BBQ Chicken Tacos
Summer BBQ Chicken Tacos
This recipe calls for a lot of ingredients but it is a super easy dish to cook up for a large group with tons of summer flavor.
Cooking note: If you like spice, try it out with a spicy BBQ sauce. For a twist on the original, add in sliced, grilled pineapple!
2-3 Packs of Chicken Breast Tenders (or get 4-6 chicken breasts and cut into strips)
1 Jar BBQ Sauce ( Bull's-eye or Famous Dave's are good choices)
1 Red Pepper, Sliced
1/2 Block Cotija Cheese
1-2 cups Lebneh (or sour cream)
1 Red Onion, Sliced
2 Tomatoes, chopped
2-3 Ears of Corn
1 bunch cilantro
6-10 tortillas (the thick, flour La Tortilla Factory ones are a nice touch)
3-5 Limes, wedges
1 package of pre-shredded cabbage (the cole slaw mix works great with the green, red and carrot)
Clean the chicken and marinate with BBQ sauce in a plastic bag or storage container while you prep the veggies.
Slice onion and peppers. Put in a foil pack with salt, pepper, oil,and vinegar. Set aside.
Husk the corn and wrap in foil with olive oil, salt,and pepper. Set aside.
Pre-heat the grill and throw the veggies on the grill first.
While the veggies are starting to cook, prep your toppings. Putting them each in toppings bowls for easy taco assembly.
Crumble the cotija cheese. Put a little lime and salt and pepper on your cabbage mix.
Turn the veggies on the grill (after about 5 minutes) and then get back to prepping the toppings.
Chop the tomatoes. Slice the limes. Clean and remove the stems from the cilantro.
Put each topping in its own bowl in an assembly line. Turn your veggies again on the grill after another 5 minutes. When the veggies are almost done, (about 15 minutes of cooking), add your chicken to the grill.
Add the chicken on the grill on medium heat. Since they are chicken breast tenders, they cook really fast. Using a basting brush, rub on extra BBQ sauce on the chicken. Turn after about 3 minutes and re-slather some more BBQ sauce on the other side.
While the chicken is finishing, slice the corn off the cob and place into a topping bowl. Throw the tortillas on a grill for about 45 seconds each side so that they are heated.
Pull off Tortillas and Chicken. Serve immediately with a lime wedge.
Tortilla, chicken, Lebneh (or sour cream), onions, peppers, tomatoes, corn, cabbage, cilantro, cotija cheese and avocado (optional).
For the ultimate experience, service with a refreshing margarita!
- 2-3 Packs of Chicken Breast Tenders
- 1 Jar BBQ Sauce
- 1 Red Pepper, Sliced
- 1/2 Block Cotija Cheese
- 1-2 cups Lebneh (or sour cream)
- 1 Red Onion, Sliced
- 2 Tomatoes, chopped
- 2-3 Ears of Corn
- 1 bunch cilantro
- 6-10 tortillas
- 3-5 Limes wedges
- 1 package of pre-shredded cabbage