These smoked chicken tacos are filled with delicious shredded barbecue chicken thighs and topped with an incredible homemade chipotle crema.
Tacos were made to be messy, and these pulled chicken thigh tacos are no different. These are bursting with flavor from the slow-smoked chicken thighs (the best way to prepare chicken bar none) but what really sets them apart is the homemade chipotle crema. This homemade sauce features chipotle peppers and adobo sauce, and offers a unique smoky-spice flavor that goes perfectly with the chicken.
These tacos offer smoke, sweet and heat in equal measure, and are destined to become an instant hit.
Quick Tips
- Let the Chicken Sit in Seasoning: If time allows, allow your chicken to sit in the dry rub seasoning prior to smoking. This will help the rub bind to the chicken better but, more importantly, allow the salt to soak into the chicken. This will keep it juicy and improve the flavor.
- Don’t Forget to Rest: Never underestimate the impact of resting meat, even for pulled chicken. We need those juices locked in and set before shredding the meat.
- Shred with Forks: I find the most efficient way to pull chicken is just with a pair of forks. Meat ‘claws’ are available out there, but I find them better suited for larger pork or beef cuts instead of chicken. Insert the forks into the chicken and pull one away from the other to break the chicken down. Keep going until all the meat is shredded and broken down.
Smoked Chicken Tacos with Chipotle Crema
These smoked chicken tacos are filled with delicious shredded barbecue chicken thighs and topped with an incredible homemade chipotle crema.
Ingredients
- 12 boneless chicken thighs
- 12 corn tortillas
Dry Rub
- ¼ cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp kosher salt
Chipotle Crema
- ½ cup sour cream or Mexican crema
- 1 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce from the can of chipotles
- ¼ tsp garlic powder
- salt to taste
Garnish
- fresh cilantro roughly chopped
- 1 red onion chopped
- 1 jalapeño pepper deseeded and chopped
Instructions
- Fire up your smoker to 250°F (120°C)
- In a small bowl, add all the dry rub ingredients. Use a fork to combine well.
- Generously coat the chicken thighs with the dry rub, covering all sides
- Once your smoker has hit target temperature, place the chicken thighs on the smoker grates. Smoke until the internal temperature reaches 165°F (74°C), about 1 ½ – 2 hours.
- Combine all crema ingredients in a food processor or blender. Blend until smooth and creamy. Adjust seasonings to taste.
- Remove the chicken from the smoker and transfer it to a large bowl or pan. Use forks or hands to shred the chicken into strands.
- Place the shredded chicken on a platter or in a bowl. Drizzle generously with chipotle crema.
- Serve the shredded chicken in corn tortillas, topped with chopped red onion, chopped jalapeno, any leftover chipotle crema, and fresh cilantro
Tried this recipe?Let us know how it was!
