Cheesy Chipotle Chicken Tacos

I've eaten all kinds of chicken tacos before but there's something about the way I make these chicken thighs that tastes really different in the best way. I brine the chicken (aka soak it in salt water + seasonings for about 30 minutes before I cook it which makes the meat really juicy and so flavorful. The main seasoning I use is pre combined, called "butter mesquite" and it is from the West Side Market in Ohio City. I'm sure you could find it somewhere else, but from a market type place would be your best bet in terms of quality! 

What you need: 

• Tortillas
• 5 boneless skinless chicken thighs
• 2 tablespoons butter mesquite seasoning (if you don't have any you can use equal amounts of garlic powder, salt, pepper and cayenne to make 2 tablespoons of seasoning instead)
• 1 tablespoon salt
• Shredded Sartori Chipotle Bella Vitano cheese
• Diced white onion 
• Fresh chopped cilantro
• Jalapenos 

What to do:

1. Fill a lage mixing bowl half way up with room temp water, and put the raw chicken in it. The thighs should be covered by the water, if not, add more. 
2. Add one tablespoon of seasoning and 1 tablespoon of salt into the water and mix the chicken around a little bit. Let sit for 30 minutes.
3. Put a little vegetable oil in a skillet and turn the heat to medium-high. 
4. Place the chicken thighs into the skillet, with about three tablespoons of the brine it was soaking in. Cook each side for about 5 minutes. (If the brine evaporates you can add more a spoonful at a time to keep a constant thin layer of juice on the bottom of the skillet.)
5. Take each piece of chicken out and cut each piece into cubes. Throw the pieces back into the skillet with the brine still hot and cook/stir it for three minutes.
6. Warm the tortillas in a new skillet for 2 minutes on each side - high heat. 
7. Assemble the taco with the chicken, cheese, diced onion, cilantro and jalapenos, then eat!