Steps

• Step 1

  For the marinade: In a food processor or blender, combine the lime juice, shallot, cilantro, chipotle, garlic, agave, cumin, oregano, chile powder, salt, and coriander. Pulse or blend until fairly smooth. With the motor still running, add the oil and puree until all of the ingredients are combined.

  Ingredients

  • 1/4 Cup fresh squeezed lime juice

  • 3 Tablespoon coarsely chopped shallot

  • 3 Tablespoon chopped fresh cilantro

  • 2 Tablespoon chopped chipotle chiles in adobo

  • 3  garlic cloves smashed and peeled

  • 2 Teaspoon agave syrup or honey

  • 1 Teaspoon ground cumin

  • 1 Teaspoon dried oregano

  • 1 Teaspoon chile powder

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon ground coriander

  • 1/3 Cup avocado oil or other neutral oil

• Step 2

  Place the chicken thighs in a bowl, add half of the marinade, and coat the chicken thoroughly. Cover and refrigerate for at least 2 hours and up to 8 hours. Reserve the remaining marinade separately.

  Ingredients

  • 1 1/2 Pound boneless, skinless chicken thighs

• Step 3

  When ready to cook, preheat the Traeger to 400°F; this will take at least 15 minutes.

  400 ˚F / 204 ˚C

• Step 4

  Remove the chicken thighs from the marinade letting any excess marinade drip back into the bowl or bag. (Discard this marinade.) Insert a leave-in meat thermometer into the center of the thickest chicken thigh. Transfer the thighs to the hot grill grates and cook until the internal temperature reaches 170°F, 25 to 35 minutes.

  00:15

  400 ˚F / 204 ˚C

• Step 5

  Transfer the thighs to a cutting board to rest briefly. If using corn on the cob, grill it, turning it occasionally, until some kernels are charred, then remove the kernels from the cob. Cut the the chicken thighs into bite-size pieces.

  00:25

  400 ˚F / 204 ˚C

  170 ˚F / 77 ˚C

  Ingredients

  • 1  ear of husked corn or 1 cup frozen fire-roasted corn kernels at room temperature

• Step 6

  To assemble the bowls, toss the lettuce and cabbage in a large mixing bowl. Drizzle with 2 to 3 tablespoons of the reserved marinade, then divide among 4 serving bowls. Arrange the corn, tomato, black beans, guacamole, and cheese in clusters on top of the lettuce and cabbage. Top with the chicken, drizzle with some of the remaining marinade. Finish with a drizzle of Mexican crema and the epazote leaves, if using. Serve with tortilla strips or chips. Enjoy!

  Ingredients

  • 1  head Romaine lettuce, shredded

  • 1/2  small head Savoy cabbage, shredded

  • 1  large tomato sliced or diced

  • 1  15-oz can black beans, rinsed well and drained

  • 1/2 Cup homemade or store-bought guacamole

  • 1/2 Cup crumbled Cotija cheese

  • 1/4 Cup Mexican crema or sour cream mixed with a little lime juice (optional)

  • 2 Tablespoon hand-torn epazote leaves (optional)

  •  Crisped tortilla strips or tortilla chips, for serving