Festival Classic Lunch: Texas-Style BBQ Chicken Tacos

Discover the ultimate Texas-style BBQ chicken taco recipe, inspired by the famous Kreuz Market. Sizzling, smoky, and full of festival energy, this dish is a must-try for any BBQ lover.

Time: Prep: 20 minutes - Cook: 35 minutes - Total: 55 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: American, Texas BBQ

Allergens

Gluten (in tortillas), Dairy (optional sour cream)

Ingredients

1. 4 pounds bone
in, skin
on chicken parts (a mix of legs, thighs, and wings) 2. 1 cup Kreuz Market
style BBQ seasoning (see recipe below) 3. 2 cups wood chips, soaked in water for at least 30 minutes (optional) 4. 8 large flour tortillas, warmed 5. 2 cups shredded lettuce 6. 1 cup diced tomatoes 7. 1/2 cup thinly sliced red onion 8. 1/2 cup fresh cilantro leaves 9. 1 lime, cut into wedges 10. Sour cream (optional) Kreuz Market
style BBQ Seasoning: 1. 1/4 cup paprika 2. 2 tablespoons kosher salt 3. 2 tablespoons sugar 4. 1 tablespoon chili powder 5. 1 tablespoon ground black pepper 6. 1 teaspoon ground cumin 7. 1 teaspoon garlic powder 8. 1 teaspoon onion powder 9. 1 teaspoon cayenne pepper (optional)

Instructions

In a small bowl, mix together all the ingredients for the Kreuz Market style BBQ seasoning. Reserve 2 tablespoons for garnish.
Pat the chicken dry with paper towels and remove any excess skin from the wings.
Rub the chicken with the remaining BBQ seasoning, making sure to coat every surface evenly.
Preheat your grill or smoker to 350°F (175°C). If using a charcoal grill, add the soaked wood chips to create smoke.
Place the chicken on the grill grates and cook with the lid closed for 20 25 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C). Turn the pieces occasionally for even cooking.
Remove the chicken from the grill and let it rest for 5 minutes before shredding the meat off the bones.
To assemble the tacos, spread a layer of shredded chicken on each tortilla, followed by lettuce, tomatoes, red onion, and cilantro. Drizzle with sour cream if desired, and garnish with reserved BBQ seasoning.
Serve with lime wedges for squeezing over the top.

Chef’s Insight

The secret to juicy, flavorful BBQ chicken is a slow cook over indirect heat, allowing the smoke from the wood chips to infuse the meat with that classic Texas BBQ taste.

Notes

For a true Texas BBQ experience, consider using pecan or oak wood chips to create the classic smoky flavor.

Substitutions

For gluten-free, use gluten-free tortillas. For a vegetarian option, replace the chicken with grilled vegetables or tofu.

Alternative Preparations

This recipe can also be made in an oven at 375°F (190°C) for 40-45 minutes, or using a slow cooker on low for 6-8 hours.

Alternative Methods

If you don't have access to a grill or smoker, this dish can be prepared in the oven or slow cooker as mentioned above.

Best Storage Practice

Store cooked and shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Shelf Life

Freshly grilled chicken will stay safe to eat for up to 2 hours at room temperature, but should ideally be consumed within 30 minutes.

Plating Tips

Arrange the tacos on a large platter or individual plates, garnished with lime wedges and a sprinkle of reserved BBQ seasoning.

Nutrition Facts

(Per serving) Calories: 546 kcal, Fat: 23g, Protein: 48g, Carbohydrates: 47g, Fiber: 5g, Sodium: 1800mg