Introduction: Craving Tacos with a Sweet, Smoky, and Spicy Kick?
Ever wanted tacos that burst with bold, smoky flavors and a hint of bourbon? Bourbon Barbecue Chicken Tacos are the perfect recipe! This slow-cooker dish combines tender shredded chicken in a rich, bourbon-infused barbecue sauce with a fresh corn salsa, all wrapped in soft tortillas. Ideal for weeknight dinners, Taco Tuesday, or casual gatherings, these tacos are easy to make and sure to impress. Ready to create a delicious, crowd-pleasing meal with a Southern twist? Let’s dive into this tasty recipe!
Overview: Why Bourbon Barbecue Chicken Tacos are Special
Bourbon Barbecue Chicken Tacos are a flavorful fusion of Southern barbecue and Mexican tacos, with a slow-cooker chicken base and a vibrant salsa topping. The bourbon adds depth, and the prep is minimal. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 3-4 hours cooking on Low, plus 10 minutes assembly, for a total of about 3.5-4.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The homemade bourbon barbecue sauce, made with ketchup, maple syrup, and Worcestershire, gives the chicken a sweet, tangy, and smoky flavor. The fresh corn salsa with lime and red pepper adds crunch and brightness, making these tacos a perfect balance of rich and refreshing.
This recipe is hearty, versatile, and perfect for taco lovers or barbecue fans. Let’s get cooking!
Essential Ingredients
This recipe makes 8 tacos (serves 4-6) and uses simple ingredients for a bold, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 1 cup ketchup
- 1 small red onion, finely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 3 tablespoons bourbon, divided
- 1-1/2 pounds boneless, skinless chicken breasts
- For the Salsa:
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zest and juice
- 1/8 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For Assembly:
- 8 flour tortillas (8 inches)
- Minced cilantro (optional, for garnish)
Why These Ingredients Matter
- Chicken Breasts: Lean protein that shreds easily and soaks up the barbecue sauce.
- Ketchup, Brown Sugar, Maple Syrup: Form a sweet, sticky barbecue sauce base.
- Worcestershire, Cider Vinegar, Bourbon: Add tangy, savory, and smoky depth.
- Red Onion, Garlic, Parsley, Pepper: Enhance the sauce with aromatic and spicy notes.
- Corn, Red Pepper, Red Onion: Create a crunchy, colorful salsa with sweet and mild flavors.
- Lime Zest and Juice: Bring bright, citrusy freshness to the salsa.
- Hot Pepper Sauce: Adds a subtle heat to balance the salsa’s sweetness.
- Flour Tortillas: Soft, warm wraps that hold the juicy chicken and salsa.
- Cilantro: Provides a fresh, herbaceous garnish (optional).
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or pork tenderloin (cook 3.5-4.5 hours).
- Bourbon: Replace with apple juice or extra cider vinegar for a non-alcoholic version.
- Ketchup: Use tomato sauce with 1 tablespoon sugar for a less processed option.
- Maple Syrup: Swap with honey or molasses for a different sweetness.
- Corn: Use canned (drained) or grilled corn for a smokier salsa.
- Red Pepper: Substitute with green pepper or poblano for a milder flavor.
- Hot Pepper Sauce: Replace with a pinch of cayenne or omit for no heat.
- Tortillas: Use corn tortillas (gluten-free) or lettuce wraps for low-carb.
- Gluten-Free: Use corn tortillas and check Worcestershire and bourbon for gluten.
- Lower Sugar: Reduce brown sugar to 2 tablespoons and use sugar-free maple syrup.
Step-by-Step Instructions
Making Bourbon Barbecue Chicken Tacos is simple, with the slow cooker handling the chicken while you prep a quick salsa. Follow these steps for perfect tacos every time!
Step 1: Prep Your Ingredients
- Finely chop 1 small red onion (for chicken) and 1/2 cup red onion (for salsa).
- Mince 2 garlic cloves.
- Chop 1 cup sweet red pepper and 1 tablespoon fresh parsley.
- Zest and juice 2 medium limes.
- Measure 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 3 tablespoons bourbon (divided), 1/4 teaspoon pepper, 2 cups corn, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pat 1-1/2 pounds boneless, skinless chicken breasts dry.
Tip: Prep salsa ingredients while the chicken cooks to save time.
Step 2: Cook the Chicken
- Mix Sauce: In a 3-quart slow cooker, combine 1 cup ketchup, 1 small chopped red onion, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 1 tablespoon chopped parsley, 2 minced garlic cloves, 1/4 teaspoon pepper, and 2 tablespoons bourbon.
- Add Chicken: Place chicken breasts in the slow cooker and turn to coat with the sauce.
- Cook: Cover and cook on Low for 3-4 hours, until the chicken reaches 165°F (74°C) internally.
Tip: Check at 3 hours; smaller breasts may cook faster.
Step 3: Shred and Finish Chicken
- Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
- Return to Slow Cooker: Place shredded chicken back in the slow cooker and stir in the remaining 1 tablespoon bourbon.
- Heat Through: Cover and cook on Low for 5-10 minutes to meld flavors.
Tip: Shred finely for easy taco filling.
Step 4: Make the Salsa
- Combine Ingredients: In a medium bowl, mix 2 cups fresh or thawed frozen corn, 1 cup chopped sweet red pepper, 1/2 cup finely chopped red onion, zest and juice of 2 limes, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss: Stir gently to combine and let sit for 10 minutes to blend flavors.
Tip: Taste and adjust with extra lime juice or salt if needed.
Step 5: Assemble the Tacos
- Warm Tortillas: Heat 8 flour tortillas (8 inches) in a skillet, microwave (20-30 seconds), or oven (wrapped in foil at 300°F for 10 minutes).
- Fill Tacos: Spoon the chicken mixture onto each tortilla, then top with a scoop of corn salsa.
- Garnish: Sprinkle with minced cilantro if desired.
Tip: Don’t overfill tortillas to keep them easy to eat.
Step 6: Serve
- Serve tacos hot, with extra salsa or barbecue sauce on the side. Provide napkins for the juicy filling!
Assembly: Building the Perfect Bourbon Barbecue Chicken Tacos
Assembling Bourbon Barbecue Chicken Tacos is all about layering smoky, saucy chicken with fresh salsa for a balanced, flavorful bite. Here’s how to put it together:
- Cook the Chicken: Slow-cook chicken in a bourbon barbecue sauce for tender, flavorful meat.
- Shred and Season: Shred chicken and add a final bourbon splash for depth.
- Make Salsa: Toss corn, peppers, and lime for a bright, crunchy topping.
- Build Tacos: Layer chicken and salsa in warm tortillas, garnish, and serve.
Presentation Tips:
- Arrange tacos on a platter or colorful plates to showcase the vibrant salsa and golden tortillas.
- Garnish with extra cilantro, lime wedges, or a drizzle of barbecue sauce for flair.
- Pair with coleslaw, sweet potato fries, or a margarita for a complete meal.
- Use a rustic tray to highlight the tacos’ Southern-Mexican vibe.
Storage and Make-Ahead Tips
Bourbon Barbecue Chicken Tacos are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shredded chicken and sauce in an airtight container in the fridge for up to 4 days. Keep salsa and tortillas separate.
- Reheating: Reheat chicken in a skillet over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes. Assemble tacos fresh.
- Make-Ahead Tips:
- Chicken: Cook and shred chicken up to 2 days ahead; refrigerate with sauce. Reheat and add final bourbon before serving.
- Salsa: Prepare salsa up to 1 day ahead; store in the fridge and stir before serving.
- Freezing: Freeze shredded chicken with sauce for up to 3 months. Thaw in the fridge, reheat, and assemble with fresh salsa and tortillas.
Tip: Add fresh cilantro and salsa after reheating to keep them vibrant.
Recipe Variations
Bourbon Barbecue Chicken Tacos are versatile and easy to customize. Here are some fun twists to try:
- Spicy Kick: Add 1/2 teaspoon cayenne or sliced jalapeños to the barbecue sauce.
- Milder Version: Reduce bourbon to 2 tablespoons total and use mild hot sauce in the salsa.
- Different Protein: Swap chicken with pork shoulder (cook 5-6 hours) or jackfruit for vegetarian.
- Gluten-Free: Use corn tortillas and check Worcestershire and bourbon for gluten.
- Lower Sugar: Reduce brown sugar to 2 tablespoons and use sugar-free maple syrup.
- Creamy Topping: Add a dollop of sour cream or avocado slices to the tacos.
- Bowl Style: Serve chicken and salsa over rice or quinoa instead of tortillas.
Tip: Keep the bourbon and lime for the signature smoky-citrus flavor.
Conclusion: Savor Your Bourbon Barbecue Chicken Tacos!
You’ve just made Bourbon Barbecue Chicken Tacos—a smoky, sweet, and zesty dish that’s perfect for any occasion! This slow-cooker recipe is easy, flavorful, and so versatile you can make it your own. Whether you load them with salsa and cilantro or try a new variation, they’re sure to be a hit. Grab a taco, bite into the juicy chicken, and enjoy the Southern-Mexican fusion. What’s your favorite taco topping? Share your ideas in the comments, and happy cooking!
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Bourbon Barbecue Chicken Tacos
Description
Ever wanted tacos that burst with bold, smoky flavors and a hint of bourbon? Bourbon Barbecue Chicken Tacos are the perfect recipe! This slow-cooker dish combines tender shredded chicken in a rich, bourbon-infused barbecue sauce with a fresh corn salsa, all wrapped in soft tortillas
Ingredients
- For the Chicken:
- 1 cup ketchup
- 1 small red onion, finely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 3 tablespoons bourbon, divided
- 1–1/2 pounds boneless, skinless chicken breasts
- For the Salsa:
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zest and juice
- 1/8 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For Assembly:
- 8 flour tortillas (8 inches)
- Minced cilantro (optional, for garnish)
Why These Ingredients Matter
- Chicken Breasts: Lean protein that shreds easily and soaks up the barbecue sauce.
- Ketchup, Brown Sugar, Maple Syrup: Form a sweet, sticky barbecue sauce base.
- Worcestershire, Cider Vinegar, Bourbon: Add tangy, savory, and smoky depth.
- Red Onion, Garlic, Parsley, Pepper: Enhance the sauce with aromatic and spicy notes.
- Corn, Red Pepper, Red Onion: Create a crunchy, colorful salsa with sweet and mild flavors.
- Lime Zest and Juice: Bring bright, citrusy freshness to the salsa.
- Hot Pepper Sauce: Adds a subtle heat to balance the salsa’s sweetness.
- Flour Tortillas: Soft, warm wraps that hold the juicy chicken and salsa.
- Cilantro: Provides a fresh, herbaceous garnish (optional).
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or pork tenderloin (cook 3.5-4.5 hours).
- Bourbon: Replace with apple juice or extra cider vinegar for a non-alcoholic version.
- Ketchup: Use tomato sauce with 1 tablespoon sugar for a less processed option.
- Maple Syrup: Swap with honey or molasses for a different sweetness.
- Corn: Use canned (drained) or grilled corn for a smokier salsa.
- Red Pepper: Substitute with green pepper or poblano for a milder flavor.
- Hot Pepper Sauce: Replace with a pinch of cayenne or omit for no heat.
- Tortillas: Use corn tortillas (gluten-free) or lettuce wraps for low-carb.
- Gluten-Free: Use corn tortillas and check Worcestershire and bourbon for gluten.
- Lower Sugar: Reduce brown sugar to 2 tablespoons and use sugar-free maple syrup.
Instructions
Step 1: Prep Your Ingredients
- Finely chop 1 small red onion (for chicken) and 1/2 cup red onion (for salsa).
- Mince 2 garlic cloves.
- Chop 1 cup sweet red pepper and 1 tablespoon fresh parsley.
- Zest and juice 2 medium limes.
- Measure 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 3 tablespoons bourbon (divided), 1/4 teaspoon pepper, 2 cups corn, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pat 1-1/2 pounds boneless, skinless chicken breasts dry.
Tip: Prep salsa ingredients while the chicken cooks to save time.
Step 2: Cook the Chicken
- Mix Sauce: In a 3-quart slow cooker, combine 1 cup ketchup, 1 small chopped red onion, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 1 tablespoon chopped parsley, 2 minced garlic cloves, 1/4 teaspoon pepper, and 2 tablespoons bourbon.
- Add Chicken: Place chicken breasts in the slow cooker and turn to coat with the sauce.
- Cook: Cover and cook on Low for 3-4 hours, until the chicken reaches 165°F (74°C) internally.
Tip: Check at 3 hours; smaller breasts may cook faster.
Step 3: Shred and Finish Chicken
- Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
- Return to Slow Cooker: Place shredded chicken back in the slow cooker and stir in the remaining 1 tablespoon bourbon.
- Heat Through: Cover and cook on Low for 5-10 minutes to meld flavors.
Tip: Shred finely for easy taco filling.
Step 4: Make the Salsa
- Combine Ingredients: In a medium bowl, mix 2 cups fresh or thawed frozen corn, 1 cup chopped sweet red pepper, 1/2 cup finely chopped red onion, zest and juice of 2 limes, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss: Stir gently to combine and let sit for 10 minutes to blend flavors.
Tip: Taste and adjust with extra lime juice or salt if needed.
Step 5: Assemble the Tacos
- Warm Tortillas: Heat 8 flour tortillas (8 inches) in a skillet, microwave (20-30 seconds), or oven (wrapped in foil at 300°F for 10 minutes).
- Fill Tacos: Spoon the chicken mixture onto each tortilla, then top with a scoop of corn salsa.
- Garnish: Sprinkle with minced cilantro if desired.
Tip: Don’t overfill tortillas to keep them easy to eat.
Step 6: Serve
- Serve tacos hot, with extra salsa or barbecue sauce on the side. Provide napkins for the juicy filling!
FAQs
Q: Are Bourbon Barbecue Chicken Tacos healthy?
A: Chicken is lean and high in protein, and the salsa adds veggies, but the barbecue sauce is high in sugar. Use low-sugar ketchup, reduce brown sugar, or opt for corn tortillas for a lighter option. Pair with a salad for balance.
Q: Can I use frozen chicken breasts?
A: Yes! Add frozen breasts to the slow cooker and increase cooking time to 4-5 hours on Low, ensuring 165°F (74°C) doneness.
Q: Can I make this without a slow cooker?
A: Yes! Simmer chicken with sauce ingredients in a covered skillet over low heat for 25-30 minutes, shred, add final bourbon, and heat through. Make salsa as directed.
Q: Can I skip the bourbon?
A: Yes! Replace with apple juice or extra cider vinegar for a similar tangy depth without alcohol.
Q: How spicy are these tacos?
A: The hot pepper sauce in the salsa adds mild heat. Omit it for no spice or add cayenne to the chicken for more kick.
Q: Can I freeze Bourbon Barbecue Chicken Tacos?
A: Freeze the shredded chicken with sauce for up to 3 months. Thaw in the fridge, reheat, and assemble with fresh salsa, tortillas, and cilantro.