Honey BBQ Chicken Tacos

These honey BBQ chicken tacos are sweet, smoky, cheesy and crisp around the edges. Chicken, red pepper and onion make a colourful filling, while a quick coating of honey and BBQ sauce brings it together. The final toast in garlic parsley butter makes every bite extra cosy.

Ingredient notes

Choose small, flexible flour tortillas and a BBQ sauce you enjoy, since it carries much of the flavour. Mozzarella gives a lovely stretchy centre. The chilli flakes can be reduced for a milder filling, and the salt may need adjusting depending on how salty your BBQ sauce is.

How to make honey bbq chicken tacos

Step 1

Heat a little oil in a pan. Add the sliced chicken, pepper and onion, then season with paprika, chili flakes, salt and pepper. Cook, stirring, until the vegetables soften and the thickest chicken pieces reach 74°C (165°F).

Step 2

Shred the cooked chicken, return it to the pan and mix with the BBQ sauce and honey.

Step 3

Warm the tortillas until flexible. Add mozzarella and the chicken mixture to one half of each tortilla, then fold over.

Step 4

Melt a little butter in a pan and add the garlic powder and parsley. Toast the folded tacos in batches over medium heat until both sides are golden and the cheese melts. Lower the heat if the butter browns too quickly. Cooking time depends on the size of your pan and number of batches.

Tips for the best result

Warm the tortillas before folding so they do not crack. Keep the filling on one half and avoid piling it too high. Toast over moderate heat; if the pan is too hot, the butter and tortillas can darken before the cheese melts. Work in batches so you have room to turn them gently.

Serving and making ahead

Serve warm with extra chopped parsley and something crisp on the side. For a head start, cook and refrigerate the filling separately, then warm it thoroughly before assembling. The listed cooking time is a guide: several batches of tacos will take longer than a single panful.

More from my kitchen

Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.

Aylin Elma

Honey BBQ Chicken Tacos

Cheesy honey BBQ chicken tacos toasted in garlic parsley butter until golden and crisp.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 small tacos

Ingredients Method

Ingredients

  

1x2x3x?

• 400-500 g chicken breast about 2 large breasts, sliced
• 1 red bell pepper sliced
• 1 red onion sliced
• 6 small flour tortillas 10–15 cm
• mozzarella to taste
• 3 tablespoon BBQ sauce
• 1 tablespoon honey
• 1 teaspoon chili flakes or to taste
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 2 tablespoon paprika
• oil for cooking
• butter for toasting
• 1 teaspoon garlic powder
• fresh parsley chopped, to taste

Method

 

1. Heat a little oil in a pan. Add the sliced chicken, pepper and onion, then season with paprika, chili flakes, salt and pepper. Cook, stirring, until the vegetables soften and the thickest chicken pieces reach 74°C (165°F).
2. Shred the cooked chicken, return it to the pan and mix with the BBQ sauce and honey.
3. Warm the tortillas until flexible. Add mozzarella and the chicken mixture to one half of each tortilla, then fold over.
4. Melt a little butter in a pan and add the garlic powder and parsley. Toast the folded tacos in batches over medium heat until both sides are golden and the cheese melts. Lower the heat if the butter browns too quickly. Cooking time depends on the size of your pan and number of batches.

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