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.
