Ingredients
8 each chicken thighs, boneless, skinless smoked, sliced
8 each flour tortillas grilled
1 cup salsa
1 cup avocado relish
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Cloche + smoker — dramatic cocktail and dessert smoking
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare a charcoal or wood fire in a domed grill and let it burn down to embers. Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire. Arrange the thighs on the grill rack. Open the top vent slightly and cover the grill so that the smoke stays inside. Place thighs on the grill and cook for 3 minutes per side Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish.