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From @Meat Church BBQ

Mexican Grilled Chicken Tacos

30 min · Serves 4

30 mintotal
15 minhands on
13steps
4servings

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Ingredients

For the chicken

  • 1.5 lb chicken thighs, trimmed
  • 1 12 oz can pickled jalapeno juice with pickled jalapenos and carrots
  • 2 tbsp Meat Church Garlic & Jalapeño BLANCO seasoning

For the basted grill

  • 1/2 cup butter, melted
  • 1/2 cup Cholula hot sauce

For the tacos

  • 8 small tortillas
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1 cup cheddar cheese, freshly shredded

Method

For the chicken

  1. Trim the chicken thighs and place them into a bowl.

  2. Pour the pickled jalapeno juice with the jalapenos and carrots over the chicken thighs.

  3. Cover and let marinate in the refrigerator.

    Then 240 min of waiting

  4. Remove the chicken thighs from the marinade and place on a cutting board.

  5. Season both sides of the chicken generously with the garlic and jalapeno seasoning.

For the basted grill

  1. Preheat the grill or pellet smoker to 375°F (190°C).

  2. Melt the butter and mix 50/50 with the hot sauce to make a basting glaze.

  3. Place the chicken thighs on the preheated grill grates.

  4. Grill the chicken, basting both sides continually with the butter and hot sauce mixture and flipping until an internal temperature of 165°F (74°C) is reached, 12–15 minutes.

  5. Transfer the cooked chicken to a covered bowl to keep warm and rest.

    Then 5 min of waiting

For the tacos

  1. Slice the rested chicken thighs into thin bite-sized strips.

  2. Grill or warm the tortillas on the grill grates until pliable, about 1 minute.

  3. Assemble the tacos by layering sliced chicken, guacamole, pico de gallo, and shredded cheese in the tortillas.

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