Print

Barbecue Chicken Tacos with Black Bean Corn Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins

Yield: Serves 4-5 1x

Ingredients

Scale

Barbecue chicken:

  • 1.5 lbs boneless skinless chicken breast
  • 2/3 cup plain greek yogurt
  • 2/3 cup ketchup (or sub BBQ sauce – but I love ketchup with the spice blend below)
  • 1 teaspoon each smoked paprika, garlic powder, onion powder
  • 1/2 teaspoon each turmeric, dried oregano, dried basil, chili powder
  • 3 tablespoons extra virgin olive oil

Tacos:

  • Corn tortillas of choice (or use your go-to flour tortillas)
  • Shredded Mexican cheese blend
  • Guacamole/sliced avocado
  • Salsa of choice
  • Black bean corn salsa

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.

Notes

*Store any leftovers in the fridge for up to 3 days

  • Author: Rachel Mansfield

© 2025 rachLmansfield
https://rachlmansfield.com/barbecue-chicken-tacos-with-black-bean-corn-salsa/