My buddy Judd McCutchen called me one day and said, "Man, I have a recipe you need to try and make a video with that recipe." The next day I brought a few simple ingredients which was basically chicken thighs, a can of pickled jalapeños and some hot sauce. I made the chicken and immediately decided to make this for the Meat Church Congregation. This delicious grilled chicken can be eaten plain, used in a sandwich, tacos or quesadilla. This chicken is warm, but I wouldn't consider it too spicy because the jalapeños are pickled. In this video we grilled this directly over high heat, but you can use any type of cooker you desire to make this chicken. We ultimately used this chicken to make a sandwich with cheddar cheese & mayo which complimented the heat perfectly in my opinion.
Meat Church How To YouTube Video: https://youtu.be/Ju7OBp9yNXA
- 8 chicken thighs (sub breast meat)
- 26oz can pickled jalapeño peppers (La Costeña)
- 1 stick unsalted butter
- 8 oz Cholula hot sauce
- Meat Church Dia de la Fajita seasoning
- 8 buttered & toasted hamburger buns
- 8 slices cheddar cheese
- condiments of choice
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 vacuum sealed or ziplock bag.
Marinate for 24 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 Mill Scale Yakitori II grill with lump charcoal, 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 Dia de la Fajita seasoning.
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. In this video we used 8 of the 12 ounce bottle of Cholula.
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.
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).
Place slices of cheese over each piece of the chicken and melt thoroughly. Remove the chicken from the grill.
Build the Mexican Grilled Chicken Sandwich
Swipe mayo on your buttered\toasted buns. Drop a piece of chicken inside along with any other condiments you desire.