Rotisserie chicken tacos with chorizo salsa recipe

Use a meter mate to track the chicken's temperature.

Season the chicken with avocado oil and lemon pepper.

Insert the meter into the thickest part of the chicken breast.

Roast the chicken until it reaches an internal temperature of 165°F.

Char jalapenos, tomatillos, tomatoes, and onion on high heat.

Add the charred vegetables to a blender with garlic.

Blend the mixture until crispy.

Return the salsa to the heat to reduce it.

Remove the chicken from the heat once it reaches 165°F and let it rest for 10 minutes.

Shred the chicken, including the skin.

Load the tortillas with shredded chicken, lime juice, chorizo salsa, queso fresco, and cilantro.

Equipment Needed

Spice Level:

Allergens