Ingredients:
- 6-7 lbs. boneless chicken thighs
- 12 oz. chipotle adobo sauce for marinating
- Taco-sized flour tortillas
- 2 bags of coleslaw mix
- 1 pineapple
- 1 bunch of cilantro, fresh
- 1-2 limes, fresh
- Cotija cheese, Mexican
- Siracha sauce
Instructions:
- Take the boneless chicken thighs out of their packaging and rinse them well.
- Coat the chicken with the chipotle adobo marinade, then refrigerate for at least 2-4 hours.
- Preheat your grill (we used Everdure Fusion). Attach the spit, placing the first fork on, and skewer the chicken pieces one at a time, rotating each piece 45° for even shaping. Secure the meat with the forks once assembled.
- When the coals are ready, set the spit to level 2 and start the rotation. Keep an eye on the temperature and add more coals as needed to maintain approximately 350°F on the surface. Cook until the chicken reaches an internal temperature of 165°F, then reduce to setting 1 to crisp up the exterior.
- After cooking, remove the spit and allow the chicken to rest for 10 minutes. Make sure to keep the cooked lime halves for garnishing.
- To put together your creation, layer the sliced chicken onto a tortilla. Top with sour cream, sliced avocado, and fresh cilantro. Finish it off with a squeeze of lime juice and a drizzle of sriracha.
Recipe Courtesy of Trinity Fireside.
