1 1/2 pounds Chicken thighs
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground black pepper
1 tablespoon brown sugar
1 tablespoon extra virgin olive oil plus more for grilling
1 onion, sliced into 1/2 inch pieces
2 jalapenos, cut in half (and remove the seeds if you don’t want it too spicy)
1 avocado, sliced
Combine the smoked paprika, black pepper, chili powder and brown sugar in a small bowl.
Then add 1 tablespoon olive oil to the spices and combine until you have a paste.
Massage the spice paste into the chicken.
Once the grill is hot, place the chicken on the grates.
Allow the chicken to cook about 5-7 minutes. The cooking time is dependent upon how hot your grill is. The cooking times I am giving are for a grill at about 350 degrees. Some grills get much hotter than that so you need to pay close attention to the cooking times.
While the chicken is cooking, you can toss the onions and jalapenos with 1 tablespoon olive oil and season with salt and pepper.
When you are ready to flip the chicken you can also add the onion and jalapenos to the grill.
Let the chicken cook for another 5-7 minutes.
Let the onions and jalapenos cook until they are soft and have a nice grill marks on them. Then remove them from the grill.
Once the chicken is cooked remove the grill and let sit for a few minutes before slicing.
Place the chicken, onions, jalapenos, avocado, cilantro and salsa verde in a tortilla to serve.
Make sure the chicken is cooked thoroughly. Food poisoning really spoils the fun of a summer BBQ. For more info on proper cooking times click here.