BARBECUE BRAISED CHICKEN TACOS WITH AVOCADO CORN SALSA
on Aug 12, 2024, Updated Aug 29, 2024
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Saucy, braised barbecue chicken thighs are paired with a fresh and summery avocado corn salsa and served in a warm, charred corn tortilla.
This recipe came about from an intense craving. Recently, I was dreaming about not just BBQ chicken but a BBQ chicken taco. Now, I don’t think I’ve ever had a BBQ chicken taco but I was so excited about the idea that I tested and filmed this recipe so quickly. The result? Better than I could have ever imagined.
These BBQ Braised Chicken Tacos with Avocado Corn Salsa are the perfect summertime bite. The chicken is full of flavor thanks to a super simple Homemade Paleo BBQ Sauce. Honestly, just this BBQ chicken could be the recipe in itself — it’s that good!
But when stuffed in a tortilla and topped with avocado corn salsa, you have the ultimate taco. Seriously, I would rate it a 12 out of 10, and I’m a self-proclaimed taco connoisseur!!
While I can’t guarantee that you’ve had an intense craving like me for a BBQ chicken taco, I can guarantee that once you give this recipe a try, you’ll understand that the combo really is a match made in heaven. Enjoy!
Key Ingredients for BBQ Chicken Tacos
Make your shopping list because here’s what you’ll need to make these BBQ tacos.
- Chicken: I use boneless and skinless chicken thighs since I find them to be juicier than chicken breasts. I look for organic chicken whenever possible. If you only have chicken breasts, feel free to use them instead.
- Broth: After the chicken thighs are seared, you have the crispy bits left in the bottom of the pan. Adding some chicken bone broth will deglaze the pan, allowing you to scrape up all that goodness. You can use regular stock or broth too.
- Spices: For the BBQ spice rub, I make a quick blend of smoked paprika, coconut sugar, garlic powder, onion powder, cumin, salt, and pepper. It has just the right amount of smokiness and heat from the paprika and cumin, without being too overpowering.
Pin this recipe for later!
Pin It- BBQ Sauce: My Homemade BBQ Sauce is so simple to make and is just as delicious on chicken as it is on pork and seafood. Make a double batch so you can make these BBQ chicken tacos and use the leftovers for other meals throughout the week, like my Easy Paleo Oven Baked Ribs.
- Corn: The base of the salsa is fresh raw corn. I use a sharp knife to cut off the kernels from the corn cobs. If corn isn’t in season, go ahead and use frozen corn kernels. It’ll still be delicious and give you the summertime vibes you’re looking for!
- Avocado: I’m a bit obsessed with avocados, but who isn’t right?!! Creamy diced avocado is the perfect accompaniment to the raw corn. Go ahead and make this salsa ahead of time. The lime juice will keep the avocado from going brown too quickly.
Serving Suggestions
I like to serve these up on corn tortillas (such as @margaritastortillafactory tortillas) or grain-free tortillas. Corn tortillas tend to char better over an open flame. Pickled red onions and chopped fresh cilantro bring a bit of brightness to the saucy chicken taco.
How to Make BBQ Chicken Tacos with Avocado Corn Salsa
Let’s get this taco party started by making the chicken. Combine all the BBQ rub ingredients (smoked paprika, coconut sugar, garlic powder, onion powder, cumin, salt, and pepper) together in a small bowl.
Coat the chicken thighs with the rub, massaging the spices into the chicken using your hands.
Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Sear the chicken thighs for about 3 to 4 mins per side.
Add the chicken bone broth to deglaze the pan, scraping up the chicken bits as the broth deglaze the pan using a wooden spoon. Next add the homemade BBQ sauce and bring to a simmer. Simmer, covered, for 25 minutes.
While the chicken cooks, assemble the corn salsa by adding the corn kernels, diced avocado, red onion, cilantro, red wine vinegar, lime, and salt to a small mixing bowl and tossing to combine. Taste and adjust lime and salt as needed.
Remove the chicken from the heat and shred using two forks, tossing to coat in the sauce.
Make your tacos! Add the shredded BBQ chicken, a few spoonfuls of corn salsa, and a garnish of pickled red onions and cilantro. Dive in and enjoy!
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Other Tacos To Enjoy:
- Viral Chuck Roast Tacos
- Crispy Baked Ground Beef Tacos
- Blackened Fish Tacos with Mango Salsa
- Dutch Oven Carnitas Tacos
- Shortcut Beef Birria Tacos
BBQ BRAISED CHICKEN TACOS WITH AVOCADO CORN SALSA
Ingredients
Chicken:
- 1 ½ – 2 pounds chicken thighs, boneless and skinless
- 2 tablespoons avocado oil
- ½ cup chicken bone broth
- Homemade BBQ Sauce (or about 2 cups of your favorite BBQ sauce)
Barbecue Rub:
- 1 tablespoon smoked paprika
- 1 teaspoon coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
Avocado Corn Salsa:
- 4 ears of corn, kernels removed
- 1 large avocado, diced
- ¼ cup red onion, small diced
- ¼ cup cilantro, chopped
- 2 teaspoons red wine vinegar
- ½ of a lime, juiced
- Salt to taste
For Serving:
- Corn tortillas
- Pickled red onions
- Fresh cilantro
Instructions
- Combine the barbecue rub ingredients in a small bowl and coat chicken thighs, massaging the spices into the chicken.
- Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat.
- Sear the chicken thighs for 3 to 4 mins per side.
- Add the chicken bone broth, scraping up the chicken bits as the broth deglaze the pan, then add the BBQ sauce and bring to a simmer. Simmer, covered, for 25 minutes.
- While the chicken cooks, assemble the corn salsa by adding the corn kernels, diced avocado, red onion, cilantro, red wine vinegar, lime, and salt to a small mixing bowl and tossing to combine. Taste and adjust lime and salt as needed.
- Remove the chicken from the heat and shred, tossing to coat in the sauce.
- Assemble the tacos with the shredded BBQ chicken, a few spoonfuls of corn salsa, and a garnish of pickled red onions and cilantro.
- ENJOY!
