Grilled Chicken & Sausage, Oh Yeah, Tacos Too
I spatchcocked three birds and heavily seasoned them with sea salt, cumin, paprika, chile powder, onion powder, garlic herb mix and habanero mesquite.
Tossed them on the grill and closed the lid for about 30 minutes before flipping and moving them to the upper rack for the remainder.
About 15 minutes before the chicken would be at temp I threw a few pounds of Conecuh Smoked Sausage on too.
Meanwhile I'd been busy whipping up some fresh Guacamole.
Guacamole makes my wife and my MiL very happy, and when they're happy, I'm happy too. Since I love fresh guacamole too, its a three way win.
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I had to have some tacos so I shredded some chicken, crumbled some queso Anejo, some sour cream, a line of habenero Salsa and plenty of that guacamole on some corn tortillas.
A squeeze of lime to set it off and I chowed down!
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The next day everybody wanted chicken fajitas.
Shredded the remaining chicken and set it aside.
Sliced up a large onion and bell pepper too, add some minced garlic, salt, cumin, paprika, chile powder and threw it all in a hot skillet with a healthy dose of EVOO. Cooked the veggies till they started to soften and threw in the chicken and a can of Cilantro/Lime Rotel.
I let that cook on high for about 5 minutes, mixing it to keep from burning.
Taco Time Again!
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Ice cold Perrier with a squeeze of lime to wash it all down.
