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Servings:

BBQ Chicken Street Tacos

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!

Total Time

1hr 30min

5.0

1 Rating

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

•

1.5 lb

Chicken Breasts

or Chicken Thighs

•

Small Corn Tortillas

Barbecue Sweet Rub

•

4 Tbsp

Dark Brown Sugar

•

1 Tbsp

Coarse Sea Salt

•

2 tsp

Cracked Black Pepper

•

2 tsp

Smoked Paprika

•

2 tsp

Garlic Powder

•

2 tsp

Onion Powder

•

1 tsp

Dry Mustard

•

as needed

Cayenne Pepper

Wet Rub Barbecue Marinade

•

2 Tbsp

Olive Oil

•

Lime , zested, juiced

•

2 Tbsp

Apple Cider

Toppings

•

to taste

Red Cabbage

•

to taste

Chopped Red Onions

•

Large Avocado , thinly sliced

•

to taste

Corn

•

to taste

Crumbled Cotija Cheese

or Feta Cheese

•

Limes

•

to taste

Chopped Fresh Cilantro

(optional)

Cooking Instructions

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) , Garlic Powder (2 tsp) , Onion Powder (2 tsp) , Dry Mustard (1 tsp) , and Cayenne Pepper (as needed) 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 Juice (1) , Lime Zest, and Apple Cider (2 Tbsp) .

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.

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, Avocado (1) , and Cotija Cheese (to taste) .

10.

Drizzle with additional barbecue sauce and a squeeze of Limes (2) . Garnish with Fresh Cilantro (to taste) and limes, if desired. Enjoy!

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).

Nutrition Per Serving

CALORIES

257

FAT

8.1 g

PROTEIN

18.0 g

CARBS

25.6 g