Buffalo Chicken Tacos - Easy Buffalo Chicken Appetizers for BIG GAME

Ingredients

• 4.5 lb Whole Chicken (Split backbone, keep skin for crisping; about 1.5 kg)
• 2 tbsp Texas Rub (Store‑bought or homemade blend of paprika, brown sugar, chili powder, garlic powder, onion powder, salt)
• 1 tsp Salt (Kosher salt for seasoning chicken)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder
• 2 tbsp Unsalted Butter (Melted, brushed onto chicken before smoking)
• 8 oz Cream Cheese (Full block; only half will be used in the final mix, the rest can be saved)
• 0.33 cup Texas P Hot Sauce (Adjust to desired heat level; can substitute any wing‑style hot sauce)
• 0.33 cup Ranch Dressing (Store‑bought or homemade)
• 2 tbsp Avocado Oil (High smoke‑point oil for griddle cooking; tallow or clarified butter can be used)
• 8 Small Corn Tortillas (6‑inch diameter; keep warm on a rack after frying)
• 1 cup Mozzarella Cheese (Shredded; adds melt and stretch on the taco shell)
• 0.25 cup Extra Buffalo Sauce (For brushing the outside of the fried tortilla)

Instructions

1. Prepare the Chicken

   Place the whole chicken on a cutting board, split the backbone with kitchen shears, and set the bird on a cooling rack skin‑side up. Season generously with Texas rub, then brush with melted butter, salt, pepper, and garlic powder, making sure to coat all nooks and crannies.

   Time: PT10M

2. Smoke the Chicken

   Preheat the pellet grill to 325°F. Place the seasoned chicken on the grill, breast side up, and smoke until the thickest part of the breast reaches 160°F and the thighs reach 170°F (about 1 hour 45 minutes).

   Time: PT1H45M

   Temperature: 325°F

3. Rest and Lower Grill Temperature

   Remove the chicken, wrap loosely in aluminum foil, and let rest for 15 minutes. While it rests, lower the grill temperature to 250°F for the next smoking step.

   Time: PT15M

   Temperature: 250°F

4. Smoke the Cream Cheese

   Place the full 8‑oz block of cream cheese on a piece of foil on the grill. Smoke for 1 hour, turning once halfway through, until the cheese develops a light golden crust and a smoky aroma.

   Time: PT1H

   Temperature: 250°F

5. Crisp the Chicken Skin

   While the cream cheese smokes, heat the cast‑iron griddle over high heat, add 2 tbsp avocado oil, and lay the chicken skin pieces skin‑side down. Cook 3‑4 minutes until crisp, then set aside on paper towels.

   Time: PT5M

   Temperature: high

6. Shred the Chicken

   Using two forks or your hands, pull the smoked chicken into fine shreds. Transfer to a large mixing bowl.

   Time: PT5M

7. Combine the Filling

   Add half of the smoked cream cheese (about 4 oz), 1/3 cup Texas P hot sauce, and 1/3 cup ranch dressing to the shredded chicken. Mix with a hand mixer or whisk until fully incorporated and creamy. Taste and adjust hot sauce or ranch as needed.

   Time: PT10M

8. Prepare the Tortillas

   Heat the griddle over medium‑high heat, add a thin layer of avocado oil, and quickly fry each tortilla for about 30 seconds per side until lightly browned but still pliable. Sprinkle shredded mozzarella on one side while still warm, then flip to melt the cheese.

   Time: PT10M

   Temperature: medium‑high

9. Assemble the Tacos

   Brush the outer edge of each fried tortilla with extra buffalo sauce. Spoon a generous amount of the chicken‑cream cheese mixture onto the center, top with a few pieces of crisped chicken skin, and finish with a drizzle of additional hot sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g