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Barbecue Chicken Tacos with Mango Avocado Salsa

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Dinner, Main Course – American/Mexican
By Kelly Djalali – Serves: 2-4
Prep Time: 20 minutes + overnight marinade – Cooking Time: 12-15 minutes – Total Time: 35 Minutes + overnight marinade

The great flavor of juicy barbecue chicken thighs with the tropical flavors of mango avocado salsa it's spicy, sweet and so perfect for summer.

Ingredients

  • Chicken Marinade
  • 1/3 cup You Favorite BBQ Sauce (+ 1/4 cup more for topping cooked, cut chicken)
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp. Olive Oil
  • 6-8 Chicken Thighs
  • Mango Avocado Salsa
  • 1 Ripe Mango, diced
  • 1 Ripe Avocado, diced
  • 1/4 Red Onion, diced
  • Juice of 1 Lime
  • 1/2 Bunch Cilantro, finely chopped
  • 1/8 tsp. Kosher Salt
  • Barbecue Chicken Tacos
  • 1 cup Shredded Cheddar Cheese
  • 6-8 Corn or Flour Tortillas

Instructions

Chicken Marinade

1

Whisk the BBQ sauce, vinegar and olive oil together in a large measuring cup until well combined. Place the chicken thighs in a gallon zipper lock bag and pour in the sauce. Carefully squeeze out all the air, zip it and lay it flat to coat all the chicken thighs. Lay flat in the fridge overnight.

Mango Avocado Salsa

2

In a medium bowl, combine the onion, mango, avocado, chopped cilantro and diced jalapeño. Squeeze the juice of one lime over the salsa and gently toss to combine. Sprinkle about 1/8 teaspoon Kosher salt, give another toss. Cover and refrigerate until we are ready to serve. Be sure to taste for seasoning before and after its time in the fridge. Add more Kosher Salt to taste. It shouldn't taste salty, per-se. The salt is just there to amplify the flavors of the mango and avocado.

Barbecue Chicken Tacos

3

Preheat grill to 500 degrees, or your grill's highest setting.

4

Transfer chicken thighs from bag to a rimmed sheet tray, letting excess marinade drip back into the bag. Discard bag of marinade. Bring an additional, clean rimmed sheet tray out to the grill.

5

Grill the thighs for about 8-10 minutes on each side, until the internal temp reads 165-170 degrees. When done, transfer the grilled thighs to the clean sheet pan and let rest.

6

In a hot pan over medium-high heat, warm the tortillas, two at a time. Repeat with remaining tortillas.

7

Transfer 2-3 chicken thighs to a cutting board. Line up the chicken thighs and make cuts all the way down toward you. Then turn the cutting board and make the same series of cuts, to create 1/2-inch chunks of chicken. Transfer cut pieces back to the sheet tray and repeat with remaining chicken thighs.

8

Warm 1/4 cup of the BBQ sauce in the microwave for about 20 seconds. Pour sauce over cut chicken and toss to coat the chicken pieces in the warm sauce and remaining chicken juices.

9

To serve, sprinkle some cheese down the center of a tortilla, add chicken, top with mango avocado salsa.