Smoked Chicken Tacos
Pulled smoked chicken for tacos.
Jump to RecipePulled smoked chicken makes incredible tacos - the smoky meat pairs perfectly with fresh toppings and spicy salsa. It's a fun, interactive meal where everyone can build their own perfect taco. This has become a regular in our house.
Taco night is always a hit - perfect for family dinners, casual parties, or Taco Tuesday. Set up a taco bar with all the fixings and let people customize.
Set up a full taco bar - warm tortillas (corn or flour), salsa verde, fresh cilantro, diced onion, lime wedges, crumbled cotija, sliced radishes. Guacamole and sour cream are always welcome additions.
The basic taco seasoning here is a starting point. Try chipotle for smokier heat, adobo for tanginess. Fresh lime juice on the pulled meat brightens everything up. Keep extra seasoning on the table.
Thighs work better than breasts here - they shred more easily and stay moister. Cook until they pull apart easily, then shred and toss with some of the cooking juices. Keep warm for serving.
Ingredients
Instructions
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1
Season the bone-in chicken thighs generously with your favorite taco seasoning. For a smoky twist, mix in some Plowboys Yardbird Rub.
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2
Set your smoker to 275°F with cherry wood chunks for a mild smoke.
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3
Smoke the thighs for about 2.5 hours until the internal temperature reaches 175°F. Verify with an instant-read thermometer.
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4
Shred the chicken using meat shredding claws.
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5
Warm corn tortillas on the grill or in a dry skillet until pliable.
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6
Assemble the tacos with shredded chicken, salsa verde, diced onion, fresh cilantro, and a squeeze of lime.