This recipe yields 8 servings of mouthwatering chicken tacos infused with bold flavors. Begin by preheating your Yoder Smokers YS640s Pellet Grill to 450ºF, ensuring the diffuser is removed and the Cast Iron Griddle is set flat side up. Season succulent chicken thighs with Cattleman’s Grill Mexicano Seasoning before griddling them to perfection with a mist of Cornhusker Kitchen Duck Fat. Once cooked, let the chicken rest while you toast corn tortillas to golden perfection. Layer on Chihuahua cheese, allowing it to melt to gooey perfection, then top with sliced chicken, crisp romaine lettuce, and zesty Homes Made Marty’s Green Chile Salsa. For an added kick, don't forget to drizzle with Heat Maverick’s Jalapeño VIce. Get ready to level up your taco game with this unforgettable culinary experience.

Easy Chicken Tacos

Name: Easy Chicken Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 chicken thighs; Cattleman’s Grill Mexicano Seasoning; Cornhusker Kitchen Duck Fat; 8 corn tortillas; 1 cup Chihuahua cheese, shredded; 1 cup romaine lettuce, shredded; 1/2 cup Homes Made Marty’s Green Chile Salsa; Heat Maverick’s Jalapeño Vice, to taste

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

381

Ingredients

4 chicken thighs
Cattleman’s Grill Mexicano Seasoning
Cornhusker Kitchen Duck Fat
8 corn tortillas
1 cup Chihuahua cheese, shredded
1 cup romaine lettuce, shredded
1/2 cup Homes Made Marty’s Green Chile Salsa
Heat Maverick’s Jalapeño Vice, to taste

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF with the diffuser removed and the Yoder Smokers Cast Iron Griddle installed with the flat side up.
Season your chicken with Cattleman’s Grill Mexicano Seasoning.
Spray the surface of the griddle with duck fat. Place the chicken thighs on the griddle. Close the lid and let cook until nicely seared. Flip, then let cook with the lid open until the internal temperature reaches 175ºF. Remove from the grill.
Let the chicken rest for a few minutes while you set up for toasting the tortillas. While the tortillas cook, slice the chicken.
Clean the grill off before toasting the tortillas.
Spray the griddle with the duck fat again. Place the corn tortillas on the griddle. Let cook briefly until slightly browned, but not crispy.
Before flipping the tortillas, spray them with duck fat. Flip, then immediate add the cheese to the tortilla. Add some water to the grill to create steam, then close the lid. Remove the tortillas when the cheese is melted, but before the tortilla gets crispy.
To make the tacos, place the sliced chicken on the cheesy tortilla. Top with sliced lettuce, salsa and hot sauce.