Ingredients
Scale
- 2 pounds of boneless skinless chicken thighs
- ½ cup Bachan’s Roasted Garlic Sauce
- 2 tbsp SPG blend (salt, pepper, garlic powder blend)
- 12 corn tortillas
- 8 oz mozzarella cheese, freshly shredded
- 1 cup of your favorite queso (optional)
Guacamole Ingredients
- 6 ripe avocados
- ½ bunch cilantro
- ¼ cup red onion, finely diced
- 2 jalapeños, finely diced
- Juice from 1 lime
- 2 tsp garlic powder
- 2 tsp sea salt
- ½ tsp black pepper
Instructions
- Begin by marinating the chicken thighs for 1 hour with Bachan’s Roast Garlic and the SPG seasoning.
- Assemble the homemade guacamole by mixing all of the ingredients in a bowl. Mix thoroughly until fully combined, then refrigerate in an airtight container until serving.
- Grill the chicken thighs over medium high heat on a grill. Flip them every 2 to 3 minutes until they reach an internal temperature of 170° F.
- Let the chicken rest for five minutes, then cut it up into bite-size pieces.
- If you’re using queso, warm it up until it’s meaty.
- Toast the corn tortillas for one minute each side, then add mozzarella cheese, fold the tortilla over and let the cheese melt.
- Assemble the tacos with a layer of guac, chicken, a drizzle of Bachan’s roasted garlic and queso (optional).
- Prep Time: 60 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Grilling, Smoking
- Cuisine: American
