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Ingredients
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1 lb. boneless skinless chicken thighs
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2 avocado
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6 corn tortillas
Chipotle Seasoning
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2 tbsp. chipotle in adobo
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2 tsp. chili powder
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2 tsp. cumin
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2 tsp. granulated garlic
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vegetable oil as needed
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kosher salt and black pepper as needed
Pineapple Salsa
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2 cup pineapple, diced
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0.5 cup red onion, diced
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0.5 cup cilantro, chopped
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1 lime, fresh squeezed
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2 tbsp. red wine vinegar
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2 tbsp. honey
1 Food Prep
Place your chicken thighs into a small bowl and season them with your chipotle seasoning ingredients until well combined.
- Next, add your pineapple salsa ingredients together in a mixing bowl. Season your salsa with a pinch of salt and pepper and mix well.
- For your avocado smash, cut your avocados in half and remove the pit. Position a wire cooling rack over a mixing bowl. Smash your avocado flesh side down onto the rack using your hand and it’ll send diced avocado chunks into the bowl. Discard the peel.
- Finally, add the remaining lime juice and a pinch of salt and pepper to the bowl with your avocado. Mash the avocado lightly with a fork and mix well.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your chicken thighs on the grate and cook them for 5–7 minutes on each side until they reach an internal temperature of 165°F. Then, remove your chicken thighs from the grill and place them onto a cutting board to rest.
- Oil your grate again and cook your tortillas for 1–2 minutes on each side until crispy.
- To serve, place your crispy tortillas on a plate and add a layer of avocado smash.
- Then, julienne your chicken into strips and place them on top.
- Top your tostada with pineapple salsa and enjoy!
For safe meat preparation, reference the USDA website.
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