Mesquite Smoked Chicken Tacos
Serving Size / Yield
- 12 chicken thighs
- 1 onion, chopped
- 1 4-oz can diced, mild green chilies
- 2 Tbs. vegetable oil
- 1 12-oz can mild enchilada sauce
- 1 C. chicken broth
- 1 head lettuce
- 2 limes, quartered
- 18 flour tortillas
- mesquite wood chips (included with Smoker)
Smoke chicken thighs for 30 minutes over medium heat using 2 Tbs. of mesquite wood chips, scattered over bottom of smoker. While chicken is cooking, saute onion and green chilies in oil until onion is soft. Add enchilada sauce and broth and bring to boil; reduce heat. Remove chicken from smoker and let cool. Discard wood chips and rinse smoker; fill with 1/2 inch of water. Place rack directly on bottom of pan (omit drip tray) and return smoker to stove top on lowest setting possible. Separate tortillas; randomly stack on rack and close lid; allow to steam. When chicken is cool enough to handle, pull meat from the thighs; add to sauce mixture and allow to simmer for 20 minutes. Shred lettuce. To serve, remove warm tortillas from smoker (they will have an earthy taste). Using a spoon, top tortillas with chicken mixture and garnish with lettuce and a squeeze of lime.
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