BBQ Chicken Tacos
Succulent BBQ-marinated chicken, seared to perfection, is nestled inside warm tortillas and layered with black beans, sweet corn, ripe avocado, fresh red onion, juicy tomatoes, and a creamy cilantro lime sauce. These BBQ Chicken Tacos are a vibrant, flavorful main course ideal for any casual meal or gathering.
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Servings: 4
Ingredients
- 1 avocado peeled, pitted, and sliced
- 15 oz can corn drained
- 1 cup cherry tomatoes chopped
- Fresh cilantro chopped, for garnish
- 15 oz can black or pinto beans rinsed and drained
- 12 corn tortillas or small flour tortillas
- 1/3 cup red onion finely chopped
- 2 large boneless skinless chicken breasts or thighs
- 2/3 cup barbecue sauce divided
Creamy Cilantro Lime Sauce
- 3 tablespoons fresh cilantro finely chopped
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1/2 cup plain Greek yogurt or sour cream
Instructions
- Place the chicken in a zip-top bag and add 1/3 cup of the barbecue sauce. Seal and refrigerate to marinate for 1 to 3 hours.
- Prepare the cilantro lime sauce by whisking together the Greek yogurt (or sour cream), chopped cilantro, lime juice, and salt in a bowl until smooth. Refrigerate until needed.
- Preheat a grill and lightly oil the grates or use non-stick cooking spray. Grill the marinated chicken for 4 to 5 minutes per side, turning once, until the internal temperature reaches 165°F. Remove from heat, brush with the remaining barbecue sauce, and let rest for 5 minutes before chopping or shredding.
- Warm the tortillas on the grill or in a dry skillet until pliable.
- To assemble each taco, layer a portion of the chopped chicken into a tortilla, then top with corn, black beans, cherry tomatoes, red onion, and sliced avocado. Drizzle with additional barbecue sauce and a generous spoonful of the cilantro lime sauce.
- Finish with a sprinkle of fresh cilantro and serve immediately.
Notes
- Serving Size: Approximately 3 tacos per person.
- Corn Options: Canned, frozen, or freshly grilled corn all work well.
- Vegetable Additions: Enhance with grilled zucchini, lettuce, or olives as desired.
- Vegetarian Variation: Substitute marinated extra firm tofu for the chicken.
- Gluten-Free Adaptation: Use gluten-free BBQ sauce and opt for corn tortillas.
- Crockpot Method: Cook chicken in BBQ sauce on low for 4–6 hours, then slice or shred.
- Make Ahead Tips: Marinate the chicken and prep the toppings in advance. Store components separately in the refrigerator.
- Freezing Instructions: Store chopped or shredded chicken in an airtight freezer bag for up to 2 months.