BBQ Taco
⏱️ cook time
35 minutes
🍽️ servings
4
⚡ Difficulty
easy
intro
Juicy grilled BBQ chicken tucked into warm charred tortillas with bright crunchy slaw, a smoky, crowd-pleasing summer cookout handheld.
Ingredients
Boneless skinless chicken thighs
680g
6-inch (15cm) corn tortillas
8 count
Tomato-based BBQ sauce
180ml (3/4 cup)
Shredded coleslaw mix (green cabbage & carrot)
200g
Smoked paprika
1 tbsp (7g)
Garlic powder
1 tsp (3g)
Kosher salt
1 1/8 tsp (6g total, divided)
Ground black pepper
1/2 tsp (1g)
Olive oil
1 tbsp (15ml)
Fresh lime
2 whole (yielding 30ml juice, plus 4 wedges for serving)
Sour cream
120g (1/2 cup)
Thinly sliced red onion
60g
Fresh cilantro
15g (1/4 cup, chopped)
Steps
1
Season Chicken Thighs
Pat 680g boneless, skinless chicken thighs completely dry with paper towels. Rub all surfaces evenly with 15ml olive oil, then coat with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp ground black pepper. Let seasoned chicken rest at room temperature for 15 minutes while the grill preheats.
2
Grill the Chicken
Preheat a gas or charcoal grill to medium-high heat (190–205°C / 375–400°F). Place chicken thighs directly on clean, oiled grill grates, close the lid, and cook for 6 minutes per side, until the internal temperature reaches 74°C / 165°F when measured with an instant-read meat thermometer.
3
Toss in BBQ Sauce
Transfer cooked chicken to a clean cutting board and let rest for 5 minutes to lock in juices, then shred into 2cm bite-sized pieces using two forks. Place shredded chicken in a medium mixing bowl, pour in 180ml BBQ sauce, and stir until every piece is evenly coated.
4
Warm Corn Tortillas
Turn the grill heat down to medium (175°C / 350°F). Place 8 corn tortillas directly on the grill grates for 15 seconds per side, until soft with faint light char marks along the edges. Stack warmed tortillas on a plate and cover with a clean cotton kitchen towel to keep them pliable.
5
Prep Fresh Toppings
Toss 200g shredded coleslaw mix with 30ml fresh lime juice in a small bowl, and season with the remaining 1/8 tsp kosher salt. Arrange 120g sour cream, 60g thinly sliced red onion, 15g chopped cilantro, and lime cut into 4 wedges in small serving dishes.
6
Assemble the Tacos
Lay 2 warm tortillas per serving on 4 dinner plates. Spread 1 tbsp of sour cream across the base of each tortilla, top with 80g sauced BBQ chicken, 25g dressed slaw, a few slices of red onion, and a sprinkle of cilantro. Serve immediately with a lime wedge per plate.
Tips
1.Opt for boneless chicken thighs over chicken breasts for grilling, as their higher fat content keeps meat juicy even if slightly overcooked over high grill heat.
2.If you don’t have an outdoor grill, cook the chicken on a cast-iron grill pan over medium-high stovetop heat using the same timing and temperature guidelines.
3.Double-wrap each taco with two tortillas to prevent tearing from the saucy filling and avoid messy spills while eating.
2.If you don’t have an outdoor grill, cook the chicken on a cast-iron grill pan over medium-high stovetop heat using the same timing and temperature guidelines.
3.Double-wrap each taco with two tortillas to prevent tearing from the saucy filling and avoid messy spills while eating.
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BBQ Taco:Frequently Asked Questions
1.Why do you recommend boneless skinless chicken thighs instead of chicken breast for these tacos?
Boneless skinless thighs have just enough intramuscular fat to stay juicy through grilling and pulling, avoiding the dry, stringy texture common with overcooked breast. They also cling to smoky paprika and BBQ sauce far better. If you swap for breast, brine it 30 minutes in salted water first and pull it off the grill 5°F early to lock in moisture.
2.Can I make the pulled chicken in a slow cooker instead of grilling it?
Absolutely! Toss the thighs with smoked paprika, a pinch of salt, and ¼ cup of BBQ sauce, then cook on low for 3-4 hours until shreddable. For that signature grilled smoky note, add ¼ teaspoon of liquid smoke, or sear the shredded chicken in a hot pan for 2 minutes after pulling to get light char before mixing in remaining sauce.
3.How do I get that perfect char on corn tortillas without them cracking?
Warm your 6-inch corn tortillas one at a time directly on a medium gas grill grate or gas stove burner for 10-15 seconds per side, until dark char spots form and the tortilla is pliable. Keep them wrapped in a clean kitchen towel right after charring to trap steam—this stops them from drying out and cracking when folded around filling.
4.What kind of tomato-based BBQ sauce works best for this recipe?
Reach for a balanced, not-too-sweet tomato-based BBQ sauce with a subtle vinegar tang to cut through rich chicken and crisp slaw. Avoid overly thick, molasses-heavy sauces that make pulled chicken gummy. If your go-to sauce is extra sweet, stir in a teaspoon of apple cider vinegar to brighten it up before tossing with chicken.
5.When should I dress the coleslaw to keep it crisp, not soggy?
Dress the shredded green cabbage and carrot slaw no more than 15-20 minutes before serving for the best crunch. If you dress it too early, salt in the dressing will draw out excess water from the cabbage, leaving you with soggy slaw that makes tortillas mushy. Keep slaw cold until you’re ready to assemble for that bright, crisp contrast.
6.How much smoked paprika do I need for noticeable smoky flavor without bitterness?
For 1.5 to 2 pounds of boneless chicken thighs, use 1.5 teaspoons of smoked paprika as a dry rub before grilling. Stick to sweet smoked paprika rather than hot or bittersweet for that classic warm smoky note that pairs perfectly with BBQ sauce; add a pinch of cayenne for heat instead of extra paprika, which turns bitter when overused.
7.Can I prep taco components ahead of time for a summer cookout?
Definitely! Grill and shred the chicken, toss it with BBQ sauce, and store it in an airtight container in the fridge for up to 3 days, reheating gently on the grill or stovetop right before serving. Pre-shred slaw veggies and keep them crisp in cold water in the fridge, and char tortillas right as guests are ready to eat for best texture.
8.My pulled chicken came out dry—what went wrong?
The most common culprit is overcooking the chicken thighs, or using breast without brining first. Thighs are done when they hit 175°F internal; at that temp, connective tissue breaks down to stay juicy, but cooking past 190°F squeezes out all moisture. Next time, pull chicken at 175°F, rest 10 minutes before shredding, and toss with extra BBQ sauce if needed.
9.Can I use flour tortillas instead of corn tortillas for these tacos?
You absolutely can, though corn tortillas’ nutty, slightly sweet flavor pairs far better with smoky BBQ and bright slaw. If you use flour, stick to 6-inch taco-sized flour tortillas, and char them lightly on the grill too for that toasty, smoky edge. Keep them wrapped in a towel after charring just like corn tortillas to stay soft and foldable.
10.How do I keep tacos from getting soggy when serving a crowd?
Set up a taco bar with separate components: warm, charred tortillas in a towel-lined warmer, BBQ pulled chicken in an insulated serving dish, cold dressed slaw, and extra toppings on the side. Let guests assemble their own tacos right before eating, and stick to ¼ cup chicken and 2 tablespoons slaw per taco to avoid sogginess and messy drips.
11.Can I make this recipe if I don’t have an outdoor grill?
No problem! Cook the seasoned chicken thighs on a cast iron grill pan over medium-high heat for 6-7 minutes per side, until you see dark grill marks and the chicken hits 175°F internal. You can char corn tortillas directly on a gas stove burner, or under a broiler for 30 seconds per side, to get that same cookout-style char at home.
12.What extra toppings pair well with these smoky BBQ chicken tacos?
Stick to toppings that complement rather than overpower the smoky, tangy core flavors: thinly sliced pickled red onion, a sprinkle of crumbled cotija cheese, a squeeze of fresh lime, a dollop of sour cream, or a few slices of pickled jalapeño for heat. Skip heavy, wet toppings like chunky salsa that will make tortillas soggy and compete with BBQ sauce.
13.Can I freeze leftover BBQ pulled chicken for later meals?
Yes! Let the sauced pulled chicken cool completely, then portion it into freezer-safe airtight bags, squeezing out as much air as possible, and freeze for up to 3 months. Thaw it in the fridge overnight, then reheat gently in a pan with a splash of extra BBQ sauce to loosen it up before assembling tacos. Prep slaw and tortillas fresh for best results.
14.Do I need to marinate the chicken thighs for hours before grilling?
You don’t need a long marinade for these thighs! A simple dry rub of smoked paprika, a pinch of garlic powder, salt, and pepper applied 15 minutes before grilling is all you need to build deep flavor. For extra depth, toss dry-rubbed thighs with 2 tablespoons of BBQ sauce for the last 2 minutes of grilling to build a sticky, caramelized glaze before pulling.
15.The bagged coleslaw mix tastes bland—how can I amp it up easily?
For a quick, bright slaw that pairs perfectly with smoky chicken, toss the pre-shredded green cabbage and carrot mix with a simple dressing of 2 tablespoons mayo, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and a pinch of salt and pepper. Add chopped cilantro or a pinch of celery seed if you have it, and don’t over-dress to keep veggies light and crunchy.
16.What’s the easiest way to shred chicken without making a mess?
Let the grilled chicken rest for 10 minutes after coming off the heat, then use two forks to pull the meat apart on a cutting board—this is way less messy than shredding piping hot chicken that burns your fingers. For even faster prep, toss rested thighs into a stand mixer with the paddle attachment and run on low for 30 seconds until evenly shredded.
17.How can I make these tacos spicy without ruining the classic smoky BBQ flavor?
It’s easy! Add ¼ to ½ teaspoon of chipotle powder in with the smoked paprika dry rub, or stir a tablespoon of chopped chipotle peppers in adobo into your tomato-based BBQ sauce for deep, smoky heat that matches the core flavor profile. Offer hot sauce on the side instead of mixing it into the whole batch, so guests can customize heat levels.
18.Why do my corn tortillas always fall apart when I fold them with filling?
That almost always happens if you skip warming and steaming them after charring. Cold, dry corn tortillas are brittle and will crack as soon as you add filling. After charring each tortilla, stack them in a clean, slightly damp kitchen towel and let them rest 5 minutes—trapped steam makes them pliable, so they fold cleanly around filling without splitting.
19.How many tacos does this recipe yield per pound of chicken?
One pound of boneless skinless chicken thighs yields roughly 3 cups of pulled, sauced chicken, which makes about 12 tacos when you use ¼ cup of chicken per 6-inch corn tortilla, paired with 2 tablespoons of slaw. That works out to 3-4 tacos per person for a main, so plan ½ pound of raw chicken per cookout guest to make sure everyone has enough.
20.Can I make a lighter version of these tacos without losing that signature smoky flavor?
Definitely! Skip the mayo in the slaw dressing and toss the cabbage and carrot mix with lime juice, apple cider vinegar, and a pinch of salt for a lighter, vinegar-based slaw. Use no-sugar-added tomato-based BBQ sauce to cut added sugar, and load up on crunchy veggie toppings—you’ll still get big smoky flavor from paprika and charred tortillas without heavy extras.
OMG these were such a hit for our family taco night last night! I was scrambling to get dinner on the table after soccer practice and this only took 35 minutes total, no fancy ingredients needed. My kids devoured 2 tacos each and asked for seconds! The smoky BBQ flavor is chef’s kiss, not too sweet, just the right amount of smoke. 10/10 will be making this biweekly for sure.
Made this in my dorm’s tiny shared kitchen last night and my roommates thought I ordered takeout lmao. Super easy, didn’t need any fancy equipment, just a regular pot and some store-bought BBQ sauce I had lying around. Threw on some pickled red onions and cotija and it slapped. Way cheaper than getting tacos from the food truck down the street.
Wait, I usually do pulled pork for BBQ tacos but figured I’d give chicken a shot to switch things up. Game. Changer. The chicken stays so juicy, and the smoky rub hits just right even if you don’t have a smoker (I used a little smoked paprika like the recipe said, worked like a charm). Brought this to my neighborhood potluck last weekend and people were hovering around the crockpot waiting for seconds. Only question – has anyone tried freezing the leftover pulled chicken for meal prep?
Y’all, I used corn tortillas instead of flour and this recipe is 100% gluten free if you double check your BBQ sauce label! I’ve been searching for an easy weeknight taco recipe that doesn’t require a million weird GF substitutes and this is it. The flavor is so rich you don’t even miss any of the extra stuff people usually pile on tacos.
I smoked the chicken for an extra 20 minutes before pulling it just to amp up that smoky flavor, and wow. Even my dad who swears chicken is ‘too bland for BBQ’ went back for thirds. Served it with a side of coleslaw and some lime wedges, perfect summer weekend meal.
Made these for Taco Tuesday this week and my partner said they’re better than the tacos we got on our trip to Austin last year. That is HIGH praise, let me tell you. I did add a little extra hot sauce to the chicken because we like things spicy, but the base recipe is perfect as written. SO good.
Uh oh, I think I messed up? I used chicken breast that was still a little frozen and it came out a bit tougher than I thought it would? The flavor was still great, I just wish the chicken was softer like the pictures show. Did I do something wrong here?
Made these for our office potluck yesterday and there was ZERO left, people were asking for the recipe before I even left the break room. I set up a little taco bar with lime wedges, cilantro, diced onion, sour cream, and pickled jalapeños so people could top their own, and it worked perfectly. Easy to make in big batches, minimal cleanup, total crowd pleaser.
Wait how well does this hold up for meal prep? I usually make 5 days of lunches on Sunday and need something that doesn’t get soggy or weird by Friday. Thinking I can keep the chicken separate from the tortillas and toppings, bring tortillas to work to heat up each day?
Okay I upped the chipotle powder by an extra teaspoon and added a diced jalapeño to the sauce and WOW, that’s the kick I was looking for. If you’re someone who thinks BBQ food is too sweet, this adjustment cuts the sweetness perfectly and adds that nice smoky heat I crave. My whole friend group raved about these at our game night watch party.
I was not expecting this to be as easy as it was? I’m the kind of person who burns toast 50% of the time and I pulled this off with zero issues. No weird techniques, no fancy tools, just throw everything in the pan, let it cook, shred the chicken, done. 35 minutes is not a lie either, I timed it because I was running late to my friend’s BBQ and it was done exactly when the recipe said it would be.
I’ve been making pulled pork tacos for my grandkids for 40 years, so I was skeptical a chicken version could measure up. Color me wrong! The chicken is lighter but still packed with that smoky BBQ flavor we all love, and even my oldest grandson who’s a super picky eater ate three of them. I added a little dollop of my homemade coleslaw on top and it was perfect. Will be adding this to the regular family dinner rotation.
Total budget win! I bought chicken thighs on sale for $1.99 a pound, used BBQ sauce I had in the pantry, and a pack of cheap corn tortillas, and the whole meal cost me under $10 to feed 4 people. Way better than spending $40 on takeout tacos for my family. The flavor doesn’t taste cheap at all, you’d think it came from a fancy taco spot.
Wait has anyone tried making this in the air fryer? I hate cleaning pots and pans and use my air fryer for literally everything, wondering if I can cook the chicken in there then toss it in the BBQ sauce for the same result?