Name: Bourbon Barbecue Chicken Tacos
Ingredients: Ketchup (1 cup): Forms the tangy barbecue sauce base. Substitution: Tomato sauce with 1 tbsp sugar.; Small Red Onion (1, finely chopped): Adds sweet-savory depth. Substitution: Yellow onion or 1 tsp onion powder.; Brown Sugar (¼ cup, packed): Sweetens the sauce. Substitution: Maple syrup or honey.; Worcestershire Sauce (2 tbsp): Adds umami and tang. Substitution: Soy sauce with 1 tsp vinegar.; Maple Syrup (2 tbsp): Enhances sweetness with a smoky note. Substitution: Honey or molasses.; Cider Vinegar (2 tbsp): Balances sweetness with acidity. Substitution: White vinegar or lemon juice.; Chopped Fresh Parsley (1 tbsp): Adds fresh, herby flavor. Substitution: Cilantro or 1 tsp dried parsley.; Garlic Cloves (2, minced): Provide savory depth. Substitution: ½ tsp garlic powder.; Pepper (¼ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.; Bourbon (3 tbsp, divided): Infuses smoky, oaky flavor. Substitution: Apple juice with ½ tsp smoked paprika or omit (non-alcoholic).; Boneless, Skinless Chicken Breasts (1.5 lbs): Lean, tender protein that shreds easily. Substitution: Chicken thighs or rotisserie chicken (skip cooking).; Fresh or Thawed Frozen Corn (2 cups): Adds sweet crunch. Substitution: Canned corn (drained) or diced zucchini.; Chopped Sweet Red Pepper (1 cup): Brings vibrant color and mild sweetness. Substitution: Green bell pepper or roasted red peppers.; Finely Chopped Red Onion (½ cup): Adds sharp, fresh bite. Substitution: White onion or green onions.; Medium Limes (2, zest and juice): Provide bright, citrusy zing. Substitution: ¼ cup bottled lime juice and 1 tsp lemon zest.; Hot Pepper Sauce (⅛ tsp): Adds subtle heat. Substitution: Sriracha or a pinch of chili flakes.; Salt (½ tsp): Enhances salsa flavors. Substitution: Kosher salt or sea salt.; Pepper (¼ tsp): Adds mild seasoning. Substitution: White pepper.; Flour Tortillas (8, 8 inches): Soft base for tacos. Substitution: Corn tortillas, hard taco shells, or lettuce wraps.; Minced Cilantro (optional): Adds fresh, herby garnish. Substitution: Parsley or omit.; Chicken and bourbon barbecue sauce create a sweet-smoky, tender filling.; Corn salsa with lime zest adds freshness and crunch, balancing the rich sauce.; Tortillas and cilantro make the dish portable and vibrant.; Slow cooking ensures juicy chicken with deep, melded flavors.

Description

Ever wondered how to turn tacos into a bold, flavor-packed experience with a Southern twist? Picture savoring Bourbon Barbecue Chicken Tacos, where tender, slow-cooked chicken is coated in a sweet-smoky bourbon barbecue sauce, then piled into soft tortillas with a vibrant corn and red pepper salsa

Ingredients

Chicken and Sauce Ingredients

Ketchup (1 cup): Forms the tangy barbecue sauce base. Substitution: Tomato sauce with 1 tbsp sugar.
Small Red Onion (1, finely chopped): Adds sweet-savory depth. Substitution: Yellow onion or 1 tsp onion powder.
Brown Sugar (¼ cup, packed): Sweetens the sauce. Substitution: Maple syrup or honey.
Worcestershire Sauce (2 tbsp): Adds umami and tang. Substitution: Soy sauce with 1 tsp vinegar.
Maple Syrup (2 tbsp): Enhances sweetness with a smoky note. Substitution: Honey or molasses.
Cider Vinegar (2 tbsp): Balances sweetness with acidity. Substitution: White vinegar or lemon juice.
Chopped Fresh Parsley (1 tbsp): Adds fresh, herby flavor. Substitution: Cilantro or 1 tsp dried parsley.
Garlic Cloves (2, minced): Provide savory depth. Substitution: ½ tsp garlic powder.
Pepper (¼ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Bourbon (3 tbsp, divided): Infuses smoky, oaky flavor. Substitution: Apple juice with ½ tsp smoked paprika or omit (non-alcoholic).
Boneless, Skinless Chicken Breasts (1.5 lbs): Lean, tender protein that shreds easily. Substitution: Chicken thighs or rotisserie chicken (skip cooking).

Salsa and Taco Ingredients

Fresh or Thawed Frozen Corn (2 cups): Adds sweet crunch. Substitution: Canned corn (drained) or diced zucchini.
Chopped Sweet Red Pepper (1 cup): Brings vibrant color and mild sweetness. Substitution: Green bell pepper or roasted red peppers.
Finely Chopped Red Onion (½ cup): Adds sharp, fresh bite. Substitution: White onion or green onions.
Medium Limes (2, zest and juice): Provide bright, citrusy zing. Substitution: ¼ cup bottled lime juice and 1 tsp lemon zest.
Hot Pepper Sauce (⅛ tsp): Adds subtle heat. Substitution: Sriracha or a pinch of chili flakes.
Salt (½ tsp): Enhances salsa flavors. Substitution: Kosher salt or sea salt.
Pepper (¼ tsp): Adds mild seasoning. Substitution: White pepper.
Flour Tortillas (8, 8 inches): Soft base for tacos. Substitution: Corn tortillas, hard taco shells, or lettuce wraps.
Minced Cilantro (optional): Adds fresh, herby garnish. Substitution: Parsley or omit.

Why These Ingredients Matter:

Chicken and bourbon barbecue sauce create a sweet-smoky, tender filling.
Corn salsa with lime zest adds freshness and crunch, balancing the rich sauce.
Tortillas and cilantro make the dish portable and vibrant.
Slow cooking ensures juicy chicken with deep, melded flavors.

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Instructions

Prep the Sauce and Chicken (10 minutes):
- In a 3-quart slow cooker, combine 1 cup ketchup, 1 finely chopped small red onion, ¼ cup packed brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp maple syrup, 2 tbsp cider vinegar, 1 tbsp chopped fresh parsley, 2 minced garlic cloves, ¼ tsp pepper, and 2 tbsp bourbon.
- Add 1.5 lbs boneless, skinless chicken breasts; turn to coat evenly with the sauce. Tip: Grease the slow cooker with cooking spray for easy cleanup; stir sauce ingredients well before adding chicken to ensure even flavor.
Slow Cook the Chicken (3-4 hours):
- Cover and cook on low for 3-4 hours, until the chicken is tender and a thermometer inserted reads 165°F (74°C). Tip: Check at 3 hours to avoid overcooking; avoid lifting the lid to maintain heat.
Shred and Finish the Chicken (7 minutes):
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker; stir in the remaining 1 tbsp bourbon.
- Heat through for 5-10 minutes on low. Tip: Shred while warm for easier handling; add bourbon at the end for a fresh, oaky kick.
Make the Salsa (5 minutes):
- In a medium bowl, combine 2 cups fresh or thawed frozen corn, 1 cup chopped sweet red pepper, ½ cup finely chopped red onion, zest and juice of 2 medium limes, ⅛ tsp hot pepper sauce, ½ tsp salt, and ¼ tsp pepper.
- Stir well and refrigerate until ready to serve. Tip: Prep salsa while chicken cooks to save time; taste and adjust lime or salt for balance.
Assemble the Tacos (5 minutes):
- Warm 8 (8-inch) flour tortillas in a microwave (wrapped in a damp towel) for 30 seconds or in a skillet for 10 seconds per side.
- Spoon about ½-¾ cup chicken mixture onto each tortilla.
- Top with ¼ cup salsa per taco.
- Garnish with minced cilantro if desired. Tip: Warm tortillas just before serving to keep them soft; use a slotted spoon for chicken to avoid soggy tacos.
Serve (3 minutes):
- Arrange tacos on a platter or divide onto individual plates (1 taco per serving for 8 servings).
- Serve warm with extra salsa and cilantro on the side. Tip: Offer lime wedges for squeezing; serve with napkins for juicy, messy bites.