My Cart
Toggle Nav
Advanced Search

Smoked Chicken Tinga

0.0
1 hr 40 mins - Prep 20 mins / Cook 1 hr 20 mins
Beginner

This tender, tequila-marinaded Smoked Chicken Tinga packs a punch of flavor in each bite. Spicy peppers and the gentle sweetness of tomato makes for a bold, fiery Mexican sauce that enhances every shred of smoky grilled chicken. Serve on tacos or tostadas with your favorite toppings for a meal that’ll have everyone licking their fingers.

 

This recipe was created by our partner Caressa Woodward who made the dish on our Tahoma 900 Auto-Feed Charcoal Smoker, but you can make it on your grill or smoker.

6 Servings

Ingredients

For the Marinade
  • 2oz. Silver Tequila
  • 1 cup Neutral Oil
  • 2 Juiced Limes
  • 2 Tbsp Hot Sauce
  • 4 cloves Minced Garlic
  • 1/4 cup Chopped Cilantro
  • 1 Sliced Serrano Pepper
  • To Taste Salt & Pepper
For the Chicken
  • 1 Quartered Whole Chicken
  • To Taste Salt& Pepper
  • Your Preferred Spice Rub
For the Tinga Sauce
  • 1 can Chopped, with Sauce Chipotle Peppers
  • 1 large or 2 small Chopped Tomatillos
  • 1 15oz. can Diced Fire Roasted Tomatoes
  • 1 Chopped Sweet Onion
  • 6-7 cloves Peeled Garlic
  • 2 tsp Mexican Oregano
  • 2 Bay Leaves
  • To Taste Salt & Pepper
For Serving
  • Tortillas, Tacos Shells, or Tostadas
For Topping
  • To Taste Refried Black Beans
  • To Taste Pickled Red Onions
  • To Taste Avocado Lime Crema
  • To Taste Cotija Cheese
  • To Taste Chopped Cilantro
  • To Taste Sliced Serrano Peppers
Send list to email

Preparation

List
Steps
Show Photos:
On
Off
Step 1 Of 11
1. Whisk all marinade ingredients together in a large bowl.
2. Add chicken pieces and toss to coat. Cover, and marinate in the refrigerator for 4-8 hours.
3. Preheat smoker to 250ºF.
4. Combine all tinga sauce ingredients in a smoker-safe pan.
5. Remove chicken from marinade, pat dry, and season with salt and pepper or your preferred rub.
6. Add tinga and chicken to the smoker at the same time and smoke at 250ºF until the chicken’s internal temperature reaches 165ºF.
7. Remove the chicken and rest until it’s cool enough to handle, then shred and set aside.
8. Smoke the tinga mixture until bubbly and all ingredients are softened.
9. Remove the bay leaves, add tinga to a blender or food processor and blend until smooth.
10. Add tinga and shredded chicken back to the original pan, stir, and return to smoker for another 30 minutes.
11. Serve chicken tinga on your tortillas, tacos, or tostadas with your favorite toppings.
Made This Recipe?
Click the stars to rate it.
0.0