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Grilled Chicken and BBQ Coleslaw Tacos ~ Dry rubbed chicken breast grilled, diced, and served in a warm grilled corn tortilla topped with a creamy spicy sweet bbq coleslaw ~ The Complete Savorist

Grilled Chicken and BBQ Coleslaw Tacos

Course: Grilling
Cuisine: American
Servings: 6 -8
Author: Michelle De La Cerda
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Ingredients

BBQ Coleslaw

  • 1 small head green cabbage; chopped (about 1 lb/6 cups chopped)
  • 1 1/2 cup shredded carrots (about 6 oz whole carrot)
  • 1 large red bell pepper; diced
  • 4-6 green onions; diced

Slaw Dressing

  • 4 1/2 tbsp greek yogurt
  • 3 1/2 tbsp mayonnaise or salad dressing (you know that other brand with the tangy zip)
  • 4 tbsp Stubb's Sweet Heat Bar-B-Q Sauce
  • 1/8 tsp plus large pinch salt; to taste
  • 1/8 tsp black pepper; to taste

Chicken

  • 1 1/2 lbs chicken breast (BL/SL); pounded for size uniformity
  • 3-4 tbsp Stubb's Chicken Spice Rub
  • Oil (if needed for the grill)
  • Corn tortillas

Instructions

BBQ Coleslaw

  1. Prepare the vegetables and combine in a large bowl.
  2. In a smaller bowl, mix together the dressing ingredients, sans the large pinch of salt.
  3. Incorporate the dressing into the vegetables, taking care that they are fully coated.
  4. Sprinkle the large pinch of salt over the now mixed slaw, and stir.
  5. Cover and chill for 3-4 hours.

Chicken

  1. Remove the chicken from the refrigerator, and allow to sit out for a few minutes, just enough time to get the icy chill off them.
  2. Pound the chicken so the thickness is even throughout.
  3. Sprinkle the dry rub liberally over each side of the breast, massaging it into the meat.
  4. Allow to sit for 30 minutes.
  5. Meanwhile, heat the grill to medium-high.
  6. When ready to grill, if needed, apply the oil to the grates.
  7. Make sure the flames are not too high, place the chicken on the grill, close the lid and allow to cook for 6-8 minutes.
  8. Pull the coleslaw out of the refrigerator.
  9. Flip the chicken over and cook covered for another 6 minutes.
  10. Remove chicken from the grill and allow to rest for at least 5 minutes before dicing.
  11. Reduce the heat on the grill to low.
  12. Place tortillas all on the grill, watch them, once they start to curl and bubble (a minute or so), flip them over and cook again.
  13. Place them in a towel or tortilla holder to keep warm until ready to serve.

Assembly

  1. Layer the chicken in the corn tortilla, top with BBQ coleslaw, fold and eat.