Quintessential Californians will take any type of meat and “salsa” to make tacos. Tortillas are not just a vessel for fresh ingredients but rather the perfect vessel for whatever is being craved.
A regular at my work brought me in a late holiday gift which was his homemade barbeque sauce. Tush Whomp; that’s what he calls it. This name did not hint to me the deliciousness that was hiding inside of that Kerr jar. It is a little smokey, a little sweet, a lot spicy. Tush Whomp is a secret recipe so for the sake of this recipe use a barbeque sauce that fits the above profile of Tush Whomp.
California Love- BBQ Chicken Tacos
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These spicy BBQ chicken tacos are a California twist on a Mexican classic, featuring tender grilled chicken thighs coated in a smoky, sweet, and spicy BBQ sauce.
Ingredients
Tacos
- 10+ corn tortillas
- 6 (1 lb or 16oz.) bone-in, skinless chicken thighs
- 1.5 cups (12.5oz.) spicy BBQ sauce
- half 1 red onion, thinly sliced for garnish
Salsa
- 2 cups (370 grams) diced tomato, about 2 vine ripe tomatoes
- 2 cups (370 grams) diced English cucumber, about 3/4 cucumber
- 5 cup (92.5 grams) rough chopped cilantro, another small chopped amount for garnish
- 1 lime, juice
- 5 cup (4oz.) olive oil
- salt & pepper, for salsa and chicken, to taste
Instructions
- Preheat a propane grill to medium heat.
- Trim excess fat from defrosted chicken thighs. Lightly season with salt and pepper, and drizzle with olive oil.
- Toss the chicken thighs in a bowl to ensure they are evenly coated with the seasoning and oil.
- Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, shred the meat using two forks.
- In a large bowl, combine the shredded chicken with the spicy BBQ sauce, ensuring all the meat is well coated.
- Warm the corn tortillas on the grill for about 30 seconds on each side, until they are pliable and have slight grill marks.
- Assemble the tacos by placing a generous amount of BBQ chicken onto each tortilla. Top with diced tomatoes, thinly sliced red onion, and chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
For an authentic taste, use a BBQ sauce that is smoky, sweet, and spicy. You can store leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Substitute corn tortillas with flour tortillas if preferred. Add avocado slices for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 75
Great switch up on tacos…love the flavors!