CHICKEN

• 3 lbs boneless chicken thighs - cut into 2 inch cubes
• 1 c white vinegar
• 3/4 c sofrito
• 1/2 c olive oil
• 2 tbsp sazon
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp adobo
• 1 tsp dried oregano
• 1 tsp black powder

MEXICAN STREET CORN

• 2 ears corn, shucked off the cob
• olive oil
• 1 tbsp mayonnaise
• 2 tbsp cotija cheese
• 1/4 c cilantro
• 1/2 jalapeño, seeded and diced
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1/4 tsp chili powder
• s&p

PINEAPPLE SLAW

• 3 c shredded cabbage (green and red)
• 1/4 c cilantro, chopped
• 3 tbsp lime juice
• 1/3 c pineapple, cut into small chunks
• kosher salt

TO ASSEMBLE

• Tortillas
• Guacamole
• Limes
• Hot Sauce

CHICKEN

1. Add chicken to a large bowl.
2. In a large jar with a lid, add all of the remaining ingredients.
3. Close with a lid and shake vigorously until combined.
4. Pour over chicken and let marinate overnight in a ziploc.
5. When ready to cook: Thread chicken onto skewers (I use metal ones so I don’t bother with soaking)
6. Add to grill and cook over high heat for approximately 3-4 min on each side.
7. Baste with your favorite BBQ sauce (I tend to go with a smoky sauce)
8. Grill for 2 min longer on each side.

MEXICAN STREET CORN

1. Heat oil in a large non stick skillet over high heat.
2. Add corn and season with s&p.
3. Cook until slightly charred on the bottom - approximately 2 min.
4. In a bowl, mix the remaining ingredients, stir in the corn, and set aside.

PINEAPPLE SLAW

1. Combine the above ingredients in a medium bowl and set aside.

TO ASSEMBLE TACOS

1. Warm tortillas, add chicken, mexican street corn, and pineapple slaw.
2. Serve with guacamole, limes, and hot sauce.