Two open faced tacos on a circular wooden plate on a cream colored table cloth with trees in the distant background.

Chicken Street Tacos

Name: Chicken Street Tacos Recipe
Prep time: 12 h
Cook time: 2 h
Yield: 6 Servings
Cuisine: Operation BBQ Relief
Ingredients: 4-8 Boneless Chicken Thighs, trimmed; 1/3 cup Operation BBQ Relief Florida Mojo Rub; 1/3 cup Olive Oil; 1 Herb Mop; 1/2 stick Butter; 6 Soft Taco Shells, flour and/or corn; Shredded Cheese, fresh or store bought, to taste; Sour Cream, optional, to taste; Pico de Gallo, freshly made or store bought, to taste; Additional Items:; Gallon Size Zipper Storage Bag; Disposable Aluminum Pan

Brought to you by Operation BBQ Relief

Makes: 6 servings
Prep Time: 2 - 12 hours
Cook Time: 2 - 2 1/2 hours

Ingredients:

Boneless Chicken Thighs, trimmed
Operation BBQ Relief Florida Mojo Rub
Olive Oil
Herb Mop
Butter
Soft Taco Shells, flour and/or corn
Shredded Cheese, fresh or store bought, to taste
Sour Cream, optional, to taste
Pico de Gallo, freshly made or store bought, to taste

Additional Items:

• Gallon Size Zipper Storage Bag
• Disposable Aluminum Pan

Directions:

Add chicken thighs to the zipper storage bag.
Add 1/3 cup Operation BBQ Relief Florida Mojo Rub.
Add 1/3 cup olive oil.
Seal storage bag. Make sure bag is fully sealed.
Thoroughly mix chicken.
Marinate chicken in the fridge for a minimum of 2 hours to overnight.
Preheat gas smoker to 250-300℉.
Note: this can also be done in a gas grill: set up for indirect grill and use a smoker box or smoker pouch.
Place chicken into disposable aluminum pan.
Add the 1/2 stick of butter to the aluminum pan.
Place the aluminum pan into the smoker.
Smoke for about 2 hours, until internal temperature is 200℉.
Remove from the smoker and shred the chicken in the juices in the pan.
Tip: You can use your hands, forks or shredding claws, but be careful as the chicken will be hot.
On the grill or smoker, warm your taco shells directly on the cooking grid.
Once the shells are warm, remove from the grill/smoker and place on a plate.
Place shredded cheese, shredded chicken, pico de gallo and sour cream on the shells.
Serve and enjoy.