Copycat Rebel BBQ Chicken and Mango Slaw Tacos

Allergens

Wheat (for those sensitive to gluten in the tortillas)

Ingredients

• 1. For the BBQ Chicken:
• 4 large boneless chicken breasts
• 2 cups barbecue sauce (store
• bought or homemade)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste 2. For the Mango Slaw:
• 4 cups shredded cabbage (green and red)
• 1 cup thinly sliced mango
• 1/2 cup chopped red onion
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• Salt and pepper, to taste 3. For the Tacos:
• 8 corn tortillas

Instructions

1. Prepare the BBQ Chicken: In a large bowl, combine barbecue sauce, brown sugar, apple cider vinegar, honey, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well to combine.
2. Place chicken breasts in a shallow dish or resealable plastic bag. Pour the BBQ sauce mixture over the chicken, ensuring it's evenly coated. Marinate for at least 30 minutes, or up to overnight.
3. Preheat grill or grill pan to medium high heat. Grill the marinated chicken for approximately 5 7 minutes per side, or until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing.
4. Prepare the Mango Slaw: In a large bowl, combine shredded cabbage, sliced mango, red onion, mayonnaise, lime juice, salt, and pepper. Mix well to combine. Refrigerate until ready to serve.
5. Warm the corn tortillas on the grill or in a pan for about 10 20 seconds per side. Keep them warm while assembling the tacos.
6. To assemble the tacos, place a few slices of BBQ chicken on each warmed tortilla, followed by a generous scoop of Mango Slaw. Serve immediately.

Chef’s Insight

This recipe captures the essence of a weekend tailgate or a backyard BBQ, bringing the excitement and nostalgia of these events right to your kitchen.

Notes

This recipe is easily customizable to accommodate different dietary restrictions or preferences.