Took a mix of chicken breast and thigh meat and marinated overnight in pickled jalapeños. After marinating, I seasoned with some Dia de Fajita from Meat Church, cranked up the temp to high, and based in hot sauce and butter while they cooked.
Temp was around 450 and the jalapeños got thrown on mid way through. All in all, not a bad way to do it, but I think direct fire over charcoal would have been better. Lots of smoke from the basting, but it just added flavor to the cook, right?? Lol
I also toasted some corn tortillas on the griddle, but those didn't come out as well as I had hoped.
All in all, 8/10 cook… 10/10 for the beer I drank along the way.
by Bulevine
Dining and Cooking