Ingredients
Scale
- 2 pounds of boneless skinless chicken thighs, cubed
- Yellow corn tortillas
- Container of favorite queso
Chicken Marinade
- 3 chipotle peppers in adobo sauce
- ¼ cup avocado oil
- 4 cloves finely minced garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
Chipotle Honey Sauce
- 2 chipotle peppers in adobo
- ½ cup raw honey
- 1 tsp smoked paprika
- Juice from 1 lime
Guacamole Ingredients
- 4 ripe avocados
- 1 bunch cilantro
- 1 diced jalapenos
- ¼ cup red onion, diced
- Juice from 1 lime
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place the ingredients for the marinade in a blender. Blend the ingredients together until smooth.
- Place chicken thighs in a bowl or ziplock and pour the marinade over top. Mix thoroughly then let the chicken marinate for a minimum of 2 hours or overnight.
- Prior to cooking the chicken, make the homemade guacamole by combining all of the ingredients in a bowl and mix until combined. Refrigerate until serving.
- Preheat the griddle to high heat then add the chicken. Flip the chicken every 2-3 minutes. Remove once the chicken reaches an internal temp of 165°F.
- Cut the chicken into bite sized pieces then pour the Chipotle Honey sauce over top and mix.
- Either make or warm up some of your favorite queso in a saucepan. Remove from heat once it has a liquid consistency.
- Make the Chipotle Honey chicken sauce by blending ingredients until combined. Place the cooked chicken in a bowl and add the sauce then toss the chicken.
- Assemble the taco with Guac on the bottom, Chipotle honey chicken then top with queso.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Grilling
- Cuisine: Mexican
