Cooking for 2 people
Ingredients
- 1 lb.
boneless skinless chicken thighs
- 2
avocado
- 6
corn tortillas
- 2 tbsp.
chipotle in adobo
- 2 tsp.
chili powder
- 2 tsp.
cumin
- 2 tsp.
granulated garlic
-
vegetable oil as needed
-
kosher salt and black pepper as needed
- 2 cup
pineapple, diced
- 1/2 cup
red onion, diced
- 1/2 cup
cilantro, chopped
- 1
lime, fresh squeezed
- 2 tbsp.
red wine vinegar
- 2 tbsp.
honey
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The 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!
Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
