Smoked Mexican Chicken
This recipe for Smoked Mexican Chicken is amazing!
I am borderline obsessed with smoking things in our Traeger Pellet Grill and Smoker.
My husband tells me that’s not necessarily a bad thing to be obsessed over 😉
I am making chicken tacos for dinner tomorrow.
So I decided to smoke the chicken today (since it’s Sunday) and when I get home from work tomorrow dinner will be ready in a snap.
Smoked Mexican Chicken is easy to prepare and is totally delicious with a smoky-spicy-sweet flavor trio 🙂
I made a paste to rub all over the chicken by combining lime juice, honey, olive oil, garlic paste, and some Mexican seasonings.
I used what I had, which was chili powder, paprika, cumin, cinnamon, and kosher salt and pepper.
You could certainly add some ground red pepper for heat.
Some oregano would also be a nice addition.
I rubbed this paste on all sides of a whole chicken.
A trick I learned is also separating the skin from the breast and adding the paste/ seasoning in between the breast and skin to add even more flavor.
Into the smoker or Traeger pellet grill it goes for about 4 to 5 hours at 225 degrees.
I always use an instant read thermometer to make sure the temp is 170 degrees.
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You could also bake it in the oven of course, it just wouldn’t have that smoky flavor.
In the oven it would take about an hour in a 400 degree oven.
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The honey caramelizes the skin, so if you’re a chicken skin junkie like my husband, that’s the best part!
This Smoked Mexican Chicken by itself would be a perfect dinner, or you could use it in casseroles, wraps, on nachos, or chicken tacos 🙂
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If you like Smoked Mexican Chicken, here are more recipes to try…
Cheesy Chicken Mexican Casserole
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Buffalo Ranch Chicken
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and Smoked Jerk Chicken with Caribbean Rum Sauce.
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We had leftovers as chicken tacos with Corn and Poblano Salsa…so good!
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More Traeger Grill and Smoker Recipes
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Smoked Mexican Chicken
A sweet, spicy, and smoky chicken dish that's very flavorful and unique!
Ingredients
- 1 Tbsp lime juice
- 1 Tbsp olive oil
- 1 Tbsp garlic paste (or fresh minced garlic)
- 1 Tbsp honey
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp kosher salt
- 1/2 Tbsp pepper
- 1/2 Tbsp ground cumin
- 1 tsp ground cinnamon
- 1 whole chicken (4-6 pounds)
Instructions
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Combine first 10 ingredients (lime juice through cinnamon) in a bowl and stir until it forms a paste.
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Rub the paste over all sides of the whole chicken, separate the skin on the breasts and rub some of the paste between the skin and chicken breasts as well.
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Place in a smoker set to 225 degrees for 4-5 hours or until the internal temp is 170 degrees.
Note: Can also be baked in the oven at 400 degrees for 1 hour, or until internal temp is 170 degrees.
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