Trim any excess fat from the boneless, skinless chicken thighs and place the thighs in a gallon size zip top bag.

Make the marinade using the ingredients above and pour over the thighs. Squeeze as much air as possible out of the bag and close. Refrigerate the thighs in the marinade for 1-2 hours.

Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.

Remove the thighs from the marinade and allow any excess liquid to drip off. Season each side with Grande Gringo Mexican style seasoning.

Place the chicken thighs on the cool side of the grill and cook for 5 minutes. Flip the thighs and cook an additional 5 minutes.

Move the thighs over to the direct grilling side and sear each side (about 2-3 minuets each side). Thighs are done when the internal temperature reaches 175°F.

Rest the chicken thighs for 5 minutes and slice into thin strips.

1 package of soft flour tortillas (taco size) warmed on the grill

½ cup pico de Gallo

1 ripe avocado sliced thin

¼ cup chopped fresh cilantro

1 lime cut into wedges

Mexican style hot sauce

Creamy lime taco sauce* recipe above