Pre Heat one zone of your griddle top to medium high. While your griddle is heating up season your chicken thighs by coating both sides with olive oil and season with Blackstone Taco Fajita Seasoning. When the griddle is heated up place your chicken on the griddle to cook. Be sure to flip occasionally.
Let’s prepare our sauce. In a small bowl add 2 tbsp of Dukes Mayo, 1 tbsp of Ranch, 2 tbsp of Herdez Salsa Verde, a pinch of salt, pinch of pepper, 1 tsp of the taco fajita seasoning and your. Desired amount of chopped cilantro. Mix well and set aside.
Now for your garnish slice up some red tomato, and chop your romaine lettuce and set aside.
While the chicken is still cooking add your martins potato rolls to toast on the griddle top. I recommend sliding your chicken aside and toasting in the chicken fat and seasoning. This won’t take long so watch it closely. When the bread is done just set it off to the side.
Your chicken should be done. Set off to the side on the cool side of the griddle and where your chicken was add your strained corn and strained and rinsed black beans. Season with kosher salt, pepper, taco fajita seasoning and the juice of 1 lime. When warmed up add a hearty pinch of cilantro for flavor and color. Toss and slide to the cool side or remove from griddle to a bowl.
When the beans are done bring your chicken back and top with a slice of pepper jack cheese to melt on top. A dome and some water will speed up the melting process. When it’s melted it’s time to build.
To build, on the bottom bun add your special sauce, some lettuce, tomato, a spoon full of your beans and corn. On top of that add your chicken with melted cheese, top that with another spoon full of your sauce and top with the crown bun and post dust with a bit of taco fajita seasoning. Enjoy!