👥6 people
⏲️8h 0m
🕐4h 0m
🍽️main meal
The fat in the chicken thigh helps it stay tender as it dries.
Ingredients
- 2.5 lbs. of chicken thighs
- For Marinade:
- 2.5 tbsp. achiote paste
- 1.5 tbps. guajillo chili powder
- .5 tbsp. garlic power
- .5 tbsp. dried oregano
- 1 tbsp. cumin
- .5 tbsp. kosher salt
- .5 tbsp. black pepper
- 1/2 cup white vinegar
- 3/4 cup pineapple juice
Method
- Pre-heat the Egg to 165 degrees and set up for indirect cooking.
- Combine the marinade ingredients and whisk them together in a small bowl.
- Cut chicken thigh into thin strips and place into the marinade. Allow to marinade in the refrigerator for 8 hours.
- After marinating, pull the chicken out and pat dry. Place chicken on grates and allow to cook on the Egg for 4 hours. This should adequately dry out the chicken, allowing it to bend but not break.
- Remove from the Egg, let cook, and enjoy.
