Ingredients:

• 6-7 lbs. of boneless chicken thighs
• 12 oz. of chipotle adobo sauce to marinade chicken
• Taco size flour tortillas
• 2 bags of coleslaw mix
• 1 pineapple
• 1 bunch of fresh cilantro
• 1-2 fresh limes
• Cotija Mexican cheese
• Siracha

Method:

1. Remove boneless chicken thighs from package and rinse thoroughly
2. Add your chipotle adobo marinade to the chicken and place in the fridge for a minimum of 2-4 hrs.
3. Heat up your grill (we used Everdure Fusion). Take the spit attachment and add on the first fork, and skewer one piece at a time turning the pieces 45° each time to ensure an even shape. Once all the meat is added, use the forks to hold the meat together.
4. When the coals are ready for cooking, place the spit on setting 2 and begin the rotation. Monitor the heat – topping up the coals when needed. It is important to maintain a surface temperature of around 350°F. Allow the chicken to reach a core temp of 165°F then lower the setting to 1 to color the meat.
5. Remove the spit and rest for 10 minutes before carving – reserving the cooked lime halves for dressing.
6. To assemble, spread the cooked, sliced chicken on a tortilla. Spoon over sour cream and top with sliced avocado and cilantro. Season with a squeeze of sliced limes and drizzle with sriracha.

Recipe Courtesy of Trinity Fireside.