Firecracker BBQ Chicken Tacos

Allergens

Wheat (in corn tortillas), Gluten (if using regular BBQ sauce, check ingredients for allergens)

Ingredients

• 6 bone
• in chicken thighs
• 1 cup your favorite BBQ sauce
• 1/2 cup Franks RedHot sauce
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 12 corn tortillas, warmed
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, whisk together the BBQ sauce, RedHot sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Set aside.
2. Season chicken thighs with salt and pepper on both sides.
3. Preheat a grill or grill pan to medium high heat. Grill the chicken thighs for 5 6 minutes per side, or until cooked through.
4. Transfer grilled chicken to a bowl and pour BBQ sauce mixture over it. Turn to coat all sides of the chicken evenly. Let it rest for 2 minutes before cutting into bite sized pieces.
5. Assemble tacos by placing chicken pieces, avocado slices, red onion, shredded cabbage, and fresh cilantro leaves onto warmed corn tortillas. Squeeze a lime wedge over each taco.
6. Serve immediately with extra BBQ sauce on the side.

Chef’s Insight

Use high-quality chicken thighs for the best flavor and texture.

Notes

Be sure to use a non-stick grill or pan for easy chicken removal.