillas on a cast iron skillet or over the fire.
Build your taco starting with the tortilla, next the chicken, salsa verde, cotija cheese, and pickled red onion. Serve and enjoy!
