Bourbon Barbecue Chicken Tacos

Bourbon Barbecue Chicken Tacos

Original Recipe from Taste of Home

A twist on your normal chicken tacos, this BBQ bourbon sauce will give a kick of flavor to any Taco Tuesday.

If you prefer savory to sweet, skip the maple syrup and add a bit more Worcestershire. This recipe is great because you can play around with the flavor combinations until you find just the right balance. I also want to try substituting some of the ketchup for BBQ sauce. Oh the possibilities.

The original recipe doesn't call for cheese, but I added some because I like cheese. Feel free to do the same if it speaks to you. In my opinion, the cilantro added a great flavor note, but I know it's a contested herb and it won't ruin the recipe if you choose not to include this ingredient.

Original Recipe from Taste of Home



  • 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


  • 2 cups fresh or thawed frozen corn
  • 1 cup chopped sweet red pepper
  • 1/2 cup finely chopped red onion
  • 2 medium limes, zested and juiced
  • 1/8 teaspoon hot pepper sauce (or more if you like some heat)
  • 1/4 teaspoon pepper
  • 8 flour tortillas (8" size)
  • Minced cilantro for serving


  • In a slow cooker, combine the first nine ingredients and two tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low for 3-4 hours until chicken reaches 165 degrees. Remove chicken and shred. Return to slow cooker, stir in remaining bourbon and heat through.

  • For salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. Top with cilantro and cheese if desired.

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