BBQ Smokehouse Lunch: Kickin’ Chicken Tacos

Allergens

Soy (barbecue sauce), Gluten (barbecue sauce)

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 12 small corn or flour tortillas, warmed
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, honey, brown sugar, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the sauce over the chicken, turning to coat evenly. Refrigerate for at least 4 hours, or up to overnight.
3. Preheat an outdoor grill or stovetop grill pan to medium high heat. Grill the chicken for 6 8 minutes per side or until cooked through and the internal temperature reaches 165°F. During the last 2 minutes of grilling, brush the remaining sauce onto the chicken.
4. Allow the chicken to rest for a few minutes before shredding it with two forks.

Chef’s Insight

The key to tender, juicy grilled chicken is marinating and using an accurate thermometer.

Notes

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