Honey Barbecue Chicken Tacos
Honey Barbecue Chicken Tacos are one of our favorite summer dinners. I start these shredded barbecue chicken tacos by braising boneless, skinless chicken thighs. Then, I stir the shredded chicken into my homemade honey barbecue sauce. Finally, I topped the shredded barbecue chicken with strawberry salsa and sliced avocado. We like these tacos for several reasons. First of all, I like that I can make this dish in just about one hour. Secondly, I like that I can make all the components of these tacos ahead of time. Then, I just reheat the chicken in the microwave and toast the tortillas, and dinner is ready in five minutes. And, lastly, we all love the tender chicken, the tangy barbecue sauce, and the sweet salsa.
The Equipment I Used
- A Dutch Oven- I like to braise my chicken in an enameled cast iron Dutch oven. But you can use any pot with a tight-fitting lid. I find the Dutch oven makes the best shredded barbecue chicken tacos, though.
The Ingredients Needed for Honey Barbecue Chicken Tacos
- Chicken- Use boneless, skinless chicken thighs. Or use bone-in, skin-on thighs. But then you will have to remove the skin and bones before shredding it. I always use Bell and Evans brand chicken because I find it to be the most tender and the most flavorful.
- Ketchup- I use this as the base for my barbecue sauce. I always use Heinz brand organic ketchup. I find it has better flavor than their regular ketchup.
How I Made my Shredded Barbecue Chicken Tacos
- First, I braised the chicken until I could easily shred it with a fork.
- Next, while the chicken braised, I made the honey barbecue sauce. Take care to watch the sauce so that it doesn’t burn.
- Also, I make the strawberry salsa. If you like spicy foods, add extra jalapenos.
- Finally, I toasted the tortillas and filled them with the chicken, salsa, and avocado.
If you like tender shredded chicken, you need to try these delicious Honey Barbecue Chicken Tacos.
Honey Barbecue Chicken Tacos
Ingredients
For the Braised Chicken:
- 6 boneless, skinless chicken thighs
- ½ tsp. each kosher salt and black pepper
- 1 tbsp. extra virgin olive oil
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- 1 cup chopped plum tomatoes
- 1 cup chicken stock
For the Honey Barbecue Sauce:
- 2 tbsp. unsalted butter
- 1 cup minced onions
- 1 tbsp. minced garlic
- 2 tbsp. honey
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tsp. soy sauce
- 2 tbsp. rice wine vinegar
- ½ tsp. ground black pepper
For the Strawberry Salsa:
- 1½ cups diced strawberries
- ¼ cup minced cilantro
- ¼ cup diced jalapeno, seeds and membranes removed
- 2 tbsp lime juice
To assemble the tacos:
- 8 small small flour tortillas
- 1 avocado, sliced
Instructions
- Begin by braising the chicken: Season the chicken on both sides with the salt and pepper. Heat the oil in a Dutch oven on medium heat. Then, brown the chicken lightly, on both sides, in several batches. When all the chicken is browned, add it back to the pot, with all the other ingredients. Simmer this, covered, for 50 minutes.
- While the chicken simmers, make the Honey Barbecue Sauce: Melt the butter in a three-quart saucepan and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer for thirty minutes, uncovered.
- Also, make the Strawberry Salsa: Simply combine all the ingredients together in a bowl.
- Remove the chicken to a plate and shred it with two forks. Add it to the barbecue sauce.
- In a cast iron skillet, on medium heat, toast each tortilla on both sides. Fill each tortilla with some chicken. And top the chicken with the salsa and avocado.
