Bourbon Barbecue Chicken Tacos
Original Recipe from Taste of Home
A twist on your normal chicken tacos, this BBQ bourbon sauce will give a kick of flavor to any Taco Tuesday.
If you prefer savory to sweet, skip the maple syrup and add a bit more Worcestershire. This recipe is great because you can play around with the flavor combinations until you find just the right balance. I also want to try substituting some of the ketchup for BBQ sauce. Oh the possibilities.
The original recipe doesn't call for cheese, but I added some because I like cheese. Feel free to do the same if it speaks to you. In my opinion, the cilantro added a great flavor note, but I know it's a contested herb and it won't ruin the recipe if you choose not to include this ingredient.
Original Recipe from Taste of Home
Ingredients:
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
Salsa
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zested and juiced
- 1/8 teaspoon hot pepper sauce (or more if you like some heat)
- 1/4 teaspoon pepper
- 8 flour tortillas (8" size)
- Minced cilantro for serving
Instructions
- In a slow cooker, combine the first nine ingredients and two tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low for 3-4 hours until chicken reaches 165 degrees. Remove chicken and shred. Return to slow cooker, stir in remaining bourbon and heat through.
- For salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. Top with cilantro and cheese if desired.
