Mexican Grilled Chicken Tacos

For the chicken marinade

1. Trim excess fat and any loose pieces from the chicken thighs.

2. Place the chicken thighs in a bowl or ziplock bag and pour the entire can of pickled jalapeños and their juice over them.

3. Stir to submerge the chicken, cover, and refrigerate for 4 hours.

   Then 240 min of waiting

   Do not marinate overnight; 4 hours is the ideal balance of flavor and texture without breaking down the meat too much.

For the seasoning and basted glaze

4. Mix the melted butter and hot sauce together in a small heatproof dish to create the basting glaze.

For the chicken

5. Preheat your grill to high heat, around 400°F (200°C).

6. Remove the chicken thighs from the marinade and place them on a cutting board, discarding the leftover juice.

7. Season both sides of the chicken thighs moderately with the garlic jalapeño seasoning.

8. Place the chicken thighs onto the preheated grill grates.

9. Baste the top side of the chicken with the melted butter and hot sauce mixture as it cooks.

10. Grill until cooked through, flipping halfway, basting the other side, and reaching an internal temperature of at least 165°F (74°C), about 10–12 minutes total.

    Then 10 min of waiting

11. Remove the chicken thighs from the grill and let them rest for 5 minutes in a covered container to retain their juices.

    Then 5 min of waiting

12. Slice or chop the chicken thighs into bite-sized strips for tacos.

To assemble

13. Lay out warm tortillas and fill each with a generous portion of sliced grilled chicken.

14. Top each taco with guacamole, pico de gallo, and freshly shredded cheddar cheese.