Smoked Chicken Tortilla with Tomato Salsa & Avocado Relish
Submitted by jchurch
Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
10 minReal wood smoke does all the heavy lifting here. Boneless chicken thighs spend just a few minutes on the grill over smoldering aromatic wood chips, soaking up that hazy, campfire-scented flavor without overcooking.
Slice them up, lay them across warm grilled tortillas, and let the toppings do the rest: a fresh tomato salsa for brightness, a cool avocado relish for richness.
This is backyard grilling stripped down to its essentials, and it feeds eight with almost no effort.
Kitchen Tips
- The goal is smoke infusion, not high-heat cooking. Keep the fire low and the lid closed with just a sliver of vent open.
- Three minutes per side is all the thighs need. Pull them the moment they’re cooked through to keep them juicy.
- Make the salsa and avocado relish ahead of time so everything is ready to assemble the second the chicken comes off the grill.
Ingredients
Directions
Prepare a charcoal or wood fire in a domed grill and let it burn down to embers.
Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire.
(Food won’t be cooked, but it will be infused with a smoky flavor.)
Arrange the thighs on the grill rack.
Open the top vent slightly and cover the grill so that the smoke stays inside.
Place thighs on the grill and cook for 3 minutes per side Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish.
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