Devin’s Ultimate Tacos


  • 1 Boneless Skinless Chicken Thighs
  • 1 Coleslaw mix
  • Small soft-shell tortilla shells
  • Shredded Cheese
  • Creamy Italian Dressing
  • Sriracha Hot Chili Sauce
  • John Henry’s Pecan Rub
  • John Henry’s Mojave Garlic
  • Tony Chachere’s Famous Creole’s Seasoning


Prep 15 |  Cook15 |  Serves: 4
  1. 1) Add the boneless chicken thighs to a large mixing bowl. Using the Pecan Rub, Mojave Garlic and Tony’s Seasoning, sprinkle a liberal amount (spread evenly) on the chicken. Take the chicken and place it in an air tight zip-lock bag and place into refrigerator for at least 24 hours.
  2. 2) On the day you are preparing the Taco’s, open coleslaw mix and place into a large zip-lock bag. Next add 1-2 oz of creamy Italian dressing. Add a liberal amount of shredded cheese, then add ¼ cup of Pecan rub. Finally add 3 long squirts of Sriracha! Close the bag and mix the ingredients by shaking the bag. Let coleslaw mix sit for at least an hour.
  3. 3) Preheat your grill. If you have a Lynx Allsear this should only take 5 minutes.
  4. 4) Place the chicken on the grill; using your infrared burner 3-4 minutes per side will prepare a tender, juicy, tasty piece of chicken!
  5. 5) While the Chicken rests, turn the grill down to the lowest heat setting and place your tortilla’s on the grill, this should take about 15 second per side. Next; slice the chicken, add the coleslaw mix to the tortilla followed by the chicken slices.