Buffalo Chicken Tacos
Ingredients
- 6 boneless skinless chicken thighs
- Crove Food Co. Beef Rub & Seasoning
- 8 tortillas
- Lettuce, shredded
- Cheese, shredded
- Red onion, sliced
Ingredients for Buffalo Sauce:
- 1/2 stick Butter
- 1/2 bottle Hot Sauce, about 2 cups
- 1 tbsp Crove Food Co. Beef Rub & Seasoning
- 1/2 tbsp Worcestershire
Ingredients for Ranch:
- 1 packet Hidden Valley Ranch mix
- 1 cup Mayonnaise
- 1 cup Milk
Directions
- Generously coat your chicken thighs in Crove Food Co. Poultry Rub & Seasoning about 30 minutes prior to cooking.
- Fire up your grill using Cowboy Charcoal Briquettes with a target temp of about 350 degrees Fahrenheit.
- Grill the chicken thighs for about 5-6 minutes on each side using the lid on technique, or until the chicken reaches an internal temp of 165 degrees Fahrenheit.
- Remove the chicken from the grill and let it rest.
- Next, you will start on the buffalo sauce. Melt 1/2 stick of butter in a saucepan on low heat. Add 1/2 bottle of hot sauce, I use Red Hot’s, a few dashes of Crove Food Co. Beef Rub & Seasoning, and Worchestershire sauce. Our Beef Rub is a perfect mixture of salt, pepper, garlic, and onion. Mix it all together and continue to cook on low.
- While that is cooking, whisk together the ingredients for the ranch in a medium sized bowl then place it in the refrigerator.
- Remove the buffalo sauce from the heat and dredge your chicken in it.
- Slice the chicken into bite size pieces.
- Assemble the tacos. We used tortillas, lettuce, shredded cheese, red onion, and chicken, then drizzled them with ranch.
- Serve and enjoy!
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