Smoked Chipotle-Lime Chicken Tacos with Pickled Red Onions

How to Make Smoked Chipotle-Lime Chicken Tacos with Pickled Red Onions

1. 1

   Step 1: Make the chipotle-lime marinade and coat the chicken

   In a bowl or blender, combine minced chipotle in adobo, lime juice, olive oil, minced garlic and kosher salt into a smooth paste. Rub the marinade all over the chicken thighs, cover, and refrigerate at least 30 minutes (up to overnight) to let the flavors penetrate.

   For this step

   • 2 lbBoneless skinless chicken thighs
   • 2 tbspChipotle peppers in adobo (minced)
   • 3 tbspFresh lime juice
   • 2 tbspOlive oil
   • 3 clovesGarlic cloves (minced)
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Quick-pickle the red onions

   Thinly slice the red onion and place in a heatproof bowl. Warm the rice vinegar with sugar and a pinch of salt until the sugar dissolves, pour over the onions, toss to submerge, and let sit at room temperature at least 15–30 minutes while you prep the smoker; refrigerate if making ahead.

   For this step

   • 1 mediumRed onion (sliced thin)
   • 1/2 cupRice vinegar
   • 2 tbspGranulated sugar
   
3. 3

   Step 3: Preheat the smoker and smoke the chicken

   Preheat your smoker to 275°F (135°C) using a fruitwood (apple) or mild hickory for complementary smoke. Place marinated thighs on the grate and smoke until an instant-read thermometer reads 165°F (74°C), about 60–75 minutes depending on thickness, turning once halfway; let rest 5–10 minutes after cooking.
4. 4

   Step 4: Warm the tortillas

   Warm corn tortillas on the smoker grates, a hot skillet, or a comal for 20–45 seconds per side until pliable and slightly charred at the edges. Keep stacked and covered in a towel to stay warm while you finish the chicken.

   For this step

   • 8 piecesSmall corn tortillas
   
5. 5

   Step 5: Assemble and serve

   Slice or shred the rested smoked chicken and divide among warm tortillas, top with quick-pickled red onions and an extra squeeze of lime if desired. Serve immediately—two tacos per person makes a satisfying portion with bright, smoky, and slightly spicy flavors.
   

1. In a bowl or blender, combine minced chipotle in adobo, lime juice, olive oil, minced garlic and kosher salt into a smooth paste. Rub the marinade all over the chicken thighs, cover, and refrigerate at least 30 minutes (up to overnight) to let the flavors penetrate.
2. Thinly slice the red onion and place in a heatproof bowl. Warm the rice vinegar with sugar and a pinch of salt until the sugar dissolves, pour over the onions, toss to submerge, and let sit at room temperature at least 15–30 minutes while you prep the smoker; refrigerate if making ahead.
3. Preheat your smoker to 275°F (135°C) using a fruitwood (apple) or mild hickory for complementary smoke. Place marinated thighs on the grate and smoke until an instant-read thermometer reads 165°F (74°C), about 60–75 minutes depending on thickness, turning once halfway; let rest 5–10 minutes after cooking.
4. Warm corn tortillas on the smoker grates, a hot skillet, or a comal for 20–45 seconds per side until pliable and slightly charred at the edges. Keep stacked and covered in a towel to stay warm while you finish the chicken.
5. Slice or shred the rested smoked chicken and divide among warm tortillas, top with quick-pickled red onions and an extra squeeze of lime if desired. Serve immediately—two tacos per person makes a satisfying portion with bright, smoky, and slightly spicy flavors.