BBQ Smokehouse Lunch – Firecracker Chicken Tacos

Allergens

Eggs, Soy (from Worcestershire sauce)

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1 cup BBQ sauce
• 1/2 cup hot sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 12 small flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large bowl, whisk together the BBQ sauce, hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
2. Add the chicken thighs to the sauce mixture, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat (around 400°F). Remove the chicken from the marinade, allowing any excess to drip off.
4. Grill the chicken thighs for 6 8 minutes per side or until fully cooked and slightly charred. Baste with additional sauce as desired during grilling.
5. Once cooked, allow the chicken to rest for a few minutes before shredding or chopping into bite sized pieces.

Chef’s Insight

Experiment with different sauces to customize the heat level to your preference.

Notes

Feel free to add or remove toppings as desired.