Southwestern Smoked Chicken Taco

How to make Southwestern Smoked Chicken Taco Recipe - Chicken and Gouda bring a deep, smoky flavor complemented by tangy barbe-cue sauce, and tomatillo jam adds a nice sweetness and some well-hidden heat to this recipe, created by culinary enthusiast Ian Skuse.

Makes 8-10 tacos

Ingredients:
2 cups water, or enough to cover chicken
3 Tablespoons salt
5 chicken thighs (bone-in with skin)
Applewood chips
¼ cup mustard
Ian’s Dry Rub, enough to cover chicken
¼ cup barbecue sauce
Smoked Gouda (shredded)
Ian’s Tomatillo Jam for topping
Barbecue sauce for topping
1 cup halved grape tomatoes
1 avocado, chopped into medium chunks
Tortillas

Method:
Combine water and salt and mix until salt dissolves. Pour into a baking dish large enough to hold chicken. Add chicken to the brine, covered with plastic wrap, for a minimum of 1 hour, preferably overnight.

Soak applewood chips in water for about 30 minutes. Set a meat smoker to 240°F.

Remove chicken from brine and rinse well. On a cookie sheet, pat the chicken dry and lightly brush both sides with mustard. Coat with Ian’s Dry Rub. Place the chicken skin side down, wrap the skin securely around, and hold closed with toothpicks.

Drain applewood chips and add to smoker. Add chicken thighs. Cook for about 2hours and 15 minutes, until internal temperature reaches 165°F. Remove thighs and coat with barbe-cue sauce, then return to smoker for another 15 minutes.

Remove chicken and let rest 5-10 minutes, covered with foil. Slice or pull apart into pieces.

Add chicken to tortillas with shredded Gouda, Ian’s Tomatillo Jam, and a drizzle of barbecue sauce. Top with tomato and avocado.

Southwestern Smoked Chicken Taco