Pulled chicken tacos

[austin87]

I squeezed some lime over some chicken thighs, then rubbed them with salt, pepper, onion, garlic, cumin, chile powder, and cayenne. While they were soaking up some flavor I got the grill going. I used Royal Oak lump with cherry wood chunks.

Thin blue smoke, we're ready to cook



They were painted with a mix of lime juice, tequila, and honey.



Pulled



And plated with a side of beans, sour cream, and grilled jalapeños. Tacos dressed with cheese, lettuce, tomato, red onion, and avocado.



Thanks for looking!

[Winz]

That last shot is worthy of any BBQ cookbook!  Very appetizing.


How long, and at what approx temp did you cook the chicken?


Winz

[SixZeroFour]

Yeah that looks incredibly delicious! I bet your plate didn't look like that for long

[JDLones]

Nice cook. I may have to try those myself. They sound great!


Jonathan

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[austin87]

@Winz this was a fairly hot smoke, probably 375 for 30-35 minutes, internal temp 170. I would have gone a little lower at 325 but I was probably a little heavy on fuel and even after shutting down the bottom vent almost all the way it stayed pretty hot.

Thighs are so versatile I think any temp between 225 and 400 would be fine. I like higher heat on chicken so the skin isn't rubbery (even though it was discarded for this cook), and I've over smoked poultry before (I'm talking to you, hickory.... I stick with pecan or fruit wood for chicken and turkey these days). Going hot and fast helps with good skin and not having acrid smoke flavor.

[Winz]

Great, thanks.

You cook reminded me that I need to do more pulled chicken - it cooks so much faster than pulled pork or beef, and makes for some tasty tacos and sliders!

Winz

[jcnaz]

That looks fantastic!

[WNC]

Man great cook, looks awesome!