Smoked Firecracker Chicken Tacos

firecracker smoked shredded chicken tacos plated with lime wedges and cucumber carrot salsa

Smoked Firecracker Chicken Tacos

Smoked and shredded chicken in a sweet, sour, and spicy firecracker sauce served on grilled flour tortillas with crunchy cucumber and carrot salsa.

Prep Time 30

Cook Time 3

Total Time 3 30

Servings Tacos

Calories 439kcal

Author Mason Woodruff

Ingredients

3 pounds Boneless Skinless Chicken Thighs

For the Rub

1 Tablespoon Paprika
1 Tablespoon Garlic Powder
2 teaspoons Kosher Salt
2 teaspoons Ground Ginger
1/2 teaspoon Black Pepper
1/2 teaspoon Chili Flakes

For the Sauce

1 cup Buffalo Sauce
3/4 cup Dark Brown Sugar
4 Tablespoons Unsalted Butter
1/4 cup Rice Vinegar or Apple Cider Vinegar
1 Tablespoon Chili Flakes

For Serving

12 Flour Tortillas
Lime Wedges
Cucumber Carrot Salsa see notes below*

Instructions

Preheat your smoker to 225ºF.
Mix the chicken rub ingredients together in a small bowl. Pat the chicken dry with paper towels before adding the rub. Mix the chicken together until evenly coated in the rub.
Once the grill is up to temperature, add the chicken directly to the grill grates. Cook for 1 hour.
After 1 hour, add the sauce ingredients to a large skillet or smoker-safe dish and place on the grill for 5-10 minutes until the butter melts and you can stir everything together.
Transfer the chicken to the skillet and coat both sides in the sauce. Spread the chicken out in an even layer, as best as possible, and cover the pan with foil or a lid.
Increase the temperature of your smoker to 350ºF and cook for 1 hour or until the chicken easily shreds.
Shred the chicken with forks or your preferred method and toss in the remaining sauce. Leave the chicken on the grill for 10-15 minutes to soak up some of the sauce and caramelize a bit around the edges.
After 10-15 minutes, add the tortillas to the grill grates and warm for a few minutes before serving with the smoked chicken and salsa or your choice of garnish.

Notes

*To make the salsa, roughly chop 4 mini Persian cucumbers and 2 peeled carrots before mixing with 3-4 thinly sliced green onions, 2 tablespoons of chili crisp, 2 tablespoons of rice vinegar or lime juice, and a few pinches of toasted sesame seeds. Salt to taste.

Other garnish ideas might include an Asian cabbage slaw, yum yum or a creamy Asian-inspired sauce, or just sliced green onion with toasted sesame seeds.

I tested this recipe on a Traeger Woodridge Elite with Traeger Signature pellets (cherry, hickory, maple blend).

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