Crispy Chipotle BBQ Chicken Tacos

1 tbsp extra virgin olive oil

1 ½ lbs boneless skinless chicken tenders or cubed thighs

2 tsp smoked paprika

2 tsp chipotle chili powder

1 tsp garlic powder

¼ tsp cayenne pepper

2 tbsp fresh thyme leaves

1 ½ tsp kosher salt

1 cup ketchup

⅓ cup honey

2 tsp dijon mustard

¾ cup your favourite beer or chicken broth

8 Sonora Soft Taco Tortillas

1 cup shredded Mexican cheese

Salsa Crema

2 large avocadoshalved

Juice of 2 limes

2 cups grilled or roasted corn

1 jalapenoseeded and chopped

½ cup fresh cilantroroughly chopped

2 tbsp fresh chiveschopped

In a large pot; combine olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme and salt. Set over medium-high heat and cook until spices are fragrant; around 5 minutes. Reduce heat to low; add ketchup, honey, dijon and beer. Stir to combine and bring sauce to a simmer.

Cover and simmer for 20 minutes. Add beer to thin sauce if needed. Once chicken is cooked, shred with two forks. Heat your BBQ grill to medium-high heat.

Meanwhile, make the salsa crema. Combine avocado and lime juice in a blender and blend until smooth. Season with salt.

Warm tortillas for 20-30 seconds in the microwave to make pliable. On a baking sheet, rub tortillas with olive oil. Lay flat and layer with cheese and BBQ chicken. Fold over to make taco. Transfer individual tacos to your BBQ and grill until lightly charred and cheese is melted.

Collect tacos from the grill. Serve with salsa crema dolloped on top, season with cilantro.

Print Options:

Crispy Chipotle BBQ Chicken Tacos