Smoked Chicken Tacos
Smoked Chicken Tacos
Tacos are always a great idea when thinking of what to eat. I happened to have some chicken thighs and felt that it was taco time. I wanted to do a little more then just chop the thighs up and sauté them. So I smoked them. They don’t need to be brined, but I recommend marinating the thighs overnight for optimal flavor. Smoke the thighs at 250 degrees for 2 hours until the thighs reach 180 degrees internal temperature.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs boneless skinless chicken thighs
- 2 tbsp vegetable oil
Dry Rub
- 1 tbsp guajillo chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
Smoked Chicken Tacos
- corn tortillas
- white onion/green onion/cilantro mix
- smoked salsa
Wood Chips
- mesquite wood chips
Instructions
- Mix the dry rub ingredients together.
- Coat the chicken thighs in vegetable oil. Season with all of the dry rub. Marinate overnight for best result.
- Let the chicken thighs rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the chicken thighs for 2 hours until they reach an internal temperature of 180 degrees.
- Let the thighs rest for 15 minutes before chopping.
- Dice the chicken thighs.
Smoked Salsa
Why not smoke the ingredients that go into a salsa? If I’m making smoked carnitas tacos, I have plenty of time to smoke jalapeños, tomatoes, onions, and garlic. I think I’ll keep smoking and continue to come up with these great ideas. Smokedy, smokedy, smokedy…Also, this salsa will keep in the refrigerator for up to a week.
Equipment
- Electric Smoker
- food processor
Ingredients
- 5 Roma tomatoes
- 1 head garlic left whole
- 1 medium white onion peeled; sliced in half horizontally
- 4 jalapeños
- 1/4 cup cilantro
- 4 tbsp vinegar
- 1/2 tsp salt
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Arrange the vegetables on the smokers rack.
- Preheat the smoker to 225 degrees according to the manufacturer’s directions. Place the rack in the smoker.
- The garlic and onions will take 2 hours to smoke. The tomatoes and jalapeños will take 4 hours. Let cool before pureeing.
- Place all of the ingredients in a food processor. Make sure to peel the garlic.
- Blend until it reaches the consistency of your liking.
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