Ingredients for the Marinade
- 2 tbsp Mayo
- 1/8 tsp of Table salt
- 1/8 tsp of Crystallized lime
- 1/4 tsp Granulated Garlic
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp oregano
Use Fresh Ingredients if You Have Them!
I almost never do – which is why I use dehydrated versions (they last longer and taste about the same).
In this recipe, you can substitute:
- 1/8 tsp Crystallized lime = the zest & juice of 1/2 a Lime
- 1/4 tsp granulated garlic = 1 clove fresh garlic, fine minced
Why are You Using Mayo?
It’s an emulsion of oil, water, and eggs and helps with browning.
Olive oil is expensive and most people have mayo in their fridge.
If you don’t want to use it, substitute equal parts of your favorite neutral oil (so 2 tbsp of Avocado oil as an example).
Take Chicken Thighs, Remove Skin and Bones if they Have Them
Toss the chicken thighs in the marinade above, ensuring that ALL parts are covered.
You don’t need to marinate this for long – even just tossing it in the mixture before grilling or pan searing is totally fine.
Get Your Grill to ~350F-400F
I used my charcoal grill but a heavy-bottom pan or any other grill suffices.
Once at temperature, put chicken thighs on the grill.
Flip every minute or so until you have good browning on both sides.
Pull off the grill when you reach ~175F internal (~10-12 minutes).
Once at temperature, rest for 5-10 minutes, then slice into strips and assemble your burrito.
Chicken Marinade for Burrtios, Quesadillas, etc.
Ingredients
- 2-4 Boneless, skinless chicken thighs
Marinade
- 2 tbsp Mayo
- 1/8 tsp Table salt
- 1/8 tsp Crystallized lime
- 1/4 tsp Granulated Garlic
- 1 tsp Chili powder
- 1/2 tsp Black pepper
- 1/2 tsp Oregano
Instructions
- Combine the ingredients in a bowl. The mayo will almost be paste like with the ingredients – this is normal.2 tbsp Mayo, 1/8 tsp Table salt, 1/8 tsp Crystallized lime, 1/4 tsp Granulated Garlic, 1 tsp Chili powder, 1/2 tsp Black pepper, 1/2 tsp Oregano
- Add the chicken thighs to the bowl and mix around ensuring all parts of the thighs are completely covered.2-4 Boneless, skinless chicken thighs
- Get your grill to ~350-400F in a two zone fire.
- Once a temperature, put chicken thighs on the grill. Sear on one side for ~1-2 minutes, then flip and sear for 1-2 minutes.
- Repeat this until the exterior is nicely browned and has some char. Keep going until the internal temperature is ~175F.
- Once done, rest for 5-10 minutes, then slice into strips and use in your burrito or quesadillas.
