What you’ll need:

5 to 6 bone-in, skin-on chicken thighs (Pro tip: try roasting it skin-on with the fresh tomatoes and lemon to make it extra juicy and delicious.) 

Smoky Chimi Beach spice rub

1 pint of cherry tomatoes

8 to 10 cloves garlic

2 lemons

2 slices bacon (optional)

Olive oil

1.Preheat your oven to 425 degrees.

2. Place chicken thighs on a sheet pan and season generously with Smoky Chimi spice rub.

3. Drizzle with olive oil, rolling the chicken around so the thighs are covered with seasoned oil. Make sure to leave the thighs skin side up on the pan sheet.

4. Slice one lemon (including peel) into thin slices and place it between the chicken thighs on the sheet pan.

5. Cut all tomatoes in half and sprinkle them around the thighs (not on the thighs). It’s OK if they land on top of the lemons.

6. Peel and smash the garlic and sprinkle it around the thighs as well.

7. Cut the second lemon in half and squeeze juice over everything

8. Sprinkle more Smoky Chimi spice rub and drizzle more olive oil over everything on the sheet pan.

9. If using bacon, dice and sprinkle over tomato mixture.

10. Place the sheet pan on the center rack of your preheated oven and bake for 30 to 40 minutes. At the 15-minute mark, stir the tomato mixture without disturbing the chicken.

What you’ll need:

Poblano chilis (1 to 2 per person)

Smoky Citrus BBQ Beach Blend spice rub

16 to 20 Extra large shrimp (1 to 2 per chili, depending on size)

Queso fresco cheese (jack or cheddar works as well)

Corn tortillas, (1 for every 2 to 4 chilis)

Tomato salsa

Aluminum foil cut into 6” to 8” strips, depending on size of chilis

Carrot Pepper Hot Sauce (optional)

Sour cream (optional)

1.Heat your barbecue grill to high.

2. Defrost the shrimp, then remove any shells.

3. Season shrimp with Smoky Citrus seasoning.

4. Roast chilis over the grill or under a broiler until charred. Allow them to rest and then peel off charred skin.

5. Slit the chilis open carefully and rinse out seeds and membrane

6. Cut tortillas into quarters.

7. Place a piece of aluminum foil on a clean work surface and lay a chili on top of the foil.

8. Carefully place 1 to 2 pieces of tortilla inside the chili cavity.

9. Then place 1 to 2 shrimp on top of the tortilla.

10. Spoon salsa into the chili cavity and top with a generous amount of cheese. If you’re using queso fresco, break up but still use plenty. If using jack or cheddar cheese, cut a thin rectangle of cheese.

11. Bring the sides of the chili together so all the ingredients are inside. Then bring the edges of the foil together, forming a tent around the chili, and seal completely. This should be loose fitting but still sealed. Repeat for each chili.

12. Place the foil packets on the grill and roast until shrimp is cooked and cheese melted, about 10 minutes.

13. Carefully open the foil packets and place on plates or a platter. Serve with sour cream and Carrot Pepper Hot Sauce