Firecracker BBQ Chicken Street Tacos

Allergens

Contains gluten from corn tortillas. May contain soy and dairy if using store-bought BBQ sauce.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 1/2 cups Firecracker BBQ Sauce (recipe below)
• 12 small corn tortillas, warmed
• 3 cups Classic Coleslaw (recipe below), for serving
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving Firecracker BBQ Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and black pepper, to taste Classic Coleslaw:
• 4 cups shredded cabbage (green and red)
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• Salt and black pepper, to taste

Instructions

1. In a large bowl, whisk together all the ingredients for the Firecracker BBQ Sauce until well combined. Set aside.
2. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour 1 cup of the BBQ sauce over the chicken and massage it into the meat. Refrigerate for at least 30 minutes, up to overnight.
3. Heat a grill or grill pan to medium high heat. Grill the marinated chicken until cooked through, basting frequently with the remaining BBQ sauce. Let rest for 5 minutes before slicing into strips.
4. For the coleslaw, in a large bowl, mix together the cabbage, mayonnaise, vinegar, sugar, salt, and pepper until well combined. Refrigerate until ready to serve.
5. Assemble tacos by placing a generous portion of sliced chicken on each tortilla, followed by a dollop of coleslaw. Garnish with cilantro leaves and a lime wedge.

Chef’s Insight

The secret to perfect BBQ is the right balance of sweet and tangy flavors. Adjust the BBQ sauce ingredients to taste.

Notes

Use fresh, high-quality ingredients for the best flavor and texture.