Smoky BBQ Chicken Street Tacos

Find the best recipe for Smoky BBQ Chicken Street Tacos, inspired by Monterrey street food with a creative twist of crispy chicharrón bits. Learn how to make this mouthwatering dish at home with easy-to-follow instructions and step-by-step guidance.

Time: Prep - 120 minutes Cook - 30 minutes Total - 150 minutes

Servings: 6

Difficulty: Intermediate

Cuisine: Mexican Fusion

Allergens

Gluten, Dairy (in pickled onions)

Ingredients

1. 6 large bone
in, skin
on chicken thighs 2. 2 cups smoky BBQ sauce 3. 8 corn tortillas 4. 1 cup pickled onions 5. 1 cup chicharrón bits 6. 1 avocado, sliced 7. 1 lime, cut into wedges 8. Fresh cilantro leaves

Instructions

In a large bowl, combine the chicken thighs and smoky BBQ sauce. Mix well to ensure all pieces are coated evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat your grill or grill pan to medium high heat. Remove chicken from marinade, letting excess sauce drip off.
Grill the chicken thighs until cooked through and nicely charred, about 5 7 minutes per side. Remove from grill and let rest for a few minutes before shredding with two forks.
Warm the corn tortillas on the grill or in a dry pan for about 30 seconds on each side.
To assemble, place a layer of shredded chicken on each tortilla, followed by a spoonful of pickled onions, a few chicharrón bits, a slice of avocado, and a squeeze of lime. Finish with fresh cilantro leaves.

Chef’s Insight

To add a bit more smokiness, you can use mesquite wood chips while grilling the chicken.

Notes

Marinate the chicken for at least 2 hours for best flavor results.