Spiced chicken thighs grilled over charcoal, then shredded and piled into warm corn tortillas with avocado crema, pickled jalapeños and shredded cabbage. Fast, fresh and genuinely brilliant midweek cooking that doesn’t feel like a compromise. This recipe is about making the most of simple, seasonal ingredients and letting the fire do the work.

The chicken is seasoned with a straightforward blend of smoked paprika, cumin, garlic powder and oregano—flavours that develop beautifully over direct heat on the BBQ. Cooking over charcoal adds a subtle smokiness that lifts the dish beyond the everyday. Once rested and shredded, the chicken’s juicy texture contrasts nicely with the crisp, vibrant slaw and the creamy avocado topping. The pickled jalapeños bring just the right amount of brightness and heat to balance the richness.

This is BBQ as a tool rather than an event; a way to bring a bit of craft and care to your weeknight dinner without fuss. The focus is on clean, whole-food cooking that’s accessible and satisfying. With a two-zone setup and a few key techniques, you’ll have a meal that’s fresh, flavourful and just right for any day of the week.