Chicken fajitas with charred citrus and mezcal marinade

Halve the oranges, grapefruit and limes.

Grill the citrus cut side down until charred and blackened, about five or six minutes.

Squeeze the charred citrus to about three quarters of a cup of juice.

Add the mezcal, olive oil, fish sauce, garlic paste, smoked paprika, cumin, hot honey, salt and pepper to the juice and mix.

Put the trimmed chicken thighs in a bag with most of the marinade, keeping some back for basting; refrigerate two hours, four hours or overnight.

Take the chicken out of the fridge about half an hour to 45 minutes before grilling; do not cook it cold.

For the guac, halve the avocado around the pit, scoop into a bowl, add garlic paste, salt, pepper, lime juice and green salsa, mix, then add cilantro.

Toss the vegetables with olive oil, garlic powder, cumin, salt and pepper and put them in the mesh grill pan.

Grill the chicken, with the vegetables in the pan on the grill alongside.

Before flipping, dab a little reserved marinade on the chicken; let it cook a couple of minutes first so it releases from the grate, then flip.

Cook the thighs to 180 degrees; cook the vegetables until softened and charred but still crisp-tender, not mush.

Take the chicken off, baste with the reserved charred citrus marinade, and rest about seven minutes.

Slice the chicken, add a little extra marinade and lime juice.

Build on a tortilla with sour cream, the chicken and vegetables, more lime, and the guac.