Learn how to make smoked chicken tacos! We start with an easy yet flavorful marinade rub on boneless chicken thighs, then smoke and assemble our delicious smoked chicken tacos.
Whether you’ve got a Pit Boss or Traeger pellet grill, a Masterbuilt electric smoker, or a simple gas grill, you can make delicious smoked chicken tacos right at home!
Marinate the Chicken Thighs
We prefer using boneless skinless thighs for our smoked chicken tacos.
Chicken thighs are one of our favorite types of chicken to make on the smoker, along with whole and spatchcocked chickens.
The chicken thighs are much more forgiving than chicken breasts because they are less likely to dry out while cooking.
Chicken breasts work great for dishes like our Honey Garlic Smoked Chicken Kabobs, but for smoked chicken tacos, we’re sticking with thighs.
The marinade for these tacos is actually more similar to the consistency of a rub.
Marinade Ingredients
- 2 cloves of Garlic, minced
- 1 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- 1 Tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Oregano
- 1 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
Mix all these ingredients together in a glass measuring cup or a small bowl.
Stir together with a spoon or small silicone spatula.
Plan on smoking about 1/3 – 1/2 pounds of chicken per adult. Our marinade recipe is enough for 2 lbs of chicken thighs, so it will work for a group of four to five people.
Put the whole chicken thighs and the rub in a resealable gallon-sized bag.
We prefer using resealable freezer bags for marinating since they are thicker and sturdier than regular gallon-sized bags.
Once the bag is sealed, move the chicken around in the bag to distribute the marinade evenly over each piece of chicken.
Refrigerate the bag for at least 2 hours or until your grill or smoker is preheated and you are ready to cook!
Prepare the Smoked Chicken Taco Ingredients
For our smoked chicken tacos, we prefer using freshly shredded cheese.
As we discussed with our smoked macaroni and cheese and our smoked chicken enchiladas, pre-shredded packaged cheese is coated in cellulose and other anti-caking agents.
This is great for keeping the cheese shreds from sticking together in the package, but makes them less appetizing and much harder to melt.
That’s why we always prefer to freshly shred our own blocks of cheese.
This is super easy to do with a rotary cheese grater such as the one we like from Zulay.
Other toppings you may want to consider are:
- Shredded cabbage mix
- Shredded lettuce
- Chopped tomatoes
- Salsa
- Fresh cilantro
- Sour cream
And don’t forget our favorite sauce for tacos: Homemade Cilantro Lime Crema from Bake it After All.
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How to Prepare the Corn Tortillas
We like using corn tortillas for our smoked chicken tacos.
However, if you prefer flour tortillas, they will work just as well.
When using corn tortillas, the best way to prepare them for serving is to spray both sides of each corn tortilla with a little bit of olive oil spray.
Heat each side of the tortilla in a skillet over medium heat until the tortilla is soft and pliable. Keep the tortillas warm in the oven until you are ready to serve the tacos.
Smoke the Chicken Thighs
Once the chicken has marinated a few hours and you’ve got your other ingredients ready to go, it’s time to fire up the grill or smoker!
(If you want more in-depth, step-by-step instructions for how to set up multiple types of different smokers to smoke boneless skinless chicken thighs, you can check out our complete smoked boneless skinless chicken thighs recipe HERE.)
Best Cooking Temperatures and Woods
When it’s time to cook, set up your grill, pellet grill, or smoker for INDIRECT heat at 250°F.
We made our smoked chicken tacos on our Pit Boss pellet grill using a cherry wood pellet blend, but really any mild fruitwood will work well with your chicken.
Our advice is to stay away from heavily scented woods like hickory and mesquite for this dish as the flavors may clash with the marinade.
Lightly oil the grates of your grill or smoker and once it is preheated and smoking, put the marinated chicken thighs on.
Plan on the smoked chicken thighs taking about 1 hour to cook at 250°F.
Try to rotate and flip the thighs every 15 minutes or so while they are smoking so that they all cook evenly.
Target Internal Temperature for Smoked Chicken Thighs
You HAVE to use a good instant read meat thermometer to track the internal temperature of your smoked boneless chicken thighs to make sure they are safely cooked.
We are particular fans of this one from ThermoPro because of its durability and affordable price.
We are targeting a final internal temperature of 175°F on the smoked boneless skinless chicken thighs to know that they are safe to eat and finished cooking.
Yes, you may be thinking to yourself you’ve always heard 165°F is the target internal temperature for chicken.
While this is true for white meat chicken breasts, 175°F is actually the food safe temperature for dark meat poultry such as chicken legs and thighs.
We find the smoked chicken tacos also taste better when the chicken thighs are cooked all the way to 175° as more of the fat fully renders and the meat actually gets juicier.
This is why chicken thighs are so forgiving!
Assemble and Serve the Smoked Chicken Tacos
Remove the smoked chicken thighs from the smoker or grill to a cutting board and let them rest for about 5-10 minutes.
While they are resting, you can warm up the corn tortillas if you haven’t done so already and set out the toppings for everyone.
Next, chop the chicken into very small bite-sized pieces using a good chopping knife like our favorite from iMarku.
Fill the warm tortillas with the smoked chicken and your choices of and toppings and enjoy your smoked chicken tacos!
What Other Foods Can I Smoke?
Looking for more fun recipes to try on your grill or smoker? Check out some of our favorites below for a little inspiration!
Pork
- Traeger Baby Back Ribs
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Traeger Smoked Pork Loin
- Traeger Smoked Pork Spare Ribs
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Camp Chef Pulled Pork
- Masterbuilt Electric Smoker Pulled Pork
- Masterbuilt Baby Back Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
Beef
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Beef Brisket
- Traeger Smoked Chuck Roast
- Traeger Smoked Pot Roast
- Traeger Smoked Beef Short Ribs
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Pit Boss Smoked Tri-Tip Roast
- Pit Boss Grilled Hamburgers
- Camp Chef Smoked Beef Brisket
- Masterbuilt Smoked Chuck Roast
- Masterbuilt Beef Brisket
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
Seafood
- Pit Boss Smoked Salmon
- Traeger Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
Poultry
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Pit Boss Smoked Chicken Wings
- Pit Boss Smoked Boneless Turkey Breast
- Traeger Smoked Whole Chicken
- Traeger Smoked Chicken Thighs
- Traeger Smoked Chicken Breasts
- Traeger Smoked Chicken Legs
- Traeger Smoked Chicken Wings
- Traeger Smoked Boneless Turkey Breast
- Smoked Whole Chicken in Masterbuilt Electric Smoker
- Smoked Chicken Breasts in an Electric Smoker
- Smoked Chicken Thighs in an Electric Smoker
- Smoked Chicken Legs in an Electric Smoker
- Smoked Turkey in a Masterbuilt Electric Smoker
- Smoked Turkey Burgers
- Smoked Boneless Skinless Chicken Thighs
- Smoked Chicken Tenders
- Smoked Chicken Leg Quarters
- Smoked Pulled Chicken
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcocked Smoked Turkey on a Pellet Grill
- Smoked Turkey Wings
- Smoked Turkey Thighs
- Smoked Turkey Tenderloins
- Smoked Turkey Soup
- Smoked Turkey Sandwiches
- Smoked Chicken Salad
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
Lamb
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Fun Entrees
Sides and Desserts
- Pit Boss Corn on the Cob
- Pit Boss Smoked Mac and Cheese
- Pit Boss Smoked Baked Beans
- Pit Boss Smoked Queso Dip
- Traeger Smoked Baked Beans
- Traeger Smoked Corn on the Cob
- Traeger Smoked Mac and Cheese
- Smoked Mashed Potatoes
- Smoked Potato Salad
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
- Smoked Cornbread
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Smoked Green Beans
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Smoked Brussel Sprouts
- Smoked Cabbage
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Egg Salad
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Peaches
- Smoked Peach Cobbler
- Smoked Chocolate Chips
- Smoked Chocolate Chip Cookies
Smoked Chicken Tacos
Equipment
- Grill, Pellet Grill, or Smoker Set up for INDIRECT heating
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs
Marinade Rub
- 2 cloves Garlic
- 1 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- 1 Tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- ½ tsp Oregano
- 1 tsp Salt
- ¼ tsp Freshly Ground Black Pepper
For the Tortillas
- Corn or Flour tortillas about 2-3 per person
- Olive Oil Spray if using corn tortillas
Optional Toppings
- Freshly Shredded Cheese
- Shredded Cabbage Mix
- Shredded Lettuce
- Chopped Tomatoes
- Chopped Cilantro
- Salsa
- Sour Cream
- Cilantro Lime Crema
Instructions
Marinate the Chicken
- Mix the marinade rub ingredients together in a small bowl to form a paste.
- Place the chicken in a resealable gallon-sized bag and add the rub to the bag.
- Seal and move the chicken around to distribute the rub evenly all over the chicken.
- Refrigerate the bag for anywhere between 30 minutes and 2 hours.
Set up the Grill or Smoker
- Light or turn on your smoker, grill or pellet grill and set up the temperature to 250°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking
- Brush the grill grates with oil to keep the chicken from sticking.
- Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.
- Once smoke is being produced and the grill or smoker is at 250°F, put your seasoned chicken on the COOL side of the grill.
Smoke the Chicken
- Smoke the chicken thighs for about 1 hour until they have reached an internal temperature of at least 175°F using an instant read thermometer.
- Rotate and flip the chicken every 15 minutes or so to make sure it cooks evenly.
- Remove chicken to a cutting board and allow the meat to rest for 5 to 10 minutes.
- Chop chicken into bite-sized pieces.
Prepare the Corn Tortillas
- This can be done while the chicken is smoking.
- Heat a skillet over medium heat. Spray each side of the tortillas with canola or olive oil spray.
- Add tortillas to the skillet in a single layer. Heat until warm on one side, flip, and heat until warm on the other side, then transfer to a plate. Repeat until all the tortillas have been heated.
- Place the plate in the oven on WARM to keep them warm while the chicken finishes cooking.
Serve the Smoked Chicken Tacos
- Set out the toppings of your choice
- Fill the warm tortillas with chopped smoked chicken and your favorite toppings and enjoy!
