1 cup California Giant strawberries, stems removed
¼ cup olive oil
Zest of 1 lime
Juice of 1 lime
1 tsp smoked paprika
¼ tsp ground cumin
½ tsp cayenne pepper
½ tsp kosher salt
¼ cup cilantro leaves
4 boneless, skinless chicken thighs
On the side:
8 Corn or flour tortillas, charred or warmed
1 cup Crumbled cotija cheese
1 lime, cut into wedges
¼ cup chopped cilantro
8 California Giant strawberries, small diced or thinly sliced
Stab the jalapeno with a fork and hold over open flame on your stovetop or grill. Char all sides until black. Remove stem.
In a blender, blend the charred jalapeno and rest of the marinade ingredients.
Toss the chicken thighs in the marinade and let chill in refrigerator for 1 hour.
Remove chicken from the refrigerator and marinade and let sit at room temperature for 30 minutes.
Meanwhile, heat your grill on high (or a grill pan on your stovetop, and your oven set to 400).
Once the chicken is tempered, grill chicken until slightly firm to the touch. If you are cooking on your stovetop, sear the the chicken thighs for 2 minutes on each side and then finish in the oven for 8-10 minutes.
Let chicken rest for 5 minutes and then slice thin.
Place the sliced chicken on a platter and serve with toppings!