Barbecue Chicken Tacos Recipes

SOUTHWEST BBQ CHICKEN TACOS

Steps:

• Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
• Heat oil in a large skillet over medium heat until hot.
• Add chicken; cook and stir 3 to 5 minutes or until warmed through.
• Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
• Heat tortillas according to package directions.
• Spoon chicken mixture evenly onto the center of each tortilla.
• Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

BBQ CHICKEN TACOS

Steps:

• Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
• Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
• Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
• Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!

BARBECUE CHICKEN TACOS

Steps:

• To make the slaw: Combine cabbage and onion in a large bowl. Sprinkle with salt and 1/4 cup sugar and toss to combine. Let stand 5 minutes. Transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
• In a small bowl, whisk together vinegar, 2 tablespoons sugar, celery seed, and pepper. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar. Set aside.
• To make the chicken: In a small bowl, mix together brown sugar, salt, paprika, chili powder, garlic powder, onion powder, and cayenne pepper. Coat chicken thighs all over with spice rub and set chicken aside.
• Light 1 chimney full of charcoal. When charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken thighs on cool side of grill, cover, and cook for 5 minutes. Brush chicken with barbecue sauce, flip, and cook for 5 minutes more. Brush chicken again with barbecue sauce, flip, cover grill, and cook until center of chicken registers 160°F when an instant-read thermometer is inserted into the thickest portion of the meat, about 5 minutes more. Brush chicken a third time with barbecue sauce and move to hot side of grill. Cook, flipping occasionally, until chicken develops light charring on both sides. Transfer chicken to a cutting board and let rest for 5 minutes. Roughly chop chicken.
• Place tortillas on cool side of grill, cover, and warm until soft and pliable, about 1 minute. Stuff each tortilla with chicken and top with beans, coleslaw, cheese, jalapeños, sour cream, and cilantro. Serve immediately.

GRILLED BBQ CHICKEN TACOS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
• Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
• Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

BARBECUE CHICKEN FRY-BREAD TACOS

Steps:

• In a large bowl, mix dry ingredients. Make a well in the centre, slowly add milk or water to the well and gently stir and fold until just combined. Dough will be slightly sticky. Let dough rest for 15 minutes.
• In a large cast iron pan, heat cooking oil to 350ºF.
• Lightly flour your work surface and turn the dough onto floured surface. Sprinkle dough with flour and pat dough lightly until flour is absorbed.
• Cut off a piece of dough, flour lightly and pat piece of dough into a 4 inch diameter circle. Flatten and stretch between your hands to about 1/2 inch thick.
• Gently place flattened dough into hot oil, cooking until golden brown, about 1 to 1-1/2 minute per side, turning only once. Repeat with the rest of the dough.
• In a large bowl, mix together all ingredients and let rest for the flavours to meld.
• Thinly slice chicken breast lengthwise into ½-inch strips.
• In a large cast iron pan, heat butter and oil over medium heat. Add sliced chicken, season with salt and pepper. Cook until no pink remains and internal temperature reaches 165ºF. Lightly brush with your favourite barbecue sauce. Grill until slightly caramelized and golden brown.
• For each taco, place a piece of fry bread on your plate, start with a handful of shredded lettuce over your fry-bread, add strips of the caramelized chicken breast on top, dollop of sour cream, a few tablespoons of shredded cheese, top it off with a tablespoon of Pebre salsa!

BOURBON BARBECUE CHICKEN TACOS

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining bourbon. Heat through., Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.

BBQ CHICKEN PIZZA TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Cut the chicken breasts into ¾-inch (2 cm) cubes and transfer to a medium bowl. Add the salt, paprika, pepper, garlic powder, barbecue sauce, and honey, and mix with your hands until the chicken is well-coated.
• Heat the oil in a large cast-iron skillet over high heat.
• Add the chicken and cook for 10 minutes, or until golden and charred on the edges. Remove the pan from the heat.
• Place the tortillas side by side on the baking sheet with the edges overlapping slightly.
• Sprinkle the shredded cheese, red onion, bacon, cooked chicken, and parsley evenly over the tortillas.
• Bake for 10 minutes, or until the cheese is melted. Serve warm.
• Enjoy!

GRILLED TACO-BARBECUE CHICKEN

Steps:

• Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.