Introduction: Craving Bold, Flavorful Tacos?
Looking for a delicious, easy meal that’s perfect for Taco Tuesday, family dinners, or casual gatherings? Bourbon Barbecue Chicken Tacos are the ultimate recipe! These slow-cooker tacos feature tender, shredded chicken coated in a rich, bourbon-infused barbecue sauce, paired with a zesty corn salsa. Wrapped in soft flour tortillas and topped with optional cilantro, they’re a crowd-pleaser with a perfect balance of sweet, smoky, and spicy flavors. Ready to create a mouthwatering, restaurant-worthy dish? Let’s dive into this tasty recipe!
Overview: Why Bourbon Barbecue Chicken Tacos Are Special
Bourbon Barbecue Chicken Tacos are a vibrant, flavorful dish that combines the convenience of a slow cooker with bold, Southern-inspired flavors. The unique sauce and fresh salsa make them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 3-4 hours cooking on Low, 10 minutes shredding and assembly, for a total of about 3.25-4.25 hours.
- Difficulty Level: Easy! Simple mixing, slow cooking, and chopping make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker delivers juicy chicken in a homemade barbecue sauce spiked with bourbon for a smoky-sweet depth. The fresh corn salsa, with lime zest and hot sauce, adds a bright, crunchy contrast. This recipe serves 8, making it great for families, small parties, or meal prep, and the tortillas allow for easy customization.
This recipe is bold, versatile, and perfect for taco lovers or fans of barbecue-inspired dishes. Let’s get cooking!
Essential Ingredients
This recipe serves 8 (1 taco per serving) and uses pantry staples and fresh ingredients for a 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 bell 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
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Ketchup, Brown Sugar, Maple Syrup: Form a sweet, sticky barbecue base.
- Worcestershire, Cider Vinegar: Add tangy, savory depth.
- Parsley, Garlic, Pepper: Enhance flavor with herbs and spice.
- Bourbon: Brings smoky, caramelized notes to the sauce.
- Corn, Bell Pepper, Onion: Create a crunchy, colorful salsa.
- Lime Zest and Juice: Add bright, citrusy freshness.
- Hot Pepper Sauce: Provides a subtle spicy kick.
- Tortillas: Soft wraps for the filling.
- Cilantro: Optional garnish for a fresh, herby finish.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1-1/2 pounds pork tenderloin (cook 3.5-4.5 hours).
- Bourbon: Replace with apple juice or broth plus 1/2 teaspoon smoked paprika for a non-alcoholic version.
- Ketchup: Use tomato sauce plus 1 tablespoon sugar and 1 teaspoon vinegar.
- Brown Sugar: Swap with honey or molasses.
- Maple Syrup: Replace with agave nectar or extra brown sugar.
- Corn: Use canned (drained) or grilled corn.
- Bell Pepper: Swap with green pepper or poblano for a milder flavor.
- Hot Pepper Sauce: Use sriracha or omit for less heat.
- Tortillas: Replace with corn tortillas or lettuce wraps for gluten-free.
- Gluten-Free: Use gluten-free tortillas, Worcestershire sauce, and ensure bourbon is gluten-free.
- Spicy Tacos: Add 1/4 teaspoon cayenne to the sauce or 1 diced jalapeño to the salsa.
Step-by-Step Instructions
Making Bourbon Barbecue Chicken Tacos is simple, with minimal prep and a slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Finely chop 1 small red onion for the sauce and 1/2 cup red onion for the salsa.
- Mince 2 garlic cloves.
- Chop 1 cup sweet red bell pepper.
- 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, 1 tablespoon parsley, 1/4 teaspoon pepper, 3 tablespoons bourbon (divided).
- Measure 2 cups fresh or thawed frozen corn, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper for the salsa.
- Trim 1-1/2 pounds boneless, skinless chicken breasts.
- Grease a 3-quart slow cooker.
Tip: Chop veggies uniformly for even salsa texture; zest limes before juicing for ease.
Step 2: Prep the Slow Cooker
- Mix Sauce: In the greased 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. Stir until smooth.
- Add Chicken: Place chicken breasts in the slow cooker and turn to coat with the sauce.
Tip: Stir sauce thoroughly to dissolve sugar; ensure chicken is fully coated for even flavor.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: Using two forks, shred chicken into bite-sized pieces.
- Return to Slow Cooker: Return shredded chicken to the slow cooker. Stir in the remaining 1 tablespoon bourbon and mix to coat.
- Heat Through: Cover and cook on Low for 5-10 minutes to warm through.
Tip: Shred finely for easy taco filling; the extra bourbon adds a fresh flavor boost.
Step 5: Make the Salsa
- Combine Ingredients: In a medium bowl, mix 2 cups corn, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, zest and juice of 2 limes, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
- Chill (Optional): Refrigerate salsa for 15-30 minutes to meld flavors, or serve immediately.
Tip: Taste salsa and adjust lime juice or salt as needed; use fresh corn for the best crunch.
Step 6: Assemble and Serve
- Prep Tortillas: Warm 8 flour tortillas (8 inches) in a microwave (wrap in a damp towel for 20 seconds) or skillet.
- Add Filling: Spoon about 1/2 cup chicken mixture onto each tortilla.
- Top with Salsa: Add 1/4 cup corn salsa over the chicken.
- Garnish: Sprinkle with minced cilantro if desired.
- Serve: Serve tacos immediately with extra salsa or lime wedges on the side.
Tip: Use a slotted spoon for the chicken to avoid soggy tortillas; fold or roll tortillas for easy eating.
Assembly: Building the Perfect Bourbon Barbecue Chicken Tacos
Assembling these tacos is all about layering tender chicken and fresh salsa for a bold, balanced bite. Here’s how to put it together:
- Make Sauce: Combine barbecue ingredients with bourbon for a smoky base.
- Slow Cook Chicken: Cook until tender and flavorful.
- Shred and Finish: Shred chicken and add extra bourbon.
- Make Salsa: Mix corn, peppers, and lime for a zesty topping.
- Assemble: Fill tortillas with chicken, salsa, and cilantro for a vibrant taco.
Presentation Tips:
- Serve on a colorful platter with lime wedges for a festive look.
- Garnish with cilantro sprigs or a sprinkle of extra corn for color.
- Pair with Mexican rice, black beans, or chips and guacamole for a complete meal.
- Use a wooden board or bright plates to highlight the tacos’ vibrant filling.
Serving Suggestions
Bourbon Barbecue Chicken Tacos are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Taco Night: Set up a DIY taco bar with extra toppings like avocado or sour cream.
- Game-Day Feast: Serve with nachos, sliders, or veggie sticks for a party spread.
- Family Dinner: Pair with a green salad or roasted corn for a hearty meal.
- Casual Lunch: Offer with iced tea or lemonade for a quick, flavorful bite.
- With Extras: Add shredded cheese, pickled jalapeños, or coleslaw for texture.
Storage and Make-Ahead Tips
These tacos are best fresh but can be prepped or stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store chicken mixture in an airtight container in the fridge for up to 4 days. Keep salsa, tortillas, and cilantro separate.
- Reheating: Reheat chicken in a skillet over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes. Warm tortillas before assembling.
- Make-Ahead Tips:
- Chicken: Cook and shred chicken up to 2 days ahead; refrigerate in the sauce. Reheat and add bourbon before serving.
- Salsa: Prepare salsa up to 1 day ahead; refrigerate and stir before serving.
- Freezing: Freeze chicken mixture (without salsa or tortillas) for up to 2 months. Thaw in the fridge, reheat, and assemble with fresh salsa and tortillas.
Tip: Assemble tacos just before serving to keep tortillas soft; store salsa separately to maintain crunch.
Recipe Variations
Bourbon Barbecue Chicken Tacos are versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Reduce bourbon to 2 tablespoons and hot sauce to a dash.
- Gluten-Free: Use gluten-free tortillas and Worcestershire sauce; ensure bourbon is gluten-free.
- Low-Sugar: Use low-sugar ketchup and reduce brown sugar to 2 tablespoons.
- Spicy Tacos: Add 1/2 teaspoon chili powder to the sauce or extra hot sauce to the salsa.
- Pulled Pork Tacos: Swap chicken for 1-1/2 pounds pork shoulder (cook on Low 6-7 hours).
- Tropical Salsa: Add 1/2 cup diced mango or pineapple to the salsa.
- Burrito Option: Use large tortillas and add rice and beans for a hearty wrap.
Tip: Keep the bourbon-barbecue-salsa combo for the signature flavor.
Conclusion: Savor Your Bourbon Barbecue Chicken Tacos!
You’ve just made Bourbon Barbecue Chicken Tacos—a bold, smoky, and zesty dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for taco nights, parties, or quick dinners. Whether you pile on the salsa or add extra cilantro, these tacos are sure to impress. Grab a taco, dig into the sweet-spicy goodness, and enjoy the flavor explosion. What’s your favorite taco topping? Share your ideas in the comments, and happy cooking!
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Bourbon Barbecue Chicken Tacos
Description
Looking for a delicious, easy meal that’s perfect for Taco Tuesday, family dinners, or casual gatherings? Bourbon Barbecue Chicken Tacos are the ultimate recipe! These slow-cooker tacos feature tender, shredded chicken coated in a rich, bourbon-infused barbecue sauce, paired with a zesty corn salsa.
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 bell 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
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Ketchup, Brown Sugar, Maple Syrup: Form a sweet, sticky barbecue base.
- Worcestershire, Cider Vinegar: Add tangy, savory depth.
- Parsley, Garlic, Pepper: Enhance flavor with herbs and spice.
- Bourbon: Brings smoky, caramelized notes to the sauce.
- Corn, Bell Pepper, Onion: Create a crunchy, colorful salsa.
- Lime Zest and Juice: Add bright, citrusy freshness.
- Hot Pepper Sauce: Provides a subtle spicy kick.
- Tortillas: Soft wraps for the filling.
- Cilantro: Optional garnish for a fresh, herby finish.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1-1/2 pounds pork tenderloin (cook 3.5-4.5 hours).
- Bourbon: Replace with apple juice or broth plus 1/2 teaspoon smoked paprika for a non-alcoholic version.
- Ketchup: Use tomato sauce plus 1 tablespoon sugar and 1 teaspoon vinegar.
- Brown Sugar: Swap with honey or molasses.
- Maple Syrup: Replace with agave nectar or extra brown sugar.
- Corn: Use canned (drained) or grilled corn.
- Bell Pepper: Swap with green pepper or poblano for a milder flavor.
- Hot Pepper Sauce: Use sriracha or omit for less heat.
- Tortillas: Replace with corn tortillas or lettuce wraps for gluten-free.
- Gluten-Free: Use gluten-free tortillas, Worcestershire sauce, and ensure bourbon is gluten-free.
- Spicy Tacos: Add 1/4 teaspoon cayenne to the sauce or 1 diced jalapeño to the salsa.
Instructions
Step 1: Prep Your Ingredients
- Finely chop 1 small red onion for the sauce and 1/2 cup red onion for the salsa.
- Mince 2 garlic cloves.
- Chop 1 cup sweet red bell pepper.
- 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, 1 tablespoon parsley, 1/4 teaspoon pepper, 3 tablespoons bourbon (divided).
- Measure 2 cups fresh or thawed frozen corn, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper for the salsa.
- Trim 1-1/2 pounds boneless, skinless chicken breasts.
- Grease a 3-quart slow cooker.
Tip: Chop veggies uniformly for even salsa texture; zest limes before juicing for ease.
Step 2: Prep the Slow Cooker
- Mix Sauce: In the greased 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. Stir until smooth.
- Add Chicken: Place chicken breasts in the slow cooker and turn to coat with the sauce.
Tip: Stir sauce thoroughly to dissolve sugar; ensure chicken is fully coated for even flavor.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: Using two forks, shred chicken into bite-sized pieces.
- Return to Slow Cooker: Return shredded chicken to the slow cooker. Stir in the remaining 1 tablespoon bourbon and mix to coat.
- Heat Through: Cover and cook on Low for 5-10 minutes to warm through.
Tip: Shred finely for easy taco filling; the extra bourbon adds a fresh flavor boost.
Step 5: Make the Salsa
- Combine Ingredients: In a medium bowl, mix 2 cups corn, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, zest and juice of 2 limes, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
- Chill (Optional): Refrigerate salsa for 15-30 minutes to meld flavors, or serve immediately.
Tip: Taste salsa and adjust lime juice or salt as needed; use fresh corn for the best crunch.
Step 6: Assemble and Serve
- Prep Tortillas: Warm 8 flour tortillas (8 inches) in a microwave (wrap in a damp towel for 20 seconds) or skillet.
- Add Filling: Spoon about 1/2 cup chicken mixture onto each tortilla.
- Top with Salsa: Add 1/4 cup corn salsa over the chicken.
- Garnish: Sprinkle with minced cilantro if desired.
- Serve: Serve tacos immediately with extra salsa or lime wedges on the side.
Tip: Use a slotted spoon for the chicken to avoid soggy tortillas; fold or roll tortillas for easy eating.
FAQs
Q: Are these tacos healthy?
A: Chicken is lean, and salsa adds veggies, but the sauce is high in sugar. Use low-sugar ketchup, reduce brown sugar to 2 tablespoons, or pair with a side salad for a lighter meal.
Q: Can I use frozen chicken?
A: Yes, but thaw first for even cooking. If using frozen, increase cooking time to 4-5 hours on Low.
Q: Why is my chicken dry?
A: Overcooking can cause this. Check at 3 hours and ensure it reaches 165°F (74°C) but doesn’t cook longer.
Q: Can I cook this on High?
A: Yes, cook on High for 1.5-2 hours, checking for tenderness. Low is better for juicy chicken.
Q: Can I skip the bourbon?
A: Yes, replace with apple juice or broth plus 1/2 teaspoon smoked paprika for similar depth.
Q: Can I freeze the chicken mixture?
A: Yes! Freeze the cooked chicken mixture (without salsa or tortillas) for up to 2 months. Thaw, reheat, and assemble with fresh salsa and tortillas.