These BBQ chicken tacos are juicy, vivid, and deeply aromatic. A touch of honey gives the sauce a lacquered sheen, while smoked paprika brings a warm, campfire note that clings to the chicken. Crisp cabbage slaw, creamy avocado, and fresh cilantro keep everything bright and balanced. Fast, unfussy, and full of character, they are exactly the kind of dinner that comes together beautifully on a busy weeknight.
Ingredients
- Boneless chicken thighs — 600g (1 lb 5 oz)
- BBQ sauce — 120ml (1/2 cup)
- Honey — 2 tbsp
- Soy sauce — 1 tbsp
- Apple cider vinegar — 1 tbsp
- Garlic, minced — 3 cloves
- Smoked paprika — 1 tsp
- Ground chili — 1/2 tsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Lime juice — 1 tbsp
- Olive oil — 1 tbsp
- Corn or flour tortillas — 8
- Red cabbage, thinly sliced — 200g (7 oz)
- Red onion, thinly sliced into half-moons — 1
- Cilantro, chopped — 10g
- Sweet corn kernels, optional — 150g (1 cup)
- Avocado, sliced — 1
- Sugar — 1/2 tsp
- Lime, for serving — 1
How to Make
- Make the slaw: toss the cabbage, half of the red onion, lime juice, sugar, and a pinch of salt together. Let it sit for 10 minutes, then fold in the cilantro and, if using, the corn.
- Mix the glaze: in a bowl, combine the BBQ sauce, honey, soy sauce, apple cider vinegar, garlic, smoked paprika, and chili. Stir until smooth and glossy.
- Pat the chicken dry and season with salt and black pepper. Heat olive oil in a skillet over medium heat, then sear the thighs for 4 to 5 minutes per side until nicely browned.
- Reduce the heat to medium-low, pour in the glaze, and simmer for 3 to 4 minutes, stirring, until thick and sticky and the chicken is fully coated. Remove from the heat and cut into bite-size pieces.
- Warm the tortillas in a dry skillet for 20 to 30 seconds per side, or in the microwave wrapped in a damp towel.
- Assemble the tacos: spoon the cabbage slaw onto each tortilla, top with chicken, the remaining red onion, and avocado slices. Finish with a squeeze of lime to taste.
- Serve immediately while warm, with extra cilantro and hot sauce on the side if you like.
Nutrition
| Serving | 1 of 4 |
|---|---|
| Calories | 560 kcal |
| Protein | 35 g |
| Fat | 17 g |
| Carbohydrates | 63 g |
| Fiber | 7 g |
| Sugar | 19 g |
| Sodium | 980 mg |
What to Serve With
- Simple guacamole or a lime-cilantro yogurt sauce for freshness.
- Your favorite hot sauce: chipotle, jalapeño, or salsa verde.
- A side of Mexican rice or black beans for a more filling dinner.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Chicken: thighs stay juicier, but chicken breast works too; just shorten the cooking time so it does not dry out.
- Heat: adjust the chili, or add a pinch of cayenne for a stronger kick.
- Sweetness: if you prefer a less sweet glaze, reduce the honey to 1 tbsp or add 1 tsp more vinegar.
- Gluten-free: use corn tortillas and gluten-free soy sauce.
- Grill option: grill the chicken, then add the glaze at the end and caramelize quickly over direct heat for 1 to 2 minutes.
Frequently Asked Questions
Can I substitute chicken thighs with chicken breast?
Yes, chicken breast works well. Cook for 3 to 4 minutes per side until just cooked through, then glaze quickly to keep it juicy.
How do I make the sauce less sweet?
Reduce the honey to 1 tbsp and add 1 to 2 tsp more apple cider vinegar or lime juice. It keeps the balance bright without losing depth.
How do I reheat leftover tacos?
Reheat the chicken separately in a skillet over low heat, adding 1 to 2 tbsp water if needed. Warm the tortillas separately, then assemble just before serving.