Bourbon Barbecue Chicken Tacos

Name: Bourbon Barbecue Chicken Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 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; 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; 8 flour tortillas (8 inches); Minced cilantro, optional

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 3 hours

Recipe by LaDale Hymer, Branson, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2023

I wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma

Health tip: Cut carbs about 50% by skipping the tortillas and serving as lettuce wraps.

Test Kitchen tips

The zesty salsa is a great complement to the sweet chicken.

Adding an extra tablespoon of bourbon after the chicken cooks really balances the flavor of the sauce.

TEST KITCHEN APPROVED

Bourbon Barbecue Chicken Tacos

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Yield:8 servings

Prep:30 min

Cook:3 hours

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Ingredients

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
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
8 flour tortillas (8 inches)
Minced cilantro, optional

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Directions

1
In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining 1 tablespoon bourbon. Heat through.

2
Meanwhile, for salsa, combine corn, red pepper, onion, lime zest and juice, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.

Nutrition Facts

1 taco: 387 calories, 6g fat (2g saturated fat), 47mg cholesterol, 855mg sodium, 58g carbohydrate (22g sugars, 4g fiber), 23g protein.

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