These Grilled BBQ Chicken Tacos are topped with a creamy avocado slaw and are bursting with smoky flavors, juicy chicken, and amazing textures!
New favorite taco recipe right here! These Grilled BBQ Chicken Tacos need to make an appearance at your next Taco Tuesday, yes? Yes.
Why you’ll love these grilled bbq chicken tacos
- Juicy grilled chicken that’s packed with smoky BBQ flavor!
- Creamy avocado slaw to add a refreshing crunch and creamy flavor to contrast the smoky BBQ sauce.
- Versatile recipe that can be made on an outdoor grill or indoors if it’s raining.
- Great for small gatherings, weeknight family dinners, or summer BBQs.
Ingredients
BBQ Chicken
- Water and Salt – work together to create a brine which helps retain the chicken’s moisture, for extra juicy chicken!
- Chicken – breasts or thighs will work. Either way, you’ll need 1 pound boneless, skinless chicken.
- BBQ Sauce – use store-bought or homemade. Choose one that suits your personal preference – sweet, spicy, or smoky!
Creamy Avocado Slaw
- Pre-Packaged Coleslaw – convenient and time-saving! Just be sure to discard the dressing.
- Purple Cabbage – adds a gorgeous color and beautiful crunch.
- Green Onions – just the white/light green part offers a mild, sweet onion flavor. Use red onion for a punchier flavor.
- Cilantro – adds a fresh, herbaceous flavor. Use parsley if you’re not a fan of cilantro.
- Avocado – adds a creamy texture and healthy fats.
- Non-Fat Plain Greek Yogurt – adds a tangy flavor and added protein.
- Lime Juice – fresh or bottled is fine! Either give an extra tangy zip!
- Garlic – fresh or jarred garlic is fine. Use 2 whole cloves or about 1/2 tablespoon minced.
- Olive Oil – adds richness to the sauce and helps create a luscious texture.
How to make
Brine and Grill: Stir water and salt together in a large bowl, submerge the chicken breasts for 15 minutes. Rinse, pat dry, and grill at medium high for 5-8 minutes per side, brushing with bbq sauce during the last minute.
Make the Slaw: Mix coleslaw, cabbage, green onions, and cilantro. Blend avocado, greek yogurt, lime, garlic, and olive oil until smooth in a food processor, then toss with the slaw mixture. Season to taste.
Assemble: Fill tortillas with cubed chicken, top with slaw and crumbled cheese. Devour!
How to grill chicken
Preheat the grill to medium high heat (about 400 degrees F) and oil the grates before placing the chicken on. Cook about 5-8 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.
Use a meat thermometer for ease!
How to warm tortillas for tacos
Warm the tortillas on a dry hot pan for 10-15 seconds per side until they’re soft and pliable.
Variations
- Use thighs. Try using boneless skinless chicken thighs instead of chicken breasts for even juicier chicken.
- Use a different BBQ sauce. Try smoky, spicy, or sweet BBQ sauces to customize the taste.
- Swap the protein. Try grilled shrimp or tofu for a different twist.
Best toppings for grilled bbq chicken tacos
The creamy avocado slaw goes so well with the juicy, smoky chicken, but feel free to mix it up with these other amazing toppings!
- Pico de gallo
- Guacamole
- Queso
- Cilantro Lime Sauce
- Pineapple Salsa
- Grilled Corn and Avocado Salsa
- Pickled Red Onions
- Sour Cream
- Shredded lettuce
- Cheese
What to serve with bbq chicken tacos
How to store
Store leftover chicken and slaw in separate airtight containers in the fridge for 3-4 days or freezer (just the chicken) for up to 3 months.
To enjoy again, thaw, if frozen, then heat chicken in a skillet or in the microwave until warm.
– Jennifer
Grilled BBQ Chicken Tacos Recipe
Equipment for this recipe
Ingredients
Grilled Chicken
- 2 cups water
- 2 tablespoons salt
- 1 pound boneless skinless chicken breasts
- ¼ - ⅓ cup bbq sauce + more to taste
Creamy Avocado Slaw
- 1 ½ cups pre-packaged coleslaw shredded cabbage (discard the dressing)
- 1 ½ cups shredded purple cabbage
- 1 small bunch green onions sliced (just the white/light green part)
- ½ cup cilantro minced
- ½ avocado
- ¼ cup non fat plain greek yogurt
- 2 tablespoons lime
- 2 cloves garlic
- 1 tablespoon olive oil
- salt and pepper to taste
Taco Fixins
- 6 taco size tortillas flour or corn
- Crumbed cotija/feta
Instructions
Grilled Chicken
- Stir water and salt together in a large bowl, submerge chicken breasts, then let sit at room temperature for 15 minutes.
- Remove the breasts from the brine, then rinse and pat dry.
- Pre-heat grill at medium high (400 degrees F) for 10 minutes.
- Once hot, carefully oil the grates, then place chicken on the grill and grill for 5-8 minutes.
- Flip and grill the other side of the chicken for an additional 5-8 minutes or until an internal temperature of 165 degrees F is reached. In the last minute of cook time, brush chicken with a thin layer of bbq sauce.
- Remove chicken from the grill, then let rest for 5 minutes before cubing and tossing with more BBQ sauce.
Creamy Avocado Slaw
- Mix together coleslaw, cabbage, green onions, and cilantro in a large bowl, then set aside.
- Place avocado, greek yogurt, lime, garlic, and olive oil into a food processor, then process until smooth.
- Toss the sauce with the slaw mixture, then season with salt and pepper, to taste.
Assembly
- Fill tortillas with chicken, then top with slaw and crumbled cotija/feta and enjoy.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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