Grill Smoked Chicken Thigh Tacos
Grill Smoked Chicken Thigh Tacos recipe. Bone-in chicken thighs with a spice rub and some smoke - my favorite way to make chicken tacos.
Grill Smoked Chicken Thigh Tacos recipe. Bone-in chicken thighs with a spice rub and some smoke - my favorite way to make chicken tacos.
- 1/2 teaspoon ground cinnamon
- shredded cheese
- 1 teaspoon garlic powder
- salsa
- tortillas
- cilantro leaves
- diced onion
- shredded cabbage
- 1 tablespoon ancho chile powder
- 2 cups soaked wood chips (i used pecan wood chips but any smoking wood will do)
- 8 bone-in chicken thighs, skin removed (about 3 poun
- 1 tablespoon diamond crystal kosher salt (or 2 teaspoons fine
- 1 teaspoon dried oregano (preferably mexican oregano)
- 1/8 teaspoon (a pinch) ground cloves
- thin-sliced jalapeã±os
- Carbohydrate 14.3116670529482 g
- Cholesterol 15.0666666666667 mg
- Fat 5.41523182069538 g
- Fiber 3.14005765941588 g
- Protein 5.52816169431582 g
- Saturated Fat 2.91485853135873 g
- Serving Size 1 1 -8 (108g)
- Sodium 287.021272827815 mg
- Sugar 11.1716093935324 g
- Trans Fat 0.488030076461372 g
- Calories 122 calories
Step-by-step
- Rub the chicken thighs: Sprinkle a heavy coat of the rub over the chicken thighs. Gently pat the rub to help it stick, and work it into any natural seams in the meat.
- Set the grill up for indirect medium heat: Set your grill up for indirect medium heat, 350°F, with a drip pan in the middle of the grill and the fire on the sides. In my kettle grill, I light a chimney starter 3/4 full of coals; when the coals are lit and covered with gray ash, I pour them in two piles on the sides of the grill, with the drip pan in the middle. (If your grill comes with charcoal baskets, use them - they help keep the charcoal piles together.) Then I put on my grill grate and brush it clean.
- Grill the chicken thighs: Add the smoking wood to the coals, put the chicken thighs on the grill over indirect heat (that is, on the grate over the drip pan). Cook the chicken with the lid closed as much as possible until the chicken reaches an internal temperature of at least 185°F, about 50 minutes. Remove the chicken to a platter.
- Rest, chop, and serve: Let the chicken rest until it is cool enough to handle, about 5 minutes. Chop the chicken by carefully cutting the bone out of the middle of each thigh, making sure to get the gristle at both knobs of the bone, then slicing the meat lengthwise into strips, then chopping across the strips to rough dice the chicken. (This doesn’t have to be precise - just aim for small, bite sized pieces.) Pour any juices left in the platter over the chopped chicken, then pass the chicken at the table with the accompaniments and let everyone make their own tacos.
My Go-To Smoked Chicken Thigh Tacos: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. But even amidst the chaos of school pick-ups, work deadlines, and soccer practice, I've discovered the secret to a quick, flavorful, and impressive dinner: these smoked chicken thigh tacos. They're a true weeknight lifesaver, and honestly, the entire family loves them. I've perfected this recipe over time, making sure it's adaptable to my busy schedule while never compromising on taste.
The beauty of this recipe lies in its simplicity and versatility. While it may sound like a complicated culinary adventure with terms like "indirect heat," rest assured that the process itself is remarkably straightforward. You don't need to be a grill master to achieve incredible results. The smoky flavor infuses the chicken thighs with a depth of taste that elevates this simple dish to a whole new level. And the best part? The prep time is minimal, leaving you with more time to focus on the things that really matter (like tucking my kids into bed).
What I love most about these tacos is the ability to customize them to everyone's liking. My kids, for instance, are obsessed with the shredded cheese and vibrant salsa. My husband prefers a more substantial taco, loaded with all the fixings. Even my picky eater of a teenager approves! The flexibility of this recipe makes it perfect for a casual family meal, a get-together with friends, or even a quick lunch for myself on a busy workday.
The key to the perfect smoked chicken thigh is choosing quality ingredients. Using bone-in chicken thighs ensures that the meat remains incredibly juicy and flavorful during the smoking process. I also like to use a generous blend of spices, carefully balancing the heat of the chili powder with the warmth of cinnamon and oregano. The result is a smoky, savory, and delightfully complex flavor profile that pairs beautifully with the fresh toppings.
Beyond the taste, this recipe offers a surprising amount of control over the cooking time and flavor profile. The indirect heat method is surprisingly forgiving, and you can adjust the cooking time to match your own schedule. If I’m running late, I can crank up the heat a little and get these tacos ready even faster. This versatility makes this recipe a true staple in my culinary arsenal.
And let's not forget the wonderful aroma that fills the kitchen (and the backyard!) while the chicken smokes. It’s an experience that elevates this simple meal into something truly special, something that transforms a hurried weeknight into a heartwarming family moment. So, even if you’re pressed for time or feel intimidated by the idea of grilling, I urge you to give this recipe a try. You might just find it becomes a new family favorite. It certainly has for mine.
From the perfectly charred and smoky chicken to the bright, fresh flavors of the toppings, this recipe ticks all the boxes for a delicious and satisfying meal. But it’s more than just a delicious recipe; it’s a testament to how even the simplest things in life can bring us together. The family gathered around the table, enjoying a meal together, is a precious memory I cherish, and these tacos have become an important part of that.
Ingredients for Success:
Chicken: Bone-in chicken thighs are essential; they stay incredibly juicy during smoking.
Spice Rub: A balanced blend of spices creates depth of flavor.
Wood Chips: Pecan wood chips deliver a delicious smoky aroma and taste.
Toppings: Fresh toppings like cilantro, onions, shredded cabbage and salsa are what bring these tacos to life.
Beyond the Taco:
This beautifully prepared smoked chicken is incredibly versatile. Use it for salads, bowls, burritos, or even just serve it alongside your favorite sides. The smoky flavor shines in so many different dishes.
Cooking isn’t just about sustenance; it’s about creating moments of connection and happiness. This recipe has become more than just a meal for my family; it’s a symbol of togetherness, of shared laughter and delicious food. It's a reminder that even amidst a busy life, taking the time to create something delicious can bring a wealth of joy and create lasting memories.
