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.

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.

3

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

400 ˚F / 204 ˚C

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.

400 ˚F / 204 ˚C

00:15

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.

400 ˚F / 204 ˚C

170 ˚F / 77 ˚C

00:25

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!

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