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Grilling
Recipes
Operation BBQ Relief
Chicken Street Tacos
Chicken Street Tacos
Brought to you by Operation BBQ Relief
Makes
6 servings
Prep Time
2 - 12 hours
Cook Time
2 - 2 1/2 hours
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Current rating: 0 (0 ratings)
Ingredients:
4-8 Boneless Chicken Thighs, trimmed
1/3 c Operation BBQ Relief Florida Mojo Rub
1/3 c Olive Oil
1 Gallon Size Zipper Storage Bag
1 Herb Mop (Available on BlueRhino.com)
1 Disposable Aluminum 1/2 Pan
1/2 Stick Butter
Shredded Cheese, fresh or store bought, to taste
Sour Cream, optional, to taste
Pico de Gallo, freshly made or store bought, to taste
6 Soft Taco Shells, flour and/or corn
Directions:
Add chicken thighs to the zipper storage bag.
Add 1/3 c Operation BBQ Relief Florida Mojo Rub.
Add 1/3 c olive oil.
Seal storage bag. Make sure bag is fully sealed.
Throughly mix chicken.
Marinate chicken in the fridge for a minimum of 2 hours to overnight.
Preheat gas smoker to 250-300ºF.
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 200ºF.
Remove from the smoker and shred the chicken in the juices in the pan.
Tip: You can use your hands, forks or shredding claws.
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.
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For additional Operation BBQ Relief tips and techniques, check out the
Summer Grilling Series
page.
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