Tex Mex Grilled Cheese

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 6 min to 12 min
  • Makes 4 portions

Ingredients

  • 6 Boneless chicken thighs
  • 2 cup - Shredded sharp cheddar
  • 8 Slices of white bread
  • Sour cream
  • A few slices of avocados
  • ⅓ cup - Softened butter
  • 1 Lime

Chicken marinade

  • ¼ cup - Olive oil
  • ¼ cup - Apple cider vinegar
  • 1 tbsp - Orange juice
  • 2 Cloves garlic
  • 1 Jalapeño, diced
  • 1 tsp - Hot pepper flakes
  • 2 tsp - Brown sugar
  • ½ tsp - Ground lemon pepper
  • 1 tbsp - Lime juice

Pico De Gallo

  • ⅓ cup - Tomatoes, diced
  • 1 Jalapeño, partially seeded and diced
  • 2 Cloves garlic, minced
  • 1 tsp - Lime juice
  • 1 tbsp - Fresh coriander
  • Salt and pepper to taste

Preparation

  1. Mix all of the Chicken Marinade ingredients together and pour over the chicken; Let marinate 4 hours in the refrigerator;
  2. Mix all of the Pico De Gallo ingredients together and set aside in the refrigerator;
  3. Preheat your grill for a two zone cooking, having hot coals on one side and nothing on the other;
  4. Place the chicken on the hot grate over direct heat and grill for 4 to 6 minutes per side; Move the chicken to a cooler part of your grill if there is too much flare ups;  Squeeze the juice from half a lime over the chicken tights once close to fully cooked;
  5. Spread butter on one side of each slices of bread and assemble each grilled cheese with an even layer of shredded sharp cheddar, grilled chicken, Pico De Gallo, some fresh coriander and diced jalapeños;
  6. Place each grilled cheese on the grill over direct heat for 30 seconds per side, then move in indirect and close the lid for a few minutes until the cheese has melt;

Serve with slices of avocados and sour cream

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