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  • 1/2 cup kosher salt
  • 2-1/2 pounds bone-in split chicken breasts
  • 4 cups favorite wood chips
  • 2 teaspoons ancho chile powder
  • 2 teaspoons ground coriander
  • 2 teaspoons Food Club garlic powder
  • 1 teaspoon freshly ground black pepper
  • 2 orange, red or yellow bell peppers, halved lengthwise and seeded
  • 12 soft taco flour tortillas, warmed
  • 3 cups shredded romaine lettuce
  • 1 can (15 ounces) Food Club black beans or pinto beans, drained and rinsed
  • 1 cup crumbled queso fresco
  • 1 cup Food Club sour cream
  • 1 ripe avocado, peeled, pitted and thinly sliced
  • 1/2 cup fresh cilantro sprigs
  • Lime wedges and hot sauce for serving (optional)


  1. In medium saucepan or large bowl, stir salt and 2 quarts cold water until salt dissolves. With skewer, poke several holes in skin side of chicken. Add chicken to salt brine; cover and refrigerate at least 2 hours or up to 4 hours, turning chicken once halfway through brining. Remove chicken from brine and pat dry with paper towels; discard brine.
  2. In bowl, cover wood chips with warm water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat. In small bowl, mix chile powder, coriander, garlic powder and black pepper; sprinkle on both sides of chicken.
  3. Drain wood chips; place 2 cups wood chips on each of two 12-inch square sheets aluminum foil. Loosely wrap foil around wood chips; with skewer, poke holes in foil to vent. Place 1 foil packet under grill rack over lit burner. Place chicken, bone side down, on hot grill rack over unlit part of grill; cover and cook 1 hour. Replace used foil packet with second foil packet; rotate chicken and add peppers, cut side down, over unlit part of grill. Cover and cook 1 hour longer or until internal temperature of chicken reaches 165°. Transfer chicken and peppers to cutting board; loosely tent with foil and let stand 15 minutes.
  4. With fingers, pull chicken off bones in long, bite-size shreds; thinly slice bell peppers.
  5. Evenly divide chicken into tortillas; evenly top with lettuce, beans, queso fresco, sour cream, avocado, cilantro and bell peppers. Serve with lime wedges and hot sauce, if desired.

  • (Each serving 2 tacos)
  • 752 Calories
  • 28g Fat (11g Saturated)
  • 134mg Cholesterol
  • 2085mg Sodium
  • 72g Carbohydrates
  • 11g Fiber
  • 53g Protein