Name: Bourbon Barbecue Chicken Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 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, zest and juice; 1/8 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 flour tortillas (8 inches); Minced cilantro, optional

I wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma

Health tip: Cut carbs about 50% by skipping the tortillas and serving as lettuce wraps.

Test Kitchen tips

The zesty salsa is a great complement to the sweet chicken.

Adding an extra tablespoon of bourbon after the chicken cooks really balances the flavor of the sauce.

TEST KITCHEN APPROVED

Bourbon Barbecue Chicken Tacos

4.4 | 10 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:3 hours

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Ingredients

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, zest and juice
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Minced cilantro, optional

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Directions

In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining 1 tablespoon bourbon. Heat through.

Meanwhile, for salsa, combine corn, red pepper, onion, lime zest and juice, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.

Nutrition Facts

1 taco: 387 calories, 6g fat (2g saturated fat), 47mg cholesterol, 855mg sodium, 58g carbohydrate (22g sugars, 4g fiber), 23g protein.

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