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Poultry Recipes | Main Dishes

Hot & Spicy Marinade

Renowned Marinades

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Ingredients

3 lbs bone-in, skin-on chicken thighs
Allegro Hot & Spicy Marinade
Your favorite taco seasoning
Pickled red onions
Pickled vegetable mix (carrots, serranos, radishes, and green onions)
Crema (or sour cream thinned with a little lime juice)
Fresh guacamole
Flour tortillas

Directions

Prepare your pickled red onions and the vegetable mix (carrots, serranos, radishes, and green onions) using your preferred quick-pickle method (typically a 1:1 ratio of water and vinegar with salt and a pinch of sugar). Let them sit in the refrigerator overnight to develop full flavor and crunch.
Place the bone-in chicken thighs in a large bowl or resealable bag. Coat generously with Allegro Hot & Spicy Marinade. For the best flavor, let the chicken marinate for at least 30 minutes, or up to a few hours, in the refrigerator.
Set up your grill for indirect cooking (place coals on one side or turn off half the burners). Aim for a steady grill temperature of 350°F. This "hot and fast" indirect method renders the fat in the thighs without burning the marinade.
Place the chicken on the cool side of the grill. Season the thighs with the taco seasoning. Close the lid and cook until the internal temperature reaches approximately 155°F–160°F.
Move the chicken directly over the hot coals or burners for the final few minutes. Flip occasionally to get a deep char and crispy skin.
Remove the chicken once it hits an internal temperature of at least 165°F.
Let the chicken rest for 5–10 minutes to allow the juices to redistribute. Remove the meat from the bones and roughly chop or shred it into bite-sized pieces.
Warm the flour tortillas on the grill for 30 seconds. Build each taco by layering a generous portion of the grilled Hot & Spicy chicken, a scoop of creamy guacamole, a handful of the drained pickled red onions and mixed vegetables, and a drizzle of crema to finish.

Courtesy of @lisathehalogriller