Ingredients
8 chicken thighs
1 c. brewed coffee
2 tbsp. brown sugar
2 tsp. oregano
1 tsp. cumin
5 cloves garlic, smashed
2 bay leaves
1/2 an onion, chopped in half
1/2 c. orange juice
Juice of 1 lime
2 c. chopped pineapple
1/2 c. diced red onion
2 Serrano or small jalapeño chiles, minced
1/3 c. freshly chopped cilantro
1/4 c. fresh lime juice
2 tsp. apple cider vinegar
1 tsp. kosher salt
4 slices bacon, chopped
kosher salt
Freshly ground black pepper
1/2 c. reserved cooking liquid (from pulled chicken)
4 tbsp. ketchup
1 tbsp. apple cider vinegar
3 tbsp. chipotle in adobo (sauce only)
Corn tortillas, for serving
Preparation
Step 1Marinate chicken: In a resealable container or bag, add chicken and brine ingredients. Marinate 4 to 6 hours. Step 2Make pineapple salsa: Combine all ingredients and let sit 20 minutes before serving. Step 3Cook chicken and make sauce: Meanwhile, in a medium Dutch oven, cook bacon over medium-high heat until crispy. Remove with a slotted spoon and set aside. Remove chicken from brine (reserve liquid) and blot with paper towels. Brown chicken in remaining bacon fat at medium-high heat and season with salt and pepper. Step 4Once chicken is browned on both sides, add brine to pot and bring to a boil over medium-high heat. Continue to boil, uncovered, for 20 minutes. Remove chicken with a slotted spoon and transfer to a plate. Let cool, then shred. Step 5Transfer ½ cup of remaining liquid from pot to a small bowl (discard the rest). Add ketchup, apple-cider vinegar and chipotle sauce and whisk together. Mix some or all of the sauce with the chicken; adjust depending on how saucy or spicy you prefer it. Step 6Assemble tacos: Serve chicken in corn tortillas with pineapple salsa.
