Ingredients
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8 chicken thighs (sub breast meat)
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26 oz canned pickled jalapeño peppers (La Costeña)
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1 stick unsalted butter
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8 oz Cholula hot sauce
Taco Ingredients
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8 tortillas
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Shredded cheddar cheese
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Pico de gallo
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Guacamole
Tools
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Silicone brush
Prepare & Marinate the Chicken
Trim any excess fat away from the chicken. Place the chicken and the entire contents of the can of La Costeña pickled jalapeños in a food safe container, vacuum sealed or zip lock bag.
Marinate for about 4 hours. Adjust the time to your desired level of spiciness from 4 - 24 hours (24 hours will be too spicy for most children).
Prepare Your Grill
Prepare your grill for medium to high heat direct grilling. In this video we used a Traeger Ranger with Meat Church pecan and cherry pellets, but you can use any type of cooker that you like.
Prepare your grill for medium to high heat direct grilling. In this video we used a Traeger Ranger with Meat Church pecan and cherry pellets, but you can use any type of cooker that you like.
Prepare the chicken and basting mixture
Remove the chicken from the marinade. Pat dry. Season on all sides with Meat Church Garlic and Jalapeño BLANCO.
Remove the chicken from the marinade. Pat dry. Season on all sides with Meat Church Garlic and Jalapeño BLANCO.
Allow to adhere for at least 15 minutes.
While the seasoning is adhering make the basting mixture. Melt the stick of butter and mix in your desired amount of hot sauce.
Cook the Chicken
Place the chicken on the hot grill.
Flip and move the chicken around the cooking grates constantly to get good char while cooking each piece evenly. Optionally grill the peppers alongside the chicken
Baste the chicken constantly with the butter and hot sauce mixture.
Use an instant read thermometer to cook the chicken to at least 165 degrees. If you are cooking dark meat, you can cook it higher than 165 internal if desired without running the risk of drying it out. This is referred to by my Mexican friends as bien doradito (extra crispy).
Once the chicken is cooked, remove from the grill and let rest for about 10 minutes. Slice or chop the chicken.
Build the Mexican Grilled Chicken Taco
Pile the chicken on the tortilla. Top with the guacamole, cheddar cheese and pico de gallo.
Pile the chicken on the tortilla. Top with the guacamole, cheddar cheese and pico de gallo.
Serve and Enjoy!
