Prepare the Barbecue Sweet Rub. In a small bowl, whisk together
Dark Brown Sugar (1/4 cup)
Coarse Sea Salt (1 Tbsp)
Cracked Black Pepper (1/2 Tbsp)
Smoked Paprika (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Dry Mustard (1 tsp)
Cayenne Pepper (1/2 tsp)
until evenly blended.
Prepare Wet Run Barbecue Marinade. In a small bowl, whisk together 2 Tbsp of Barbecue Sweet Rub,
Olive Oil (2 Tbsp)
, Lime Zest, and
Apple Cider (2 Tbsp)
Tyson® Chicken Breasts (1.5 lb)
and pound to an even thickness, pat dry with paper towels. Sprinkle chicken all over lightly with 1/4 cup of Barbecue Sweet Rub.
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.
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.
Continue to cook chicken until cooked through and it reaches 160 degrees F (70 degrees C) on an instant-read thermometer.
Remove from grill. Cover with foil and allow to rest for 10 minutes for carryover cooking to 165 degrees F (75 degrees C).
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.
Assemble your Tacos by layering warmed corn tortila with
Red Cabbage (to taste)
Red Onions (to taste)
Corn (to taste)
, barbecued chicken pieces,
Cotija Cheese (to taste)
Drizzle with additional barbecue sauce and a squeeze of
. Garnish with
Fresh Cilantro (to taste)
and limes, if desired. Enjoy!