Bbq Smoked Chicken Tacos Recipe
House cheesy Mac, smoked brisket burnt ends, carmalized with organic bbq smoked chicken, shaved iceberg, grilled onions, cherry peppers and BBQ sauce with homemade corn, Baja cheese, Alabama white BBQ & pickled potato chips in a griddled flour tortilla
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Ingredients
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Smoked BBQ Chicken
House Cheesy Mac (for taco topping)
Caramelized Onions & Grilled Veg
Shaved Iceberg & Pickles
Baja Cheese Sauce
Alabama White BBQ Sauce
Tortillas & Assembly
Garnish & Optional
Method
Smoked BBQ Chicken
- 1
Season and marinate
In a bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub mixture evenly over chicken thighs. Add apple cider vinegar and olive oil and toss to coat. Let sit 20–30 minutes (or refrigerate up to 4 hours).
- 2
Smoke or roast chicken
Preheat smoker to 275°F (or oven to 300°F if not using a smoker). Place chicken thighs on the smoker grates (or a rimmed sheet in oven). Smoke until internal temperature reaches 165°F, about 60–90 minutes depending on thickness. If using an oven, roast until 165°F, about 35–45 minutes. During the last 10 minutes brush the chicken with 1/2 cup BBQ sauce and continue until sauce sets and chicken is glazed.
- 3
Shred and finish
Remove chicken and let rest 5 minutes. Shred or chop into bite-sized pieces. Toss shredded chicken with remaining 1/4 cup BBQ sauce to keep moist and saucy. Keep warm until assembly.
House Cheesy Mac (for taco topping)
- 4
Cook pasta
Bring a pot of salted water to a boil and cook elbow macaroni until just tender (al dente) according to package, about 7–8 minutes. Drain and reserve 2 tbs of pasta water.
- 5
Make cheese sauce
In the same pot over medium heat melt butter. Stir in flour and cook 30 seconds to form a light roux. Gradually whisk in milk and bring to a gentle simmer until sauce thickens, 2–3 minutes. Stir in shredded cheddar and jack until melted and smooth. Add salt and pepper. If sauce is too thick, whisk in reserved pasta water 1 tbs at a time to reach a scoopable consistency.
- 6
Finish mac
Fold drained macaroni into cheese sauce until fully coated. Keep warm; you will use about 1–2 tbs of mac per taco when assembling.
Caramelized Onions & Grilled Veg
- 7
Caramelize onions
Heat olive oil and butter in a skillet over medium-low heat. Add thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden brown and sweet, 20–25 minutes. If they begin to stick, add a tablespoon of water to deglaze.
- 8
Sauté cherry peppers
During the last 3–4 minutes add sliced cherry peppers to the skillet and sauté until just softened and warmed through. Remove from heat and hold warm.
Baja Cheese Sauce
- 9
Mix Baja cheese sauce
In a small bowl combine softened cream cheese, sour cream, lime juice, chopped cilantro, minced jalapeño (if using) and salt. Stir until smooth and slightly thin. Taste and adjust lime or salt. Transfer to a squeeze container or bowl for assembly.
Alabama White BBQ Sauce
- 10
Prepare Alabama white sauce
Whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, black pepper and salt until smooth. Chill briefly; this sauce can be made ahead and refrigerated.
Tortillas & Assembly
- 11
- 12
Assemble tacos
To assemble each taco: place a warmed tortilla on a flat surface. Spoon 1–2 tbs of house cheesy mac in the center. Add about 2–3 oz (about 1/4 cup) smoked BBQ chicken. Sprinkle a tablespoon of chopped smoked brisket burnt ends. Top with 2–3 tbs caramelized onions and cherry peppers. Add a small handful (about 1/4 cup) shaved iceberg lettuce. Drizzle 1 teaspoon Baja cheese sauce and 1 teaspoon Alabama white BBQ sauce, then a light drizzle of extra BBQ sauce if desired. Finish with 1–2 tablespoons pickled potato chips and garnish with a few cilantro leaves.
- 13
Serve
Serve immediately while warm so the cheesy mac is melty and the tortillas are soft and slightly crisp at the edges.