What’s for dinner? Yeah, chicken and guac tacos. Recipe • Begin by marinating the chicken thighs for 1 hour with Bachan’s Roasted Garlic, salt, pepper, and garlic powder • Assemble the homemade guacamole by mixing all of the ingredients in a bowl. Mix thoroughly until fully combined, then refrigerate in an airtight container until serving. • Grill the chicken thighs over medium high heat on a grill. Flip them every 2 to 3 minutes until they reach an internal temperature of 170° F. • Let the chicken rest for five minutes, then cut it up into bite-size pieces. • If you’re using queso, warm it up until it’s melty. • Toast the corn tortillas for one minute each side, then add mozzarella cheese, fold the tortilla over and let the cheese melt. • Assemble the tacos with a layer of guac, chicken, a drizzle of Bachan’s roasted garlic and queso (optional). Guacamole Ingredients 6 ripe avocados ½ bunch cilantro ¼ cup red onion, finely diced 2 jalapeños, finely diced Juice from 1 lime 2 tsp garl...