Mexican Chicken Sandwich Recipe - Alternate Take (With Pics)

I thought about bumping the old thread but it seemed appropriate to create a new one.

I followed the recipe here for the marinade and general idea of the cook. Instead of grilling the chicken thighs, I decided to cook them on the rotisserie in my air fryer, much like you'd see gyro or shawarama.

I dumped the 26 oz can of jalapenos (with carrots) in a ziplock, with 8 or 9 chicken thighs. I let this sit in the fridge over night.



Next, I drained the liquid from the bag, then patted the thighs dry with paper towels. I dusted every thigh on both sides with some adobo seasoning and chipotle powder.



Next, I folded each thigh in half, punctured through them with a skewer (to make a hole), then threaded them onto the rotisserie spit rod.



I put all the jalapenos and carrots into a pan under the spit to let them roast in the drippings. I set the temperature to 400 for 45 minutes.



I melted a stick of butter and added a bunch of Cholula, and basted the meat every 7-10 minutes. If I had to do it again, I probably would only use half a stick or maybe less since the pan below the chicken catches all the drippings, which can be re-used for basting.

15 minutes in



25 minutes in



Around 35 -40 minutes in, I used my meat thermometer to see if the outer-most layer is around 165.



At 45 minutes, it was at temp.



I shaved off a layer and removed the jalapenos and carrots. I should have drained the drippings too, as you'll see why in the last pic below.



I let the inner layer cook another 10 minutes or so, until the center reached close to 165.



Here's a pic of everything together, with about 1/3 of the chicken shaved off. I made a taco (sorry, I didn't take a pic) with the meat, jalapenos, carrots, and added some cheese. This could easily be made into a sandwich, torta, quesadilla, salad, etc. The jalapenos and carrots were very good! I wish I had more of those to be honest.

This is going to be a staple in the house, for sure.