Ingredients:
– 6-7 lbs. boneless chicken thighs
– 12 oz. chipotle adobo sauce for marinating the chicken
– Taco-sized flour tortillas
– 2 bags of coleslaw mix
– 1 pineapple
– 1 bunch of fresh cilantro
– 1-2 fresh limes
– Cotija Mexican cheese
– Sriracha
Method:
1. Take the boneless chicken thighs out of the package and rinse them well.
2. Coat the chicken with chipotle adobo marinade and refrigerate for at least 2-4 hours.
3. Preheat your grill (Everdure Fusion was used). Attach the spit and secure the first fork, then skewer the chicken pieces one by one, turning each piece by 45 degrees to achieve an even shape. Once all the pieces are on, secure them with the forks.
4. When the coals are ready, set the spit to the second setting and start the rotation. Keep an eye on the temperature, adding coals as necessary. It’s crucial to maintain a surface temperature of about 350°F. Allow the chicken to reach an internal temperature of 165°F, then reduce the setting to 1 to finish cooking the meat.
5. Remove the spit and let the chicken rest for 10 minutes before carving, keeping the cooked lime halves for later use.
6. To assemble, place the sliced chicken onto a tortilla. Add sour cream, sliced avocado, and cilantro on top. Finish with a squeeze of lime juice and a drizzle of sriracha.
Recipe Courtesy of Trinity Fireside.
