BBQ Chicken Tacos With Grilled Corn Salsa

BBQ Chicken Tacos With Grilled Corn Salsa

  Serves 6-8


For the Honey BBQ Sauce:

  • 1 1/2 cups ketchup (I prefer the low-sugar kind)
  • 1/4 cup honey, maple syrup or brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • Black pepper, to taste

For the Grilled Corn Salsa:

  • 2 ears corn, shucked
  • 1 small red onion, chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeño, finely chopped
  • Zest and juice of 1 lime
  • 1/4 cup cilantro, stemmed and chopped
  • Salt and pepper, to taste
  • 1 rotisserie chicken, skin removed and meat pulled off bones and shredded
  • 12 to 16 corn tortillas, charred


Combine all the ingredients for the BBQ sauce in a small sauce pot and place over medium-high heat. Bring sauce to a bubble then reduce heat to simmer. Cook another 15-20 minutes or until reduced and thickened.

Preheat an outdoor grill to high heat or a grill pan over medium-high heat. Grill corn on all sides until charred. Let cool then cut kernels off the cob into a medium-size mixing bowl. Mix corn with onion, red pepper, jalapeño, lime zest and juice, cilantro, salt and pepper.

In a large mixing bowl, combine Honey BBQ Sauce with the pulled chicken. Serve in corn tortillas topped with Grilled Corn Salsa.

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Posted by The Rachael Ray Show on Tuesday, 18 October 2016

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