I’ve made birria in the slow cooker before, so I wanted to elevate it with a Smoked Chicken Birria that brings smoky depth and rich chile flavors.
Although birria is traditionally made with beef or goat, chicken works beautifully and makes for a lighter, faster option while still delivering authentic Mexican flavors.
Serve it in bowls with your favorite toppings, or use the tender shredded chicken for birria tacos, nachos, or quesadillas.
How to make Smoked Chicken Birria
Start by removing stems and most seeds from 5 dried ancho chiles and 5 dried guajillo chiles.
Place the chiles in a large Dutch oven or pot with 2 1/2 cups of chicken broth. Bring to a boil, then remove from heat and let them soak for 20 minutes until softened.
Add 2 tablespoons apple cider vinegar, 2 tablespoons honey, 2 tablespoons kosher salt, 3/4 tablespoon pepper, 3/4 tablespoon ground cumin, 3/4 tablespoon dried oregano, 1/2 tablespoon ground ginger, 1 teaspoon cinnamon, 8 garlic cloves, and 3 bay leaves to the pot.
Blend the mixture until completely smooth using an immersion blender, or carefully transfer it to a blender or food processor.
The sauce should be silky and well-pureed, with no large pieces of chile remaining.
Add 4 pounds of boneless, skinless chicken thighs to the pot along with one diced onion and two 10-ounce cans of Rotel tomatoes. Toss with tongs until everything is evenly coated.
Next: the smoker or pellet grill. Set your smoker or Traeger to 225–250°F (about 107–121°C) and place the Dutch oven or pot directly on the grill grate. Smoke for 7–8 hours, occasionally stirring with tongs.
Over time the chicken will become incredibly tender and begin to fall apart. Stir a few times during the cook to ensure even cooking and to break up larger pieces.
When the chicken easily shreds, it’s ready. Use tongs to break it up and mix with the sauce so every bite is flavorful and tender.
You have several serving options for Smoked Chicken Birria
On the first day I love serving it in a bowl topped with pickled red onions, fresh cilantro, a dollop of sour cream, and warm flour tortillas on the side.
Leftovers are fantastic in tacos, quesadillas, or layered over nachos. The smoky, spiced sauce keeps well and adds great flavor to many dishes.
If you have more than you can eat in a few days, freeze the birria in a covered container for several months. Thaw and reheat when ready to enjoy again.
If you like Smoked Chicken Birria, you might also like these recipes…
Blackstone Chicken Birria Tacos
Traeger Chorizo Stuffed Poblanos
Smoked Jalapeno Popper Chicken Bombs
Smoked Fireball Whiskey Ribs
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Smoked Chicken Birria
Cheri Renee
Equipment
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Traeger/Pellet Grill
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Smoker
Ingredients
- 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
Instructions
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Remove the chile stems and shake out most of the seeds.
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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.
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Add apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, garlic, and bay leaves. Use an immersion blender to blend until smooth.
Tip: You can also use a blender or food processor if preferred.
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Add the chicken, diced onion, and Rotel tomatoes to the pot and toss until combined.
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Set your pellet grill or smoker to 225–250°F. Place the Dutch oven or pot on the grill grate and smoke for 7–8 hours, stirring occasionally until the chicken falls apart.
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Serve in bowls with optional toppings like cheese, sour cream, pickled red onions, cilantro, and warm tortillas. Leftovers work great in tacos, quesadillas, or nachos.
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