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Monday, February 1, 2016

Barbecue Bites: Barbecue Chicken Tacos

Looking for a way to spruce up your go-to chicken tacos? Fresh, local ingredients can make all the difference. It's amazing how choosing the right ingredients can immediately elevate a dish.

Recently Jay made these barbecue chicken tacos for lunch using all fresh ingredients from Indie Plate, and the result was amazing! Take a look at these bad boys, cooked with Jay D's Louisiana Barbecue Sauce and Spicy & Sweet Barbecue Rub and topped with a from-scratch salsa and local goat milk feta.

Thinking about trying Indie Plate for the first time? New customers get 30-20-10% off their first, second, and third orders!

barbecue chicken tacos
Barbecue chicken tacos, made with ingredients from Indie Plate


Barbecue Chicken Tacos

Makes 8 tacos

8 chicken thighs
2 tablespoons Jay D’s Spicy & Sweet BBQ Rub
1 tablespoon pecan oil (can use canola oil)
1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce
8 flour tortillas
Goat milk feta cheese, crumbled


Preheat oven to 350 degrees.

Place pecan oil in a large skillet over medium high heat.

Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes.

Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through.

Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.

Salsa

1 Tomato, diced
1 Tomatillo, diced
1 Serrano pepper, diced
1 Red onion, diced
1 tablespoon cilantro, chopped
2 limes, juiced
Kosher salt
Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste.

Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!