These mouthwatering BBQ Chicken Tacos combine smoky, grilled flavors with fresh Mexican-inspired ingredients for the perfect 30-minute meal. Marinated in zesty seasonings for an hour, tender chicken pieces develop an irresistible charred exterior while staying juicy inside.
Quick to prep and loaded with protein, these tacos deliver bold taste without hours in the kitchen. Whether it’s a casual weeknight dinner or festive gathering, this recipe promises restaurant-quality results with minimal effort.
Essential Ingredients
- Chicken: 2 large boneless breasts, perfect for grilling
- BBQ Sauce: 2/3 cup, divided for marinating and basting
- Fresh Produce: Cherry tomatoes, red onion, avocado for fresh crunch
- Pantry Items: Black/pinto beans and corn, drained and rinsed
- Tortillas: 12 corn or flour tortillas, your choice
- For the Sauce: Greek yogurt, fresh cilantro, lime juice, salt
Step-by-Step Instructions
- Marinate: Combine chicken with 1/3 cup BBQ sauce in a bag, chill for 1-3 hours
- Prepare Sauce: Mix Greek yogurt, chopped cilantro, lime juice, and salt until smooth
- Grill Time: Cook chicken 4-5 minutes per side until internal temp reaches 165°F
- Rest & Prep: Baste with extra BBQ sauce, let rest 5 minutes, then chop
- Warm Tortillas: Heat briefly on grill or skillet for best results
- Assembly: Layer with chicken, corn, beans, tomatoes, and avocado
- Finishing Touch: Top with BBQ sauce, cilantro lime sauce, and fresh cilantro
Quick Substitutions
Want to switch things up? You can easily swap Greek yogurt for sour cream in the sauce – both work great! If corn tortillas aren’t your thing, flour tortillas make these tacos just as tasty. No fresh corn? Frozen corn works perfectly too.
For a lighter option, try lettuce wraps instead of tortillas. And if you’re out of chicken breasts, chicken thighs are super flavorful in this recipe.
Make-Ahead Tips
You can prep lots of parts ahead! Mix up the cilantro lime sauce up to 3 days before – it actually gets more flavorful. Chop your veggies the day before and store them in containers in the fridge.
The chicken can marinate overnight if you want. When you’re ready to eat, just grill the chicken and warm the tortillas. Quick tip: keep your tortillas warm by wrapping them in foil or a clean kitchen towel.
Serving Ideas
Make taco night extra fun with a DIY taco bar! Set out bowls of toppings and let everyone build their own. Some yummy sides that go great with these tacos: Mexican rice, chips and guacamole, or a simple green salad with lime dressing.
Like it spicy? Add some jalapeños or hot sauce to the mix. Don’t forget lime wedges on the side – a little squeeze of fresh lime juice makes everything pop!
Storage & Leftovers
Store your leftover chicken in the fridge for up to 3 days. Keep the sauce, chopped veggies, and toppings in separate containers. When you’re ready for round two, just warm up the chicken and tortillas.
The sauce might get a bit thick in the fridge – just stir in a tiny splash of water or lime juice to thin it out. Bonus tip: leftover chicken is amazing on salads or in quesadillas!
BBQ Chicken Tacos
Equipment
- Grill
- Ziplock bag
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts or thighs
- 2/3 cup barbecue sauce divided
- 1 cup cherry tomatoes chopped
- 1/3 cup red onion chopped
- 15 ounce black or pinto beans rinsed and drained
- 15 ounce corn drained
- 1 whole avocado peeled, cored and sliced
- 12 corn tortillas or small flour tortillas
Creamy Cilantro Lime Sauce
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- Add chicken and ⅓ cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
- Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
- Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F).
- Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.
- Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro.
