Chicken thighs soak up a bright, chili and pineapple marinade before picking up smoke, giving you a lighter twist on a taco night favorite. This is the kind of recipe that turns a regular dinner into something worth talking about. Simple ingredients, big payoff.
Servings: 6
Smoker Temp: 250°F
Smoke Time: about 1.5 to 2 hours (until internal temp reaches 165°F)
Ingredients
- 3 lb boneless, skinless chicken thighs
- 3 dried guajillo chiles, stemmed and seeded
- 2 tbsp achiote paste
- 1/4 cup pineapple juice
- 3 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt, to taste
- Fresh pineapple slices
- Corn tortillas, diced onion, and cilantro, for serving (optional)
Instructions
- Make the marinade. Soak the guajillo chiles in hot water for 10 minutes to soften, then blend with achiote paste, pineapple juice, garlic, vinegar, cumin, and oregano until smooth.
- Marinate. Coat the chicken thighs in the marinade and refrigerate at least 2 hours, or overnight for deeper flavor.
- Smoke. Preheat your smoker to 250°F. Place chicken thighs on the rack alongside pineapple slices and smoke until chicken reaches 165°F internal.
- Chop and serve. Dice the smoked chicken and pineapple together. Serve in warm corn tortillas topped with onion and cilantro.
Notes: Achiote paste can usually be found in the international aisle or a Latin grocery. It gives the dish its signature deep red color and earthy flavor.
