Chili Lime Pulled Chicken Tacos
🔥 A Little Tang, A Lotta Flavor
When we say the right rub can make or break a meal — this is what we mean.
Oakland Dust’s Chili Lime Rub hits that sweet spot between bold smoke and citrus pop.
It’s the kind of flavor that wakes up your taste buds and instantly reminds you of why you love BBQ.
This recipe takes that same rub and turns it into something that works just as well in your slow cooker, smoker, or oven.
The result? Juicy, zesty, pulled chicken that’s ready for tacos, rice bowls, nachos, or even sliders.
🧂 What You’ll Need
Ingredients
2 lbs boneless, skinless chicken thighs (or breasts)
2 ½ Tbsp Oakland Dust Chili Lime Rub
1 Tbsp brown sugar (optional, for balance)
½ cup chicken broth
2 Tbsp fresh lime juice (plus extra for finishing)
1 Tbsp olive oil or melted butter
½ cup Bear & Burton’s W Sauce (find it at Cen Cal Smoke — it’s umami gold)
Corn or flour tortillas
Toppings: shredded cabbage, pickled onions, cilantro, crema, avocado, lime wedges
🪵 Step-by-Step
1️⃣ Prep the Chicken
Mix together:
Oakland Dust Chili Lime Rub
Brown sugar
Olive oil
Massage it all over the chicken and let it rest 20–30 minutes (or overnight for more flavor).
2️⃣ Slow Cook (or Smoke)
Place chicken in your slow cooker and add:
Chicken broth
Lime juice
W Sauce
Cover and cook on:
Low: 5–6 hours
High: 2½–3 hours
When done, shred the chicken with two forks and stir it into the juices.
3️⃣ Finish & Serve
Warm up tortillas on a griddle or grill.
Pile high with shredded chicken, top with cabbage, crema, and a squeeze of lime.
💡 Pro Tips from the Pit
Add Smoke: If you’re running your smoker, toss in some apple or pecan wood for a light kiss of smoke before finishing the chicken in your slow cooker.
Kick It Up: Sprinkle a touch more Oakland Dust Chili Lime on the finished tacos right before serving for extra zing.
Next-Day Win: Leftovers make killer quesadillas or rice bowls.
🧑🍳 Quick Variation — Smoked Chili Lime Thighs
If you’d rather fire up the pit:
Coat bone-in chicken thighs heavily with Oakland Dust Chili Lime.
Smoke at 250°F until internal temp hits 165°F.
Finish with melted butter + lime juice glaze.
Serve over rice with grilled corn and Cotija cheese.