BBQ Chicken Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinate
1 hr
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Total Time
30 mins
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Servings
4
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Calories
688 kcal
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Course
Main Course
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Cuisine
American
BBQ Chicken Tacos
Description
BBQ Chicken Tacos combine boneless, skinless chicken breast or thighs marinated in barbecue sauce then grilled until cooked through. The grilled chicken is basted with extra barbecue sauce and either chopped or shredded for the taco filling. The tacos use corn or small flour tortillas, warmed and filled with a mixture of black beans, corn, cherry tomatoes, red onion, and sliced avocado.
A creamy cilantro lime sauce made from yogurt or sour cream, fresh cilantro, lime juice, and salt adds a fresh and tangy layer of flavor atop the warm, smoky chicken and vegetables. The combination offers a variety of textures from tender chicken to creamy avocado and crisp vegetables, making the tacos hearty yet refreshing.
This recipe works well for a family meal or informal gathering, allowing for customization with extra veggies or protein swaps such as tofu. The tacos can be served with additional barbecue sauce and fresh cilantro for garnish.
The chicken can be pre-marinated and the vegetables prepped in advance to streamline assembly. Leftover chopped or shredded chicken stores well separately and can be frozen for up to two months to enjoy later.
Ingredients
- 2 large chicken breast or thighs, boneless skinless
- 2/3 cup barbecue sauce , divided
- 1 cup cherry tomato chopped
- 1/3 cup red onion , chopped
- 15 ounce can black beans rinsed and drained, or pinto beans
- 15 ounce can corn* , drained
- 1 avocado , peeled, cored and sliced
- 12 corn tortillas or small flour tortillas
- cilantro chopped, for topping, fresh
Creamy cilantro lime sauce:
- 1/2 cup yogurt or sour cream, plain, Greek
- 3 Tablespoons cilantro chopped, fresh
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- 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!
Notes
- The recipe serves about 3 tacos per person, so plan quantities accordingly.
- Canned corn or fresh grilled corn both work well, and vegetables can be varied to use what's on hand like grilled zucchini or lettuce.
- For a vegetarian option, firm tofu can be marinated and grilled as a substitute for chicken.
- Use gluten-free barbecue sauce and tortillas for a gluten-free version.
- If using a slow cooker, cook chicken covered with barbecue sauce for 4-6 hours, then slice or shred before assembling tacos.
- Chicken and chopped veggies can be prepared ahead and refrigerated separately to speed up meal assembly.
- Store leftover chicken in freezer-safe bags for up to two months for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 102g | 34% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 1229mg | 51% |
| Potassium | 1619mg | 34% |
| Fiber | 19g | 76% |
| Sugar | 24g | 48% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 26mg | 29% |
| Calcium | 167mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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