BBQ Chicken Tacos + Bourbon
Rabbit Hole Distillery
Looking to spice up taco Tuesday or simply want to try a new baja-inspired twist on regular tacos? Try these bourbon-infused bbq chicken tacos! One look at the ingredients list and you will see how fresh and simple these are to make. Inspired by tastes of American southwest and Mexico, these tacos are divine!
1 cup organic cherry tomatoes halved
1/3 cup red onion minced
2/3 cup barbecue sauce (divided into two parts) Note: Sweet Baby Ray’s hickory smoke is a great choice
15 ounce can corn* , drained
3 Tablespoons fresh cilantro coarsely chopped
12 yellow corn tortillas or street taco shells
15 ounce can black or pinto beans , rinsed and drained
2 large boneless and skinless free range chicken breasts
Fresh cilantro ,(optional topping)
1 avocado sliced
1/2 cup plain Greek yogurt (may sub sour cream)
1 tablespoon lime juice
1/4 teaspoon pink Himalayan sea salt
¼ cup of premium Dareringer bourbon
Cilantro lime sauce
Add the chicken and ⅓ cup bbq sauce and bourbon to a gallon sized ziplock bag. work the sauce over the chicken and then place in fridge. Refrigerate for 3 hours.
Set grill temp to medium/high. Once heated, cook chicken for about 5 minutes on each side. Flip only once. Chicken is done when it reaches 165 degrees F internal temp. Allow chicken to rest on a cutting board for ten minutes before shredding.
Cilantro Lime Sauce
Combine all ingredients and whisk until well-blended and smooth. Refrigerate until you are ready to assemble and serve the tacos.
Warm up your tortillas in a hot iron skillet lightly greased with butter. While warming, add a spoonful of chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Remove from pan, and place on plate. Drizzle with extra bbq sauce and cilantro lime sauce. Garnish with fresh cilantro. Voila! Tacos!
Consider topping with avacado and pineapple for a flavor explosion!