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Barbecue Chicken Taco Recipe

Barbecue Chicken Taco Recipe - Quick Delicious Meals

When serving barbecue chicken tacos, the right sides can transform a delicious meal into an unforgettable one. 
Here are some classic and complementary pairings: Cool coleslaw, with its creamy texture and tangy crunch, perfectly balances the smoky flavors of the barbecue chicken. Guacamole and chips add a rich, creamy layer that beautifully complements the tacos’ boldness. 
Mexican street corn (Elote) is a cookout favorite, offering a sweet, spicy, and lime-infused contrast that pairs wonderfully with the tacos. A fresh black bean salad brings a zesty kick, enhancing both texture and flavor. 
Finally, pineapple salsa adds a tropical sweetness that cuts through the richness of the chicken and sauce, giving the meal a refreshing twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 675
Ingredients Method Notes

Ingredients
  

  • 1 can of sweet corn, drained 15 oz
  • 1 can of black or pinto beans, drained and rinsed 15 oz
  • 1/2 cup diced bell pepper for extra crunch and sweetness red or yellow
  • 2 large boneless skinless chicken thighs or breasts
  • 1/4 cup pickled jalapeños, finely chopped
  • 1 ripe avocado, peeled, pitted, and sliced
  • 1 cup cherry tomatoes, diced
  • 1/3 cup red onion, finely chopped
  • 12 small corn or soft flour tortillas
  • Fresh cilantro, chopped, for garnish
  • 2/3 cup of tangy barbecue sauce, divided
  • Creamy cilantro-lime dressing:
  • 1/2 cup plain Greek yogurt or sour cream
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 tablespoon honey

Method
 

Step 1: Prepare the Chicken
  1. Start by seasoning the chicken. I recommend using boneless skinless thighs; they’re flavorful and juicy. Coat them in about half of your barbecue sauce. Let them marinate for at least 30 minutes. If you have more time, cover it and pop it in the fridge for a few hours.
Step 2: Cook the Chicken
  1. Grill or bake the chicken at 375°F (190°C) for about 25-30 minutes. Make sure the internal temperature reaches at least 165°F (75°C). Once the chicken is cooked, let it rest for a few minutes. This allows the juices to redistribute, ensuring tenderness when shredded.
Step 3: Shred the Chicken
  1. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily. Mix in the remaining barbecue sauce for added flavor and moisture.
Step 4: Prepare the Tortillas
  1. While the chicken cools a bit, warm your tortillas. You can do this on the grill for that perfect char or simply in a heated skillet for a minute per side.
Step 5: Assemble the Tacos
  1. Start by placing a generous amount of shredded chicken on a warm tortilla. Top it with corn, beans, diced bell peppers, jalapeños, and any other toppings you fancy. Drizzle with the creamy cilantro-lime dressing and finish with a sprinkle of fresh cilantro.
Step 6: Serve and Enjoy
  1. Your barbecue chicken tacos are ready to be devoured! Pair with your favorite sides, and let the fiesta begin.

Notes

  • Marinate Longer: If possible, let the chicken marinate longer for a more intense flavor.
  • Tortilla Choice: Try both corn and flour tortillas to see which you prefer; they can alter the flavor and texture.
  • Ingredient Swap: Feel free to play with toppings. Use lime wedges for extra zing!
  • Keep It Simple: For a quick meal, consider using rotisserie chicken. It'll save time while still being delicious.
  • Health Upgrade: Opt for low-sugar barbecue sauce to make it a healthier option.