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Juicy grilled chicken smothered in BBQ sauce plus crunchy, fresh, healthy coleslaw makes these the easiest & tastiest Grilled BBQ Chicken Tacos ever! showmetheyummy.com #ad #stubbsinsider @stubbsbbq
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5 from 6 votes

Grilled BBQ Chicken Tacos Recipe

These Grilled BBQ Chicken Tacos are topped with a creamy avocado slaw and are bursting with smoky flavors, juicy chicken, and amazing textures!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: avocado slaw, bbq chicken, chicken tacos, easy taco recipe, grilled chicken, Summer grilling
Servings: 6 tacos
Calories: 179kcal
Author: Jennifer Debth

Equipment

Ingredients

Grilled Chicken

  • 2 cups water
  • 2 tablespoons salt
  • 1 pound boneless skinless chicken breasts
  • 1/4 - 1/3 cup bbq sauce + more to taste

Creamy Avocado Slaw

  • 1 1/2 cups pre-packaged coleslaw shredded cabbage (discard the dressing)
  • 1 1/2 cups shredded purple cabbage
  • 1 small bunch green onions sliced (just the white/light green part)
  • 1/2 cup cilantro minced
  • 1/2 avocado
  • 1/4 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
US Customary - Metric

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.
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Notes

Nutritional information does not include tortillas.

Nutrition

Serving: 1taco | Calories: 179kcal | Carbohydrates: 11g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 250mg | Potassium: 519mg | Fiber: 2g | Sugar: 7g | Vitamin A: 515IU | Vitamin C: 24.4mg | Calcium: 44mg | Iron: 0.8mg