Smoked Chicken Birria

Cheri Renee

Smoked Chicken Birria, a Mexican recipe with chiles for the Traeger pellet grill or smoker, an authentic recipe but made with chicken thighs!

Prep Time 20

Cook Time 8

Course Main Course

Cuisine Mexican

Servings 8

Calories 438 kcal

5 dried ancho chiles
5 dried guajillo chiles
2 1/2 cups chicken broth
2 tablespoons apple cider vinegar
2 tablespoons kosher salt
2 tablespoons honey
3/4 tablespoon pepper
3/4 tablespoon ground cumin
3/4 tablespoon dried oregano
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
8 cloves garlic
3 bay leaves
4 pounds boneless, skinless chicken thighs
1 onion diced
2 10-ounce cans Rotel tomatoes
Optional toppings: cheese, sour cream, pickled red onions, cilantro, soft tortillas

Remove the chile stems and shake out most of the seeds.
Put chiles and chicken broth in a large Dutch oven or pot, bring to a boil, and remove from heat. Let soak for 20 minutes.
Add apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, garlic, and bay leaves. Use an immersion blender to blend until smooth.
Note: You can also transfer to a blender or food processor.
Put chicken, onions, and tomatoes into the pot and toss until combined.
Set pellet grill or smoker to 225 to 250 degrees. Place Dutch oven or pot on grill grate for 7 to 8 hours, tossing a few times with tongs and the chicken will eventually start falling apart.
Serve in bowls with optional toppings such as cheese, sour cream, pickled red onions, cilantro, and/or soft tortillas.
Note: Can also be used for birria tacos, quesadillas, nachos, etc.

Keyword Ancho Chiles, Birria, Chicken, Chili, Guajillo Chiles, Mexican, Recipe, Smoked, Traeger