Directions
- Prepare chicken breast by trimming excess fat.
- Pound the chicken thigh meat out as flat as possible without breaking or tearing the meat with tenderizer (to 1/3-1/4 inch in thickness).
- Bring the griddle to medium/low heat.
- Once to temperature, lay the oil on the griddle, and place the chicken thighs in the oil.
- Cook for about 2-3 minutes, or until the chicken is halfway cooked from the bottom (will be a light brown color halfway up).
- At this point, season the top side liberally with about half of the Pit Boss Smoked Salt & Pepper Rub, and squeeze about 1/3 of the limes onto the chicken.
- Flip the chicken thighs, and use the remaining rub, and another 1/3 of the limes on the second side.
- Continue cooking for an additional 2 minutes, or until the internal temperature reaches at least 165° internal temperature.
- Pull the chicken, and let it rest for 5 minutes.
- Slice the chicken thigh meat into 1/4 inch strips.
- Place the tortillas onto a clean area on the warm griddle for about 30 seconds to heat up the tortillas.
- On each tortilla, place a small handful of shredded cheese, 4-5 strips of chicken, Pico de Gallo, and top with a drizzle of Jalapeño ranch and cilantro to desired taste.
