BBQ Charred Chicken Street Tacos

Directions

• Mince or Microplane the garlic, add it to a small bowl along with the other marinade ingredients and mix to a wet paste.

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• Add the chicken thighs to a separate bowel, pore over the marinade and rub all over until fully coated.
• Cover with a beeswax wrap (not Plastic!) and place in the fridge to marinade overnight.
  If you don’t have overnight a few hours will do. The longer the better!

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• Start a medium fire in your Kamado and set for direct cooking. This recipe works best with a cast iron cooking grate. If you don’t have one don’t worry just your normal grates.
  My exact setup for this cook is the Kamado Joe Cast Iron Grate at medium height and the Kamado Joe Reversible Cast Iron Griddle (smooth side up) at the top height, I use this for heating the tacos.
• With the lid down and both vents fully open bring the dome temperature up to around 200°C to 250°C/390°F to 480°F. Give it 10 more minutes for the cast iron to come up to temperature. Using a folded piece of kitchen paper rub a little oil onto the grate, add the chicken to the grate and close the lid.

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• The chicken should take around 15-20 minutes to cook, be sure to turn about halfway through. At this point you can start warming your tacos. They’ll only take 20-30 seconds a side.
  Transfer them to a folded tea towel to keep warm.
• After about 15 minutes start checking the internal temperature using an Instant Read Thermometer. Your target temperature is 74°C/165°F, remove from the BBQ and rest in a warm place for a few minutes.
• When rested use a sharp knife and thinly slice the chicken and toss in any resting juices.
• Serve these Kamado BBQ Charred Chicken Street Tacos with;
  Cherry Tomato Pico de Gallo, fresh coriander/cilantro, crushed avocado, sour cream and a good Mexican hot sauce.