GRILLED BBQ CHICKEN TACOS

Grilled BBQ Chicken Tacos topped with black beans, corn, tomatoes and avocado with a creamy cilantro lime sauce. This easy and healthy meal will become a family favorite!

These bbq chicken tacos are marinated in bbq sauce for up to a few hours before being cooked on the grill.  Make sure to spray your grill with some non-stick cooking spray so that your chicken doesn't stick to the grates.

GRILLED BBQ CHICKEN TACOS

HOW TO GRILL CHICKEN:
Chicken breasts and thighs are two of the easiest types of meat to cook on the grill. I prefer to use chicken thighs when grilling, because dark meat is more forgiving on the grill and doesn't dry out as easily, thanks to its higher fat content. Many people prefer white meat when grilling chicken, so you can use chicken breasts, instead of thighs.

Chicken breasts on the grill take about 4-5 minutes to cook on each side. Flip them only once, and cook them over medium heat. Chicken thighs may take a few minutes longer than breasts. Use a thermometer if you'd like, and cook the meat to 165 degrees F. Be sure to allow it to rest for a few minutes before chopping it up to serve with tacos.

HOW TO WARM CORN TORTILLAS FOR TACOS:
You can heat corn tortillas in a skillet on the stove, or on the grill when you cook the chicken. Cook them for just a few seconds on each side, until small brown spots appear. Transfer them to a plate and cover, or wrap them with tinfoil to keep warm. Stack them as you go, making sure to re-cover them after each addition.

The microwave is my least favorite way to warm corn tortillas because they stay soft and flimsy, allowing them to fall apart easier when you add all of your taco toppings.

INGREDIENTS:
  • 2 boneless skinless chicken breasts or thighs
  • ⅓ cup chopped red onion
  • ⅔ cup homemade bbq sauce or store-bought, divided
  • 1 cup cherry tomatoes, chopped
  • 1 can black beans, rinsed and drained
  • 1 avocado, peeled, cored and sliced
  • 1 can corn, drained
  • 12-15 corn or small flour tortillas
  • Chopped cilantro, for topping
Creamy cilantro lime sauce:
  • ½ cup plain Greek yogurt, or sour cream
  • 1 tablespoon lime juice
  • 3 Tablespoons chopped cilantro
  • 4 teaspoon salt
INSTRUCTIONS:
  1. Add chicken and ⅓ cup bbq sauce to a ziplock bag. Refrigerate up to 3 hours.
  2. Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
  3. 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.
  4. Warm tortillas on grill or in a hot skillet.
  5. 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. Enjoy!

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