Barbecue Chicken Tacos

Hello again.

Barbecue Chicken Tacos

I’ve returned from the land of fire and ice!

I had a great time in Iceland, but I’m also glad to be home…because it was so chilly. Coming home was like stepping off the plane in a tropical destination compared to the last few weeks for me. I didn’t really think about the temperature when I was oooing and ahhing over all those waterfall photos before I left.

Barbecue Chicken Tacos

Anyway, I have more pictures than I know what to do with, jet lag that thinks lunch time is 10 a.m. and a huge craving for smoked salmon.

Barbecue Chicken TacosBarbecue Chicken Tacos

It’s hard to get back in the swing of things after vacation guys, really rough. (Poor me hahahah…)

Barbecue Chicken Tacos

I have the best intentions of posting a recipe or two inspired by the trip (read: smoked salmon), but first I needed something to bring me back into the summertime mood.

So, first order of business, Barbecued Chicken Tacos. This is a sneak peak into my everyday life, aka where I ask myself “What is for dinner?” And the answer is so often “Tacos? Can we have tacos?”.

Barbecue Chicken Tacos

I could eat these every day they are so good, not to mention the Paprika Cream. It is to. die. for. Sometimes we change up the meat for some steak, but chicken thighs are still the reining champion for me.

They couldn’t be easier too. So you can come home from work, get your guy to do the cooking (do they all love to grill or what), and put your feet up with a margarita.

Barbecue Chicken Tacos

Top them with some red cabbage, salsa, herbs, and special paprika sauce? Ooh baby, that is what summer is all about.

Barbecue Chicken Tacos
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 2
  • 6 boneless-skinless chicken thighs
  • marinade (I used Goya Sofrito, but feel free to make one from scratch.)
  • 4-6 Tortillas
  • parsley, or cilantro, chopped
  • red cabbage, sliced
  • chipotle salsa
  • lime wedges, for serving
  • For the Paprika Cream
  • 2 tablespoons Mayo
  • 1/2 teaspoon Smoked paprika
  • pinch Mexican chili powder
  • pinch of salt and pepper
  • 1 teaspoon Lime juice
  1. Over night marinate 6 boneless-skinless chicken thighs in your sauce.
  2. Then start by preheating your grill, make sure to oil it before cooking so that nothing sticks. Then cook the chicken for about 15 minutes turning every 5. They will be done when they’ve shrunk and plumped up a bit, or reached 165 degrees F.
  3. Next remove them and cover with foil while you get your toppings ready!
  4. Chop the parsley, and cabbage into preferred size ribbons.
  5. In a small bowl combine mayo, smoked paprika, lime juice, Mexican chili powder, and a pinch of salt and pepper. Stir to combine.
  6. We want tortillas with salsa, parsley (or cilantro!), cabbage, and our paprika cream sauce. Layer to your heats content.


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