Directions
- Preheat pellet grill or smoker to 500°F.
- Unpackage and trim the chicken to get rid of any extra fat.
- Coat the chicken with avocado oil to prevent from sticking to the grill, then generously season with Pit Boss Hatch Chili Rub on all sides.
- Grill the chicken thighs on the bottom grill rack until they are evenly colored and reach an internal temperature of 160°F.
- Remove chicken from grill and rest 3-5 minutes so the thighs can reach an internal temperature of 165°F. Then, chop into bite-sized pieces.
- Divide the chicken evenly among the tostadas, then top with cheese, avocado, cilantro, salsa, and other favorite toppings.
- Serve immediately.
