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4
15 minutes
1 lb boneless, skinless chicken thighs
8 Mission flour street tortillas
Piri Piri Sauce
¼ cup chili garlic paste
Juice of 2 lemons
¼ bunch parsley
¼ bunch cilantro
3 garlic cloves
1 tsp sugar
1 tsp salt
2 tsp paprika
1 tbsp white vinegar
¼ cup olive oil
Avocado Crema
1 avocado
Juice of 1 lime
2 tbsp mayonnaise
2 tbsp sour cream
Pinch of cilantro
Salt and pepper, to taste
Pickled Garnish
2 jalapeños, thinly sliced
⅓ red onion, thinly sliced
½ red bell pepper, thinly sliced
Pinch of cilantro
1 tbsp white vinegar
Juice of ½ lime
In a food processor, blend all piri piri sauce ingredients until smooth.
Place chicken in a bowl or resealable bag and toss with half of the piri piri sauce. Marinate for 1–2 hours. Reserve the remaining sauce for serving.
In a food processor, blend all avocado crema ingredients until smooth. Transfer to a bowl and refrigerate.
In a small bowl, combine all garnish ingredients. Mix well and refrigerate until ready to use.
Preheat your Blackstone OpenFlame with a bed of hot coals. Position the grill grate about 10–12 inches above the heat. Cook the chicken for 5–6 minutes per side, until charred, golden, and fully cooked. Remove and chop into bite-sized pieces.
Lightly toast the tortillas over the flame for 10–20 seconds per side.
Assemble tacos by adding the pickled garnish, chopped chicken, a drizzle of reserved piri piri sauce, and avocado crema. Serve hot.
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