Josh Schwartz is a chef and fly-fishing guide who’s spent his life in pursuit of three things: flavor, fire, and fish. He began in his grandfather’s French bistro and went on to lead renowned kitchens like The French Laundry and Bouchon, building a fine dining career at the highest level. A move to Napa Valley introduced him to fly fishing—and a more balanced lifestyle.Now, through Travel Creel Hospitality, Josh combines his culinary skills and love of the outdoors to create unforgettable experiences that pair world-class food with time on the water.

In this recipe, Josh brings his signature blend of culinary excellence and outdoor adventure to create his mesquite-grilled pineapple and guajillo chile chicken thighs. Over open flame, Josh balances the smoky heat of dried guajillo chiles with the caramelized sweetness of fresh pineapple, transforming humble ingredients into bold, unforgettable flavors. It's a dish that captures his philosophy perfectly: rustic, refined, and best enjoyed after a day on the water.

-10 chicken thighs (bone in/skin on)
-4 Guajillo chiles (stem removed)
-2 cups pineapple juice
-2 cups Orange juice
-2 Shallots (peeled and sliced)
-6 cloves Garlic( peeled)
-1/4 road pineapple peeled and diced
-4 oz Mezcal
-1/2 cup chopped cilantro
-Maldon salt (to taste)

1. Add fruit juices to heavy bottom S/S sauce pot. Add garlic, shallot, and guallio peppers.
2. Bring to simmer.
3. Char pineapple under broiler or pizza oven till edges are black
4. Add pineapple to sauce pot continue to simmer for 2 minutes.
5. Cover with lid and turn off heat. Let sit covered for 15 minutes
6. Pour this mixture into a blender and blitz till smooth.
7. Finish with mezcal you like..(the smokier the better)...
8. Pour marinade over chicken thighs and let sit for a minimum of 2 hours...
9. Grill... till juices run clear.
10. Put the remaining marinade in a pot and bring to a simmer..add chopped cilantro and pour over grilled chicken...