These Smoked Chicken Tacos have smoky, tender shredded chicken piled high on warm tortillas with charred sweet corn, crumbled Cotija, and creamy avocado, finished with a drizzle of BBQ sauce for extra depth. This is what taco night dreams are made of when you have a smoker fired up.
Piling everything onto warm tortillas with jalapeno, cilantro, and creamy avocado gives you that perfect combination of smoky, spicy, fresh, and creamy in every single bite. Whether you are smoking a whole chicken for the occasion or using already-pulled chicken, this recipe comes together easily and feeds a crowd. It is guaranteed to turn any ordinary taco night into something truly memorable.
Helpful Tips
- Keep a water pan in the smoker: Placing a drip pan filled with apple juice or broth below the grate helps maintain moisture in the chicken as it smokes low and slow for hours.
- Let the chicken rest before pulling: Giving the chicken time to cool slightly before shredding helps retain its juices, so you end up with moist, tender pulled chicken instead of dry shreds.
- Char the corn well: Roasting the corn kernels until they pick up some deep color adds a smoky sweetness that plays perfectly against the richness of the chicken and cheese.
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Ingredients
For the chicken:
- 3 pound whole chicken
- 2 tablespoons olive oil
- 1/4 cup chicken dry rub
For the tacos:
- 1/2 cup roasted corn kernels
- 10 tortillas corn or flour
- 1/4 cup Cotija cheese crumbled
- 2 jalapenos sliced
- 1/4 cup cilantro chopped
- 1 avocado thinly sliced
- BBQ sauce or hot sauce optional
Instructions
To smoke the chicken:
- Fill your pellet grill or smoker with your choice of fruit wood pellets or chips. Preheat the smoker to 225-250°F (107-121°C).
- Pat the chicken dry with paper towels and rub it all over with olive oil.
- Apply dry rub generously all over the chicken, inside and out.
- Place a drip pan filled with apple juice or chicken broth below the grate to add moisture and catch drippings.
- Put the chicken on the smoker, breast side up, and close the lid. Let it smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Once the chicken is cooked, remove it from the smoker and let it rest until it’s cool enough to handle.
- Pull the chicken off the bones and shred it with a fork or with your hands. You can leave the skin on or remove it and chop it up with a knife to add back into the pulled chicken later on.
To make the tacos:
- Spread the corn kernels on a baking sheet covered with parchment paper. Roast it at 400° F(200°C) for 40 minutes, until it’s a bit charred.
- Mix the shredded chicken with BBQ sauce.
- Heat the tortillas for 1-2 minutes on the stovetop or for 15 seconds in the microwave.
- Fill the tortillas with chicken, roasted corn, cotija cheese, jalapeno slices, cilantro, and avocado. Top with BBQ sauce, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.