1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup liquid honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
4 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper
3 avocados, peeled and pit removed
2 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of one lime
1/4 cup chopped cilantro
Corn tortillas or soft taco shells
Salsa (freshly made takes it to another level)
Freshly shredded cheddar cheese
Chopped green onions
1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.
2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)
3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.
4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, shredded cheese and green onions.