Pollo Taco

El Pollo Coco Loco Chicken Taco’s!

ByHouse of Q
Jump to Recipe Print Recipe

As served to the thousands of people at the CFOX Jeff O’Neil Show Grills 2018, this pulled chicken taco rocks!  The combination of spices and Backyard Classic BBQ Sauce makes it awesome!

There are two steps for this recipe: grilling and smoking the chicken so it can be shredded, then assembling the tacos with all the toppings. Cooking the chicken takes the most time, but it’s well worth it! Use your grill OR your smoker – whichever you have. The goal, however, is to “over-cook” the chicken. That is, until it falls apart and is juicy. The flavour is excellent, and even though it has a few steps, it’s always a crowd pleaser!

Pollo Taco

El Pollo Coco Loco Chicken Taco’s!

Print Recipe
Course Appetizer, Main Course
Cuisine Grill, Smoker
HoQ Product Backyard Classic BBQ Sauce, Grandma’s Garden, Pepppered Bovine, Slow Smoke Gold BBQ Sauce
Prep Time 1 hour
Cook Time 4 hours
Servings 8
Author House of Q

Ingredients

Grilled or Smoked Chicken

  • 3-4 Chicken legs or 1 whole roasting bird
  • 1-2 TB House of Q Peppered Bovine or any of the House of Q seasonings or rubs
  • 1-2 TB Chili powder or ground dried Ancho, Guajillo or Poblano peppers
  • 2-3 TB Vegetable oil
  • 1-2 Cups Chicken stock or alternately, beer
  • 1 Cup House of Q Backyard Classic BBQ Sauce or Rock'n Red BBQ Sauce

Tangy Coleslaw

  • 4-6 Cups Mixed shredded green and red cabbage and carrots
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Apple cider vinegar
  • 2 TB White sugar
  • 1/4 Cup House of Q Slow Smoke Gold BBQ Sauce or mustard
  • 1 TB House of Q Grandma's Garden Mix
  • 10-18 Flour tortillas depending on the size and number of people to serve

Instructions

  • Prepare your grill for indirect, medium heat cooking.  Meanwhile, mix together the chili powder (or ground chilies) and the Peppered Bovine.  Coat the chicken with oil and then coat liberally with the seasoning.
  • Grill roast the chicken indirectly (on the OFF side – not heat) with the lid closed for approximately one hour or until the chicken reaches around 150 F.   Transfer the chicken to a foil tray or a roasting pan and add the chicken stock or beer and cover with foil or a lid.  Continue cooking indirectly for another hour or more….  or until the chicken is very done such as internal temperature of 180 F+.  Remove from the grill and let cool to room temperature.
  • Using two forks or your hands, remove the meat off the bones and discard bones, cartilage and to your preference, the skin.  You may want to eat, you might not!  Either way it still tastes great!
  • Coat the chicken with the Rock’n Red BBQ Sauce and reheat to serving temperature.
  • To make the slaw dressing, whisk the Mayo, vinegar, sugar, Slow Smoke Gold and Grandma’s Garden in a bowl.  Coat the slaw vegetables shortly before serving.
  • To make a taco, warm the flour tortillas or if you have corn ones,  grill them to prepare them for use.  Place a good portion of the chicken across the tortilla then the coleslaw.  Of course, add any remaining toppings that you have on hand and roll up the taco.  Take a big bite and enjoy!  Cervesa is optional but often mandatory.

Notes

Notes:
There are two steps to doing this recipe.  The first is to grill, smoke or roast the chicken and then cool it to shred.  The second is assembling taco’s and eating!
Additional toppings:
– thinly sliced white onion
– thinly sliced red radish
– jalapeno slices
– guacamole
– queso fresco or a “crumbly” cheese like feta

Shredded Taco Shopping Ingredients