Mexican Grilled Chicken

Chef's notes#

This recipe originates from Meat Church BBQ. It's simple to make and tastes great if you like spicy food. While this recipe is for chicken, I feel that it would be just as good on skirt steak or other poultry.

Details#

• ⏲️ Prep time: 25 minutes
• 🍳 Cook time: 20 minutes
• 🍽️ Servings: 8-10

Ingredients#

• 8-10 Chicken Thighs ( Boneless Skinless)
• 26 oz Can Pickled Jalapeno Peppers (La Costena Brand Whole Jalapenos Recommended)
• 1 Stick Unsalted Butter
• 8oz Bottle Cholula Hot Sauce
• Fajita Seasoning (Meat Church Dai De La Fajita Seasoning Recommended)
• 8 Slices of Cheese (Cheddar, Pepper Jack, Whatever You Like... recommend Colby PepperJack)

Directions#

1. Combine boneless skinless chicken thighs in a ziplock back with the entire can of pickled jalapeno peppers. Marinate for up to 24 hours based on desired spicyness.
2. Once marinate time has ended, remove chicken thighs and pat dry. Season both sides of chicken with the fajita seasoning and allow 15 minutes to adhere. Save the jalapeno peppers for grilling.
3. While the meat rests, melt one stick of unsalted butter and mix with the 8oz of Cholula Hot Sauce.
4. Cook the chicken on a hot grill, turning and basting the chicken regularly. This will insure a good char and ensure they chicken cooks evenly. Cook the chicken until the internal tempurature reaches 165.
5. Place cheese over each piece of chicken and melt thoroughly. Remove chicken and grilled jalapenos from the grill.
6. This dish pairs well with a toasted bun and mayo if desired, or as a stand alone main dish.