BBQ Chicken Tacos

This recipe for BBQ chicken tacos has been floating around in various forms for a while, and honestly, I wasn’t sure it would stand out. But after testing it a few times—once with thighs, once with breasts, and once during a chaotic weeknight when my kid spilled glitter on the counter mid-prep—it actually held up better than expected. It’s not trying to be anything fancy, which might be why it works.

Why These BBQ Chicken Tacos Work (Even on Busy Nights)

The idea is simple: grilled chicken slathered in decent barbecue sauce, tucked into warm tortillas with crunchy bits and a creamy herb sauce that doesn’t taste like ranch trying too hard. I’ll admit, my first attempt used a cheap, sugary BBQ sauce, and the result leaned cloying. But swapping in a smokier, vinegar-kissed brand (Stubb’s Original, if you’re curious) made a noticeable difference. There’s also something to be said for not drowning the chicken—⅓ cup for two breasts is enough. Any more and you’re just boiling meat in syrup.

I’ve made versions where I marinated for 30 minutes, and others where I forgot about it for nearly three hours. Honestly? The longer soak didn’t add much. Maybe a touch more depth, but nothing dramatic. If you’re truly rushed, skip the marinating and just brush the sauce on while grilling. You’ll save time and still get plenty of flavor.

The Sauce That Makes a Difference

The cilantro-lime sauce is where this recipe earns its keep. Blending Greek yogurt with fresh cilantro, lime juice, and a pinch of salt sounds basic, but it cuts through the richness in a way store-bought sauces rarely do. That said, if you’re one of those people genetically wired to taste soap when eating cilantro, don’t force it. A mix of parsley and a little lime zest comes close. I tried it once out of desperation and didn’t hate it.

Make sure you’re using full-fat Greek yogurt. Low-fat versions can thin out and separate, especially if you’re not serving it right away. Blend until completely smooth, then chill it for at least 20 minutes. Cold sauce spreads better and tastes brighter.

Tortillas Matter More Than You Think

Warming the tortillas matters more than I used to think. Cold corn tortillas crack, obviously, but even flour ones taste flat straight from the bag. A quick pass over a gas flame—tongs, please, unless you enjoy minor burns—adds a subtle char and makes them pliable. I keep them wrapped in a dish towel afterward; it’s not just for looks, it really does help.

I prefer 6-inch corn tortillas for texture and authenticity, but flour works if you’re feeding picky eaters who balk at chewiness. Either way, don’t skip this step. A cold or stiff tortilla ruins the whole experience.

Assembly: Keep It Loose, Let Everyone Customize

Assembling the tacos is where everyone in the house tends to go rogue. My partner loads up on onions, my youngest insists on extra sauce (and zero cilantro), and I go heavy on the avocado. That’s part of the appeal—it’s flexible without falling apart. The black beans and corn add bulk, sure, but they also bring texture. I’ve skipped them before, and the tacos felt emptier, like something was missing.

Dice the red onion small. Big chunks can overpower, especially when raw. And while the recipe calls for tomatoes, I often skip them unless they’re ripe. A mushy, cold grocery-store tomato does more harm than good.

Leftovers? Plan Ahead, But Don’t Expect Magic

One thing I’ve learned: don’t reheat leftovers in the microwave. The chicken dries out, the tortillas turn gummy, and the avocado turns sad. Better to keep components separate and build fresh tacos the next day. The sauce holds well for up to three days, and the chicken reheats fine in a skillet with a splash of water or broth.

If you’re meal prepping, cook the chicken, shred it, and store it with a little extra BBQ sauce to keep it moist. Chop the veggies and store them separately. Assemble just before eating.

Variations That Actually Work

I’ve tested a few tweaks, and a few are worth keeping:

• Slow cooker method: Toss chicken, 1½ cups BBQ sauce, and a pinch of garlic powder into the slow cooker. Cook on low for 4–6 hours, then shred. It’s less charred, more tender, and great for batch cooking.
• Dairy-free option: Swap Greek yogurt for cashew cream or a thick, unsweetened coconut yogurt. Add a squeeze of lime to keep the tang.
• Spice it up: A pinch of cayenne in the marinade or a few slices of fresh jalapeño on top adds heat without overwhelming.
• Vegetarian swap: Grilled portobello caps or young jackfruit (canned, in brine) work well. Marinate and grill the same way.

Final Thoughts

It’s not a groundbreaking recipe. But sometimes that’s the point. When you’re tired, short on time, or just not in the mood to wrestle with complicated steps, this one delivers without pretending to be something it’s not.

BBQ Chicken Tacos

Course: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

Total time

30

minutes

Ingredients

For the Tacos:

• 2 large boneless, skinless chicken breasts (about 1.5 lbs)

• ⅔ cup barbecue sauce, divided

• 1 cup cherry tomatoes, chopped

• ⅓ cup red onion, finely diced

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can corn, drained

• 1 avocado, peeled, pitted, and sliced

• 12 small corn tortillas (6-inch)

• Fresh cilantro, chopped, for topping

• Creamy Cilantro Lime Sauce:

• ½ cup plain Greek yogurt (full-fat recommended)

• 3 tablespoons fresh cilantro, chopped

• 1 tablespoon lime juice (about ½ lime)

• ¼ teaspoon salt

Directions

• Marinate the chicken: Place chicken and ⅓ cup BBQ sauce in a ziplock bag. Seal and refrigerate for 1–3 hours.
• Make the sauce: In a blender or food processor, combine Greek yogurt, cilantro, lime juice, and salt. Blend until smooth. Refrigerate until ready to use.
• Grill the chicken: Preheat grill or grill pan over medium-high heat. Lightly oil the surface. Add chicken and cook 4–5 minutes per side, until internal temperature reaches 165°F. Remove to a cutting board, baste with remaining BBQ sauce, and let rest 5 minutes. Chop or shred.
• Warm tortillas: Heat a dry skillet over medium heat. Warm each tortilla 30 seconds per side. Wrap in a towel to keep warm.
• Assemble tacos: Divide chicken among tortillas. Top with black beans, corn, tomatoes, avocado, red onion, and cilantro. Drizzle with extra BBQ sauce and cilantro lime sauce.
• Serve immediately.

Notes

• Nutritional Information (per serving, 3 tacos):
  Calories: 480
  Protein: 34g
  Carbohydrates: 58g
  Fiber: 12g
  Sugar: 18g
  Fat: 16g
  Saturated Fat: 4g
  Sodium: 920mg
  Note: Values are estimates and may vary based on ingredients used.