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SideChef
Recipes
4th of July
BBQ Chicken Street Tacos

20 INGREDIENTS • 10 STEPS • 1HR 30MINS

BBQ Chicken Street Tacos

Recipe

5.0

1 rating
With a burst of smoky flavor and all the right spices, Barbecue Chicken Street Tacos are the tacos of your dreams! We’re going all out with juicy, smokey, and sweet barbecue chicken, creamy Mexican Street Corn, avocado, and cotija, all cocooned in a warm corn tortilla. Perfect for Taco Tuesdays and all summer long, they are a favorite for family dinners, backyard barbecues, and celebrations!
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With a burst of smoky flavor and all the right spices, Barbecue Chicken Street Tacos are the tacos of your dreams! We’re going all out with juicy, smokey, and sweet barbecue chicken, creamy Mexican Street Corn, avocado, and cotija, all cocooned in a warm corn tortilla. Perfect for Taco Tuesdays and all summer long, they are a favorite for family dinners, backyard barbecues, and celebrations!
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

1HR 30MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings
10
us / metric
Chicken Breast
1.5 lb
Chicken Breasts
pounded to an even thickness
or Chicken Thighs
Small Corn Tortilla
10
Small Corn Tortillas
up to 12
Barbecue Sweet Rub
Dark Brown Sugar
4 Tbsp
Dark Brown Sugar
Coarse Sea Salt
1 Tbsp
Coarse Sea Salt
Cracked Black Pepper
2 tsp
Cracked Black Pepper
Smoked Paprika
2 tsp
Smoked Paprika
Garlic Powder
2 tsp

Sponsored

Simply Organic Garlic Powder
Onion Powder
2 tsp

Sponsored

Simply Organic Onion Powder
Dry Mustard
1 tsp
Dry Mustard
Cayenne Pepper
1/2 tsp
Cayenne Pepper
plus more to taste
Wet Rub Barbecue Marinade
Olive Oil
2 Tbsp
Olive Oil
Lime
1
Lime, zested, juiced
Apple Cider
2 Tbsp
Apple Cider
Toppings
Red Cabbage
to taste
Red Cabbage
Red Onion
to taste
Chopped Red Onions
Avocado
1
Large Avocado, thinly sliced
Corn
to taste
Corn
I used Mexican Street Corn
Cotija Cheese
to taste
Crumbled Cotija Cheese
or Feta Cheese
Lime
2
Limes
sliced or quartered for squeezing
Fresh Cilantro
to taste
Chopped Fresh Cilantro
optional

Nutrition Per Serving

VIEW ALL
Calories
257
Fat
8.1 g
Protein
18.0 g
Carbs
25.6 g
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

This recipe yields 10-12 tacos.

Refrigerate any leftover pulled pork in a vacuum-sealed bag or freezer Ziploc bag (pressing all the air out) for up to 3-5 days. Frozen pulled pork will last for up to 2 months in a freezer. Write the name and date on your freezer bags so you can keep track.

To bake chicken in the oven: Preheat the oven to 400 degrees F (200 degrees C). Line baking pan with non-stick foil. Add chicken in a single layer. Bake 14 to 16 minutes (for small/medium breasts that are about 5-6 oz), 16 to 20 minutes (for medium/large breasts that are 7 to 9 oz), or 20 to 25 minutes (for larger breasts), or until chicken is cooked to 160 degrees F (70 degrees C) on an instant-read thermometer, then remove from oven and cover with foil, let rest for 10 minutes to continue to cook to 165 degrees (75 degrees C).

Cooking Instructions

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step 1
Prepare the Barbecue Sweet Rub. In a small bowl, whisk together Dark Brown Sugar (4 Tbsp), Coarse Sea Salt (1 Tbsp), Cracked Black Pepper (2 tsp), Smoked Paprika (2 tsp), Simply Organic Garlic Powder (2 tsp), Simply Organic Onion Powder (2 tsp), Dry Mustard (1 tsp), and Cayenne Pepper (1/2 tsp) until evenly blended.
step 2
Prepare Wet Run Barbecue Marinade. In a small bowl, whisk together 2 Tbsp of Barbecue Sweet Rub, Olive Oil (2 Tbsp), Lime Juice (1), Lime Zest, and Apple Cider (2 Tbsp).
step 3
Unwrap 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.
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!
step 10 Drizzle with additional barbecue sauce and a squeeze of Limes (2). Garnish with Fresh Cilantro (to taste) and limes, if desired. Enjoy!

Tags

4th of July
Gluten-Free
Grill
Comfort Food
Lunch
Chicken
Microwave
Shellfish-Free
Dinner
Game Day
Labor Day
Memorial Day
Mexican
Vegetables
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