Loaded Grilled Chicken Tacos

In a freezer bag, combine the chicken breasts, olive oil, spices, zest, salt, and pepper. Seal the bag and mix everything well so the chicken is evenly coated. Refrigerate for at least 4 hours — overnight will give the best flavor.

When ready to cook, set the grill temperature to 450℉ (232℃) and preheat with the lid closed for about 15 minutes to reach an even cooking temperature.

Place the marinated chicken breasts directly on the hot grill. Close the lid and cook for 25 to 30 minutes, turning as needed, until the chicken is crispy, golden, and reaches an internal temperature of 165℉ (74℃).

As the chicken cooks, prepare the pico de gallo, guacamole, and spiked sour cream. Have these ready to assemble when the chicken is done.

In a small bowl, combine diced tomatoes, red onion, cilantro, and the juice of one lime. Mix well, season to taste with salt and pepper, and set aside.

Peel and pit the avocados, then mash them in a bowl with lime juice until mostly smooth, leaving a few small chunks for texture. Add diced red onion and chopped cilantro, mix well, and season to taste.

In a separate small bowl, combine all the ingredients for the spiked sour cream. Mix until smooth and well combined.

Once the chicken is cooked through, remove it from the grill and let it rest for about 5 minutes to retain its juices. Slice into thin strips for easy taco assembly.

Lay out warm tortillas and divide the sliced grilled chicken among them. Top each taco with a spoonful of pico de gallo, a scoop of guacamole, and a dollop of spiked sour cream. Finish with sliced jalapeños, fresh cilantro, and serve with lime wedges and hot sauce on the side.

For the perfect pairing, use Pecan pellets for this cook! The mild, sweet, and nutty smoke complements the chicken's delicate flavour without overpowering it.