Pulled BBQ Chicken Tacos
This recipe makes it seem like you’ve been slow-cooking chicken over a barbecue all day—but actually it’s quick and easy to make. With avonaise and yellow tomato salsa, the summery flavors are great even on rainy days.
Recipe - ShopRite of Burlington
Pulled BBQ Chicken Tacos
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
2 white onions, finely chopped
2 garlic cloves, peeled and grated
½ red chili, chopped (more if you like it spicy)
1 tbsp. paprika
1 tbsp. cumin
1 tsp. fennel seeds, crushed
2 boneless chicken thighs (10-12 oz. in total)
2/3 cup of your favorite homemade or store-bought barbecue sauce
Extra-virgin olive oil
6 mini soft tortillas
Optional: grilled baby corn
For the Avonaise:
1 avocado
4 tbsp. olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard
For the yellow salsa:
9 oz. yellow tomatoes
1 jalapeño pepper, chopped
1 white onion, chopped
1 garlic clove, grated
Juice and zest of 1 lime
1 tbsp. olive oil
1 bunch of fresh cilantro, leaves and stalks roughly chopped, with extra for garnish
Directions
- To make the yellow salsa, adding all the ingredients together into a food processor and pulse until the ingredients are thoroughly mixed but the salsa is still chunky. Season to taste and refrigerate for an hour or more to let the flavors develop. If you don’t have a food processor or blender, you can chop these ingredients finely by hand.
- Heat a big cast iron or heavy-bottomed pan with a big glug of olive oil. Add the chopped onions, garlic and chili, and sauté for 5 minutes until tender. Add the paprika, cumin and crushed fennel seeds and let it simmer for 10 minutes, until the onions are completely soft.
- Add the chicken to the pan and pour over the barbecue sauce, ensuring the breasts are completely covered. Bring to a boil then reduce the heat. Cover the pan with a lid and let it simmer for 20 minutes, stirring it occasionally as well as turning the chicken breasts over a couple of times, until it’s completely cooked.
- In the meanwhile, make the avonaise by blending all of the ingredients together in a bowl with a hand blender until everything is thoroughly combined. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
- Remove the chicken from the pan and shred it into small pieces using two forks. Return to the pan with the sauce and stir well.
- You can heat tacos two ways: on a plate in the microwave or wrapped in foil and placed under the grill. To serve, spoon the pulled chicken into the tacos, and top with the yellow salsa, avonaise, fresh cilantro and, if using, grilled baby corn.
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
White Onion, 1 ct
$1.21 avg/ea$1.49/lb
Scallions - Green, 1 each
$0.99
Red Bell Pepper, 1 ct
$1.12 avg/ea$2.99/lb
Bowl & Basket Paprika, 16 oz
On Sale!
$7.99 was $8.49$0.50/oz
Badia Ground Cumin, 7 oz
$4.49$0.64/oz
McCormick Fennel Seed, 0.85 oz
$4.29$5.05/oz
Grade A Boneless Chicken Thigh Fillet
On Sale!
$5.93 avg/ea was $8.48 avg/ea$3.49/lb
Sweet Baby Ray's Original Barbecue Sauce, 28 oz
On Sale! Limit 4
$1.99 was $3.19$0.07/fl oz
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$11.69$0.69/fl oz
Takis Fuego Mini Hot Chili Pepper & Lime Tortilla Chips, 1.23 oz, 25 count
$14.89$0.48/oz
Roland Whole Baby Corn, 15 oz
$2.49$0.17/oz
Product match not available
Haas Avocado, 1 ct, 1 each
$1.29
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$11.69$0.69/fl oz
Product match not available
Bowl & Basket Yellow Mustard, 20 oz
On Sale! Limit 4
$0.99 was $1.29$0.05/oz
Product match not available
Product match not available
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
White Onion, 1 ct
$1.21 avg/ea$1.49/lb
Fresh Garlic
$1.00 avg/ea$3.99/lb
Fresh Lime, 1 each
$0.50
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$11.69$0.69/fl oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Directions
- To make the yellow salsa, adding all the ingredients together into a food processor and pulse until the ingredients are thoroughly mixed but the salsa is still chunky. Season to taste and refrigerate for an hour or more to let the flavors develop. If you don’t have a food processor or blender, you can chop these ingredients finely by hand.
- Heat a big cast iron or heavy-bottomed pan with a big glug of olive oil. Add the chopped onions, garlic and chili, and sauté for 5 minutes until tender. Add the paprika, cumin and crushed fennel seeds and let it simmer for 10 minutes, until the onions are completely soft.
- Add the chicken to the pan and pour over the barbecue sauce, ensuring the breasts are completely covered. Bring to a boil then reduce the heat. Cover the pan with a lid and let it simmer for 20 minutes, stirring it occasionally as well as turning the chicken breasts over a couple of times, until it’s completely cooked.
- In the meanwhile, make the avonaise by blending all of the ingredients together in a bowl with a hand blender until everything is thoroughly combined. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
- Remove the chicken from the pan and shred it into small pieces using two forks. Return to the pan with the sauce and stir well.
- You can heat tacos two ways: on a plate in the microwave or wrapped in foil and placed under the grill. To serve, spoon the pulled chicken into the tacos, and top with the yellow salsa, avonaise, fresh cilantro and, if using, grilled baby corn.