Spice-Rubbed Pulled Chicken Soft Tacos Spice-Rubbed Pulled Chicken Soft Tacos

Let’s taco bout these delicious chicken soft tacos from Schnucks.

1 H 40 M 6

Spice-Rubbed Pulled Chicken Soft Tacos

Chicken, Grilling

Let’s taco bout these delicious chicken soft tacos from Schnucks.

1 H 40 M

6

Let’s taco bout these delicious chicken soft tacos from Schnucks.

Ingredients

  • ½ cup kosher salt
  • 2½ lb bone-in split chicken breasts
  • 4 cups of your favorite wood chips
  • 2 tsp ancho chile powder
  • 2 tsp ground coriander
  • 2 tsp Schnucks garlic powder
  • 1 tsp freshly ground black pepper
  • 2 orange, red or yellow bell peppers, halved lengthwise and seeded
  • 12 soft taco flour tortillas, warmed
  • 3 cups shredded romane lettuce
  • (1) 15 oz can Schnucks black beans or pinto beans, drained and rinsed
  • 1 cup crumbled queso fresco
  • 1 cup Schnucks sour cream
  • 1 ripe avocado, peeled, pitted and thinly sliced
  • ½ cup fresh cilantro sprigs
  • Lime wedges and hot sauce for serving (optional)

Instructions

  1. In medium saucepan or large bowl, stir salt and 2 quarts cold water until salt dissolves. With skewer, poke several holes in skin side of chicken. Add chicken to salt brine; cover and refrigerate at least 2 hours or up to 4 hours, turning chicken once halfway through brining. Remove chicken from brine and pat dry with paper towels; discard brine.
  2. In bowl, cover wood chips with warm water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat. In small bowl, mix chile powder, coriander, garlic powder and black pepper; sprinkle on both sides of chicken.
  3. Drain wood chips; place 2 cups wood chips on each of two 12-inch square sheets aluminum foil. Loosely wrap foil around wood chips; with skewer, poke holes in foil to vent. Place 1 foil packet under grill rack over lit burner. Place chicken, bone side down, on hot grill rack over unlit part of grill; cover and cook 1 hour. Replace used foil packet with second foil packet; rotate chicken and add peppers, cut side down, over unlit part of grill. Cover and cook 1 hour longer or until internal temperature of chicken reaches 165°F. Transfer chicken and peppers to cutting board; loosely tent with foil and let stand 15 minutes.
  4. With fingers, pull chicken off bones in long, bite-size shreds; thinly slice bell peppers.
  5. Evenly divide chicken into tortillas; evenly top with lettuce, beans, queso fresco, sour cream, avocado, cilantro and bell peppers. Serve with lime wedges and hot sauce, if desired

Nutrition Facts

752 Calories Per Serving

FAT: 28G

SATURATED FAT: 11G

CHOLESTEROL: 134MG

SODIUM: 2085MG

CARBOHYDRATES: 72G

FIBER: 11G

SUGARS: 8G

PROTEIN: 53G