Chili lime chicken thighs taquitos

Preheat the barbecue to 175°C (350°F), setting up direct and indirect heat zones.

Cook the chicken and bacon over indirect heat.

Cook the chicken until it reaches an internal temperature of about 93°C (200°F), then shred the meat.

Melt the butter in a small saucepan with the juice of half a lime and 15 ml (1 tbsp) tajín.

Grill the corn over low direct heat and brush regularly with the butter mixture.

Grill the halved limes over direct heat.

Chop the bacon into small pieces.

Cut the corn kernels from the cob.

Combine shredded chicken, bacon, corn, cheese, green onions, paprika, remaining tajín, and lime juice in a bowl.

Warm the tortillas to soften them.

Fill each tortilla and roll tightly.

Cook the taquitos over indirect heat at 205°C (400°F) for 10–12 minutes.

Brush with oil near the end of cooking to achieve a crispy texture.

Roughly chop all ingredients.

Add all ingredients to a blender.

Blend until smooth.

Transfer to an airtight container or squeeze bottle.