Smokey Coffee Chipotle Chicken Tacos
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Flavour Bomb Alert!!!!
Coffee isn’t a flavour I usually use with chicken, I’d usually save it for beef, venison and sometimes mutton. But with these chicken tacos, I’m toning it down a bit by mixing in one of my favourite all round BBQ rubs.
These definitely aren’t your traditional chicken tacos! But the flavours here are bold! There is not a strong flavour of coffee, but an underlying earthy and slightly bitter note. When married with the sweet & tangy lime onions, the Carolina-style Red BBQ Sauce and a kiss of hickory, it totally makes sense!
For these Chicken Tacos I’m going to be using skinless & boneless chicken thighs. The thighs hold more flavour than any other part of the bird, and with a higher fat content than the breast they can be taken to much higher temperatures without dying out.
I’m using a 50/50 mix of Plowboys BBQ ‘Yardbird’ Rub and Cattleman’s Grill ‘Smoky Chipotle’ Coffee Steak Seasoning. Then once sliced, run through a good helping of House of Q ‘Rock’n Red’ BBQ Sauce.
I’ll be cooking these hot and fast on the Kamado Joe, adding just a small chunk of hickory.
Hickory isn’t a wood I use a lot with chicken, especially on a lower slower cook as it can easily over power. But for a short, hot 20 minute cook like this it’s perfect for adding a fair amount of smoke flavour in a short amount of time.
Serve with Sweet Lime Pickled Onions, crunchy shredded lettuce, Chipotle Hot Sauce and a dollop of sour cream.
4
servings15
minutes25
minutes40
minutesThese definitely aren’t your traditional chicken tacos! But the flavours here are bold! There is not a strong flavour of coffee, but an underlying earthy and slightly bitter note. When married with the sweet & tangy lime onions, the Carolina-style Red BBQ Sauce and a kiss of hickory, it totally makes sense!
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Ingredients
800 g 800 Chicken Thighs (skinless & boneless)
12-16 5″ 12-16 Tortillas
1 Tbsp 1 Plowboys BBQ ‘Yardbird’ Rub
1 Tbsp 1 Cattleman’s Grill ‘Smoky Chipotle’ Coffee Steak Seasoning
1/3 Cup 1/3 House of Q ‘Rock’n Red’ BBQ Sauce
2 Tbsp 2 American Yellow Mustard
1 Tbsp 1 Oil
- FOR SMOKING:
Small Hickory Wood Chunk
Directions
- Place the chicken thighs into a large mixing bowl. Add the oil and give a good squirt of the yellow mustard. Mix to thoroughly coat.
Don’t bother to trim of the fat as we will be cooking hot and fast, this fat will render down through the meat as it cooks, keeping it moist and adding loads of flavour. - Measure out and combine a 50/50 mix of the Plowboys BBQ ‘Yardbird’ Rub and Cattleman’s Grill ‘Smoky Chipotle’ Coffee Steak Seasoning.
Pour into a Rub Shaker and give every surface of the chicken a light dusting. Don’t go over the top, only a little is needed. - Load a medium amount of charcoal into your BBQ, light in a few places and set for direct cooking.
I’m using Big K Apple Lump wood here which is perfect for a hot and fast cook like this. Also, it imparts a slight sweetness to the cook.
Close the lid, open the vents and bring the temp up to around 200°-250°C/390°-480°F. - Once you’re up to temperature, throw on a small chunk of hickory.
Using a folded piece of kitchen roll dipped in oil, rub down your grates. - Place your thighs directly over the coals, close the lid and leave for 10 minutes.
- After 10 minutes open the lid, flip, close the lid and leave for another 10 minutes.
- Using an Instant Read Thermometer, probe the thickest part of the thighs. You should be reading around 80°-90°C/175°-195°F.
If you’re there, move your chicken over to one side for a final char while you start heating your tortillas. These will only take 30secons to a minute each side. - Once you have the desired char on your thighs, remove and rest while you finish your tortillas.
As your tortillas come off the grate place them in a folded tea towel to keep warm. - When the chicken has rested, use a sharp knife finely slice. Pour over a good serving of the Rock’n Red Sauce and toss to coat along with any remaining resting juices.Loading gallery media…
- Serve with Sweet Lime Pickled Onions, crunchy shredded lettuce, Chipotle Hot Sauce and a dollop of sour cream.
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