The chicken thigh is one of my favorite cuts of chicken. Why? Because it punches chicken breast in the face, figuratively at least, flavor wise. The extra fat in the thigh creates a great flavor profile along with a delicious juicy texture. Meanwhile, chicken breast just sits there hoping you pour some seasoning on it or it will taste like nothing.
My affinity for thighs led me to this dish, smoked chicken thigh tacos. Smoking chicken using the low and slow method on your grill creates a sophisticated layered flavor profile. Smoking the chicken thighs also makes them super juicy and adds a flavor to your tacos that you just cannot get anywhere else.
These smoked chicken thigh tacos are so easy to make and the pay off is so incredibly high. Imagine you’re having a party, specifically a party centered around tacos, and instead of boring taco meat you bring these delicious things to the table. Chicken thighs need to become a staple in your kitchen, they are so versatile and they are way cheaper than chicken breast.
Recipe – Smoked Chicken Tacos
Ingredients
1lb of Boneless Skinless Chicken Thighs
1/2 Tbsp. Garlic Powder
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp. Onion Powder
1 Tsp. Chili Powder
2 Tsp. Salt
1 Tsp. Paprika
2 Tbsp. Lime Juice
Method
Marinate the chicken thighs in all of the other ingredients.
Set up your grill by creating a hot side and a cool side. Soak about 2 cups of hickory wood chips in water.
Once your grill is hot, place your soaked wood chips onto the hot coals.
Put your chicken thighs on the cool side of the grill, close the lid on the grill as well as the vents. Monitor the chicken, let it sit in the smoke for about one hour (if the chicken isn’t quite done, cook it longer). In order to prevent your chicken from overcooking, place your chicken on the top rack of your grill (if it has that function) if it’s closed to being cooked. The chicken should have a golden reddish color, as you see on the tacos below.
Remove the chicken off of the grill, allow the chicken to cool for about 10 minutes and then dice. Serve with a warm flour or corn tortilla and any other favorite taco treats.
Enjoy!
- 1lb of Boneless Skinless Chicken Thighs
- 1/2 Tbsp. Garlic Powder
- 1 Tsp. Cumin
- 1 Tsp. Coriander
- 1 Tsp. Onion Powder
- 1 Tsp. Chili Powder
- 2 Tsp. Salt
- 1 Tsp. Paprika
- 2 Tbsp. Lime Juice
- Marinate the chicken thighs in all of the other ingredients.
- Set up your grill by creating a hot side and a cool side. Soak about 2 cups of hickory wood chips in water.
- Once your grill is hot, place your soaked wood chips onto the hot coals.
- Put your chicken thighs on the cool side of the grill, close the lid on the grill as well as the vents. Monitor the chicken, let it sit in the smoke for about one hour (if the chicken isn’t quite done, cook it longer). In order to prevent your chicken from overcooking, place your chicken on the top rack of your grill (if it has that function) if it’s closed to being cooked. The chicken should have a golden reddish color, as you see on the tacos below.
- Remove the chicken off of the grill, allow the chicken to cool for about 10 minutes and then dice. Serve with a warm flour or corn tortilla and any other favorite taco treats.
- Enjoy!
