Cooking Instructions
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Step 1
Prepare the Barbecue Sweet Rub. In a small bowl, whisk together
Dark Brown Sugar (55 g)
,
Coarse Sea Salt (8 g)
,
Cracked Black Pepper (6 g)
,
Smoked Paprika (5 g)
,
McCormick® Garlic Powder (6 g)
,
Onion Powder (5 g)
,
Dry Mustard (2 g)
, and
Cayenne Pepper (as needed)
until evenly blended.
Step 2
Prepare Wet Run Barbecue Marinade. In a small bowl, whisk together 2 Tbsp of Barbecue Sweet Rub,
Olive Oil (30 mL)
,
Lime Juice (1)
, Lime Zest, and
Apple Cider (30 mL)
.
Step 3
Unwrap
Chicken Breasts (680 g)
and pound to an even thickness, pat dry with paper towels. Sprinkle chicken all over lightly with 1/4 cup of Barbecue Sweet Rub.
Step 4
Place the chicken in a single layer in a snug dish. Drizzle the Wet Rub Barbecue Marinade evenly over the chicken, turning to evenly coat. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour and up to 12 hours, then bring it to room temperature for 30 minutes before cooking.
Step 5
Grease clean grill grates and preheat the grill to 400 degrees F (200 degrees C) with the lid closed. Grill chicken undisturbed with the lid closed for 5-7 minutes per side. Drizzle and brush with barbecue sauce when turning.
Step 6
Continue to cook chicken until cooked through and it reaches 160 degrees F (70 degrees C) on an instant-read thermometer.
Step 7
Remove from grill. Cover with foil and allow to rest for 10 minutes for carryover cooking to 165 degrees F (75 degrees C).
Step 8
Meanwhile, slice and/or chop barbecued chicken into bite-size pieces. Using a microwave, skillet, oven, or char on the grill or open gas stovetop flame heat the
Small Corn Tortillas (10)
until warm but still pliable.
Step 9
Assemble your Tacos by layering warmed corn tortila with
Red Cabbage (to taste)
,
Red Onions (to taste)
,
Corn (to taste)
, barbecued chicken pieces,
Avocado (1)
, and
Cotija Cheese (to taste)
.
Step 10
Drizzle with additional barbecue sauce and a squeeze of
Limes (2)
. Garnish with
Fresh Cilantro (to taste)
and limes, if desired. Enjoy!
