Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Barbecue Chicken Street Corn Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings (8 tacos) 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-American Fusion
  • Diet: Gluten Free

Description

Barbecue Chicken Street Corn Tacos combine tender barbecue chicken with the vibrant flavors of Mexican street corn, all wrapped in warm corn tortillas. This recipe is perfect for a summer meal or any taco night.

Ingredients

Units Scale

For the Barbecue Chicken:

  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2/3 cup barbecue sauce (plus extra for basting)

For the Street Corn:

  • 2 ears of fresh corn, husked and cleaned
  • 1/4 cup mayonnaise
  • 1/4 cup crema, Greek yogurt, or sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)

For the Tacos:

  • 8 corn tortillas
  • 1 large avocado, thinly sliced
  • 2 jalapeños, thinly sliced
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Marinate the Chicken:
    • Place the chicken in a bowl or zip-top bag. Add 1/3 cup of barbecue sauce, ensuring all pieces are well coated.
    • Cover and refrigerate for at least 1 hour, or up to 3 hours.
  2. Prepare the Street Corn:
    • Preheat your grill to medium-high heat (about 500°F).
    • Grill the corn for 10-15 minutes, turning every few minutes until evenly charred and cooked through.
    • In a bowl, mix the mayonnaise, crema (or Greek yogurt/sour cream), lime juice, and chili powder. Season with salt and pepper to taste.
    • Once the corn is grilled, slather it with the crema mixture and sprinkle with crumbled cotija cheese. Using a sharp knife, carefully cut the corn kernels off the cob and set aside.
  3. Grill the Chicken:
    • Preheat the grill to medium-high heat.
    • Remove the chicken from the marinade and grill for about 4-5 minutes on each side, or until the internal temperature reaches 165°F. Baste with additional barbecue sauce during the last few minutes of grilling.
    • Once cooked, let the chicken rest for a few minutes, then slice into thin strips.
  4. Warm the Tortillas:
    • Place the corn tortillas on the grill for about 30 seconds on each side until warm and slightly charred.
  5. Assemble the Tacos:
    • On each tortilla, layer the street corn mixture, slices of barbecue chicken, avocado, and jalapeños.
    • Garnish with fresh cilantro leaves and a squeeze of lime juice.

Notes

  • For a spicier kick, consider adding a drizzle of hot sauce or using spicy barbecue sauce.
  • If cotija cheese is unavailable, feta cheese makes a good substitute.
  • To save time, you can use pre-cooked rotisserie chicken; toss it in warmed barbecue sauce before adding to the tacos.

Find it online: https://newsvks.com/barbecue-chicken-street-corn-tacos/