Smoked Chicken Tortilla
Submitted by wildandsexy4u2
Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minSometimes the simplest recipes are the ones that get made over and over. Chicken thighs go straight on the grill over smoldering wood embers, picking up that real, honest smoke flavor in just minutes.
Slice them up and lay them on warm grilled flour tortillas with a spoonful of fresh tomato salsa and a cool avocado relish.
Four ingredients. No fuss. Just smoky, tender chicken wrapped up in a tortilla with all the right toppings.
Kitchen Tips
- Keep the fire low and smoky, not blazing hot. You want aromatic wood smoke, not charred chicken. Open the vent just a crack to control airflow.
- Soak your wood chips for at least 30 minutes before scattering them over the embers. Dry chips flame up instead of smoldering.
- Grill the tortillas directly over the embers for a few seconds per side. Those char marks add flavor and keep them pliable instead of stiff.
Ingredients
Directions
Prepare a charcoal or wood fire in a domed grill and let it burn down to embers.
Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire.
Arrange the thighs on the grill rack.
Open the top vent slightly and cover the grill so that the smoke stays inside.
Place thighs on the grill and cook for 3 minutes per side Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish.
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