2 | large roasted tomatoes pureed in blender until a smooth consistency
10oz | of Pepsi Mango
Recommended Topping Options:
Roasted poblanos, onions and tomatoes
Chopped onion and cilantro with a squeeze of orange and lime
Pico de gallo
Preheat BBQ pit/ grill to 350-400° degrees.
Combine sauce ingredients in a large mixing bowl and add 8-10oz Pepsi Mango. Stir until Pepsi Mango is incorporated. Leftover sauce can be refrigerated and used later.
Evenly season each side of each chicken thighs with Valentina’s Red Rub, covering all surfaces of chicken, but not caking on the seasoning.
Place chicken thighs on grill over coals about an 1/2 inch to an inch apart from each other, cook over hot coals at a medium to high heat (roughly 350-400° degrees).
After thighs are placed on the grill, heat up a cast iron pan over coals with 2 tablespoons of olive oil. While pan and oil is heating, grill thighs on each side for 5-6 minutes, flipping roughly a total of 4 times, squeezing fresh orange juice while grilling. Total time over coals is about 20-24 minutes.
Remove away from coals and place chicken thighs in cast iron skillet, then pour 1 cup of chile sauce over chicken, flipping after about 30-45 seconds. Sear off until sauce reduces and coats the chicken with a glaze. (chicken thighs best at about 180 degrees internal temp).
Remove chicken from pan and let rest for 3-5 minutes on cutting board.
Slice and serve over corn tortillas and your choice of toppings.