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
Scale
- 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!