Quote:
Originally Posted by KCUnited
Typically I'd brine and smoke a whole chicken and shred it but we only had breasts on hand so I used some OJ with cider vinegar, lime juice, EVOO and some annatto* paste. Thighs would likely work better as well. I let the chicken marinate for a few hours. Poured the chicken with marinade into a foil pan and put it on the smoker for roughly an hour or 150F internal. I reduced the marinade from the foil pan as a mop once the chicken is shredded then pour some in a vac seal bag with the leftover chicken and freeze it for later. Wife makes the sauce which is sort of like a bechamel with canned green chiles. Roll the chicken and refrieds in a tortilla, top with sauce and bake.
*Annatto paste is totally unnecessary or can be subbed with paprika, it's really there to give it color, like that reddish hue you see in enchiladas. I like to use it my bbq rubs because it imparts very little flavor but produces that deep red color; same with chili.
**You can also sub in a store bought rotisserie chicken
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That’s fair. Whenever I smoke a chicken I just end up eating the damn chicken. LOL