-1.5 lbs Boneless, Skinless, Chicken Thighs
-Crema (Mexican Table Cream)
-Cilantro
-Cotija Cheese
-8 Corn Tortillas
For the Marinade/Sauce
-1-7 oz. Can of Chipotles in Adobo
-1/3 Cup of Honey
-1/4 Cup of Fresh Squeezed Lime Juice
-1 oz. of Tequila
-1 Teaspoon of Kosher salt
For the Peach Salsa
-4 Roma Tomatoes (Diced)
-3 Smoked Peaches (Diced)
-1/2 a Medium Red Onion (Diced)
-1/2 a Lime Fresh Squeezed Lime Juice
-1/4 Cup of Diced Cilantro
-1 Medium Jalapeño (Diced)
Place all marinade ingredients into a blender and blend until smooth. Place chicken thighs in a gallon freezer bag and pour the marinade in. Marinate in the fridge for at least an hour and up to overnight.
For the salsa, cut the fresh peaches in half and remove the pit. Place on smoker at 225° for 30-45 minutes. When done finely dice peaches and mix all remaining salsa ingredients in a large bowl and set aside.
Remove chicken thighs from marinade and grill on high heat. Once you have a good sear on the chicken, remove from heat. Dice the chicken and add back to the marinade. Dump the marinade and diced chicken in a large cast iron pan and cook on medium high until marinade reduces and chicken is at least 160°
Build your tacos and enjoy!
