Buffalo Chicken Tacos


10 Min


1 Hr



If you are looking for tacos you better add this buffalo chicken to your cook book. A little bit of heat with a little smoky flavor and a hint of sweetness will make this taco stand out from all the rest.


4-5 boneless, skinless chicken breast

Camp Chef All Purpose Seasoning

Ranch dressing

12 tortillas

1 bag shredded cabbage

23 ounce bottle Frank's Hot Sauce

1 1/2 cups brown sugar, lightly packed


Buffalo Chicken Tacos

Step 1

Preheat pellet grill to Hi Smoke.

Step 2

Lightly season chicken and smoke for 30 minutes. Then turn pellet grill to High (400° F) and finish cooking until internal temperature of chicken is 165°F.

Step 3

Remove chicken from smoker and place in a 12" Cast Iron skillet. Shred or cut into 1" pieces.

Step 4

Pour 1/2 to 3/4 of the bottle of Frank's Hot Sauce into skillet with chicken. Set on stove burner on medium-low heat. Stir occasionally to prevent burning. Add brown sugar to taste (more sugar if you want less spice, less sugar for more spice).

Step 5

Cook for 5-7 minutes or until sauce has reduced to bottom 1/4 of skillet. Remove from heat source and let cool for 5 minutes.