Barbecue Chicken Tacos with Black Bean Corn Salsa

These Barbecue Chicken Tacos are paired with a Black Bean Salsa and are one of our favorite taco night family dinners. The chicken is marinated in a homemade BBQ sauce and comes together with minimal effort.

You guys know I am always looking for quick, flavorful, and family-approved meals that don’t require spending hours in the kitchen. And these barbecue chicken tacos are exactly that. They’re juicy, flavorful, and loaded with toppings, and the best part is they can be prepped ahead of time. Whether you’re making them for a busy weeknight dinner, hosting friends on the weekend, or just craving something cozy and comforting, this recipe is one that’s going to be on repeat in your kitchen.

What makes these tacos extra special is the marinade for the chicken. Instead of just grabbing a bottle of barbecue sauce, we’re using a mix of Greek yogurt, ketchup (or BBQ sauce if that’s your thing), and the best spice blend to create a creamy, tangy, smoky marinade that makes the chicken ridiculously tender. Pair that with some char from the grill, warm tortillas, and all your favorite toppings, and you have a taco night upgrade that the whole family will love.

Why You’ll Love These Barbecue Chicken Tacos

• Quick and easy. Minimal prep time and simple ingredients you probably already have in your fridge and pantry.

• Meal-prep friendly. You can marinate the chicken the night before so dinner comes together quickly.

• Family-approved. My kids devoured these tacos. Plus, you can customize the toppings so everyone gets what they like.

• Packed with flavor. The smoky, tangy, slightly sweet barbecue marinade + the toppings = the ultimate taco combination.

• Versatile. Use corn tortillas, flour tortillas, lettuce wraps, or even turn the chicken into a burrito bowl.

Ingredients You’ll Need

Here’s what goes into my barbecue chicken tacos recipe.

For the Barbecue Chicken:

• Boneless skinless chicken breast – You can also sub chicken thighs if you prefer juicier, darker meat.

• Pain Greek yogurt – Helps tenderize the chicken and adds creaminess to the marinade.

• Ketchup – I love using ketchup here with the spice blend for a quick and easy homemade-style barbecue flavor. You can absolutely swap with your favorite BBQ sauce.

• Smoked paprika, garlic powder, onion powder – For that smoky, savory base.

• Turmeric, dried oregano, dried basil, chili powder – A little earthiness and warmth.

• 3 tablespoons extra virgin olive oil – Adds richness and helps the chicken grill perfectly.

For the Tacos:

• Corn tortillas (or flour tortillas if that’s your go-to)

• Shredded Mexican cheese blend – Or cheddar, Monterey Jack, or even cotija cheese.

• Guacamole or sliced avocado – Always a taco essential in my book.

• Salsa of choice – Red, green, or even a creamy salsa.

• Black bean corn salsa – Adds freshness and texture (optional but highly recommended).

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, whisk together the Greek yogurt, ketchup, olive oil, and all the spices until smooth. Add the chicken breasts and coat them fully in the marinade. Cover the bowl (or use a resealable bag) and let it marinate in the fridge for at least 30 minutes or even overnight. The longer it sits, the more flavorful and tender your chicken will be.

2. Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook for about 5–6 minutes per side, depending on thickness, until the chicken is cooked through (internal temp should be 165°F). You’ll get beautiful char marks that add so much flavor.

3. Slice the Chicken

Let the chicken rest for 5 minutes before slicing it thinly against the grain. This keeps it juicy and easier to pile onto your tortillas.

4. Warm the Tortillas

Warm your tortillas on the grill for about 20–30 seconds per side until they’re slightly charred and pliable. You can also warm them in a skillet or wrap them in foil and heat in the oven.

5. Assemble the Tacos

Now the fun part: taco assembly! Add sliced barbecue chicken to each tortilla, sprinkle with cheese, and top with guacamole, salsa, and black bean corn salsa. Serve immediately while everything is warm and melty.

Tips and Tricks

• Don’t skip the yogurt. It may sound unusual, but Greek yogurt is a game changer for marinades. It helps tenderize the chicken and keeps it juicy.

• Prep ahead. Marinate the chicken the night before, and you’ll have dinner ready to go in under 20 minutes the next day.

• Make it spicy. Add cayenne pepper or hot sauce to the marinade if you like extra heat.

• Grill pan option. If you don’t have a grill, a cast iron grill pan or even a skillet will work. You’ll still get that charred, flavorful finish.

• Leftovers. Store extra chicken in the fridge for up to 4 days. It makes amazing leftovers in salads, wraps, or even over rice.

Topping Ideas

Tacos are all about the toppings, right? Here are some ideas to mix it up:

• Pickled red onions for tang.

• Shredded lettuce or cabbage for crunch.

• Jalapeños (fresh or pickled) for spice.

• A drizzle of ranch or chipotle crema.

• Pineapple salsa for a sweet and spicy combo.

How to Serve Barbecue Chicken Tacos

These tacos are perfect for weeknight dinners, but they also work great for entertaining. Set up a taco bar with all the toppings in little bowls and let everyone build their own. Pair with tortilla chips, guacamole, and a big pitcher of margaritas or sparkling water with lime. If you’re making this for a family dinner, serve with a simple side salad or roasted veggies for balance.

FAQ

Can I make this in the oven instead of grilling?
Yes! Place the marinated chicken on a baking sheet and bake at 400°F for about 20–25 minutes, flipping halfway through, until fully cooked.

Can I use chicken thighs instead?
Absolutely. Chicken thighs are a little fattier, so they’ll be even juicier. Just adjust cooking time slightly depending on thickness.

Is this recipe gluten-free?
Yes, as long as you use corn tortillas or gluten-free flour tortillas.

Can I meal prep these tacos?
Definitely. Marinate and cook the chicken ahead of time, then slice it and store in the fridge. Reheat and assemble your tacos when you’re ready to eat.

Why These Tacos are a Go-To Dinner

There’s something about tacos that just never gets old. They’re endlessly customizable, fun to eat, and usually pretty quick to put together. But these barbecue chicken tacos take it up a notch because of that smoky, tangy, creamy marinade. It’s not just barbecue sauce from a bottle, it’s layers of flavor that make the chicken so juicy and flavorful.

Plus, they’re light enough for summer grilling nights but hearty enough for cozy weeknight dinners. And because they’re family-friendly, you don’t have to make separate meals for kids and adults (which is always a win).

If you’ve been looking for a new taco recipe to add to your rotation, these barbecue chicken tacos are it.

Storing and Reheating

• Chicken: Store sliced chicken in an airtight container in the fridge for up to 4 days.

• Tortillas: Best stored at room temperature in their package, then warmed right before serving.

• Freezer option: You can freeze the cooked chicken for up to 2 months. Defrost in the fridge overnight and reheat on the stove.

Taco night never has to be boring, and these barbecue chicken tacos prove it. With a flavorful yogurt-based marinade, juicy grilled chicken, and endless topping possibilities, this recipe is one that’s going to be a staple in your home. Make it once, and I promise you’ll crave it again the next week.

So grab your tortillas, fire up the grill, and let’s taco about how good dinner is about to be.

A Few Other Taco Recipes to Try:

EPIC Pizza Smash Burger Tacos

One-Skillet Taco Bake (gluten-free)

Taco Stuffed Sweet Potatoes (gluten-free)

Easy Crispy Baked Tacos (gluten-free)