Why You’ll Love This Recipe

These Garlic Butter Honey BBQ Chicken Tacos offer an irresistible blend of sweet, savory, and tangy flavors. The garlic butter sauce with honey and BBQ sauce coats tender chicken, creating a mouthwatering taco experience. Whether you’re serving them up for a family meal, a casual gathering, or a game-day snack, these tacos come together in under 30 minutes, making them perfect for a quick yet flavorful dish. Plus, they are fully customizable with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Salt & pepper
Butter
Minced garlic
BBQ sauce
Honey
Apple cider vinegar
Small flour tortillas
Toppings: lettuce, cilantro, avocado, diced tomatoes, diced onions, sour cream, lime wedges

Directions

Prep taco toppings first so they’re ready when the chicken is done.
Cut chicken into bite-sized pieces. Season with salt and pepper.
Heat olive oil in a pan over medium-high heat. Add chicken and cook for about 5-7 minutes, or until no pink remains. Remove and set aside.
Wipe out excess liquid from the pan. Reduce heat to medium. Add butter and let it melt. Add garlic and cook for about 30 seconds, stirring constantly.
Stir in BBQ sauce, honey, and apple cider vinegar until well combined.
Return the chicken to the pan. Toss to coat in the sauce and heat through.
Warm tortillas on a griddle or skillet at around 300°F until soft. Wrap in a clean cloth to retain heat.
Assemble tacos by placing chicken in the tortilla, then adding toppings like lettuce, cilantro, and a squeeze of lime.

Servings and timing

Servings: Makes about 8 small (fajita-size) tacos, serving 3-4 people
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Spicy kick: Add chopped jalapeños or drizzle hot sauce into the sauce.
Smoky twist: Use smoked paprika in the chicken seasoning or opt for a smoky BBQ sauce.
Tortilla swap: Choose soft corn, whole-wheat, or low-carb wraps instead of flour tortillas.
Cheesy version: Top with shredded cheddar, Monterey Jack, or reduced-fat mozzarella.
Slaw topping: Add crunchy slaw (cabbage, carrot, mayo with a splash of apple cider vinegar) for freshness.

Storage/reheating

Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep tortillas and toppings separate for the best freshness.
Reheating: Warm chicken in a skillet over medium heat with a splash of water until heated through. Reheat tortillas in the microwave, wrapped in a damp paper towel for 20–30 seconds.

FAQs

What cut of chicken works best for these tacos?

Boneless, skinless chicken breasts or thighs both work well. Thighs are more tender and juicy, while breasts are leaner. Cut into bite-sized pieces for even cooking.

Can I use pre-cooked or rotisserie chicken?

Yes, just shred the cooked chicken and warm it with the garlic butter honey BBQ sauce before serving.

Is apple cider vinegar necessary?

It adds a tangy kick to balance the sweetness. If you don’t have it, a squeeze of lime juice can be a good alternative.

Can I make this gluten-free?

Yes, you can make these tacos gluten-free by using gluten-free BBQ sauce and corn or gluten-free tortillas.

Can this recipe be doubled?

Absolutely! Simply double the ingredients and use a larger pan, or cook in batches to make a larger batch.

Can I make the sauce ahead of time?

Yes! You can mix the butter, garlic, BBQ sauce, honey, and vinegar up to one day ahead of time. Just reheat gently before tossing with the chicken.

How do I make it spicier?

Stir in chopped jalapeños, chili flakes, or a dash of your favorite hot sauce into the sauce for an extra spicy kick.

What’s a good side dish with these tacos?

Consider pairing these tacos with Mexican rice, black beans, corn salad, or a fresh green salad for a complete meal.

Can this be cooked in the oven or air fryer?

Yes! For the oven, bake seasoned chicken pieces at 200°C (400°F) for around 20 minutes, then toss with the sauce. In an air fryer, cook at 180°C (350°F) for about 8 minutes, then coat with the sauce.

Are these healthy?

You can make these tacos lighter by using lean chicken breast, reduced-fat butter, low-sugar BBQ sauce, and whole-grain or low-carb tortillas. Load up on veggies for extra nutrients!

Conclusion

These Garlic Butter Honey BBQ Chicken Tacos strike the perfect balance of sweet, savory, and tangy flavors. They are quick to make, with minimal prep and cook time, and are fully customizable with your favorite toppings. Whether for a busy weeknight or a laid-back gathering, these tacos are a guaranteed crowd-pleaser. Give them a try, and you’ll find yourself making them over and over again!

Garlic Butter Honey BBQ Chicken Tacos: Sweet, Savory & Irresistible!

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These Garlic Butter Honey BBQ Chicken Tacos are the perfect blend of sweet, savory, and smoky flavors. Juicy BBQ chicken is tossed in a garlic butter honey glaze and loaded into soft tortillas for an irresistible taco night meal. Great for weeknight dinners or game day gatherings!

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American
Diet: Gluten Free

Instructions

Heat olive oil in a skillet over medium heat. Add diced chicken and season with salt, pepper, and smoked paprika. Cook until browned and fully cooked (about 6–8 minutes).
Reduce heat to low. Add garlic butter and stir until melted and fragrant, about 1 minute.
Pour in the honey and BBQ sauce. Stir well to coat the chicken. Simmer for 2–3 minutes until the sauce thickens slightly.
Squeeze in lime juice for brightness (optional).
Warm the tortillas and fill each with the honey BBQ chicken mixture.
Add your favorite toppings and serve immediately.

Notes

You can substitute garlic butter with regular butter and fresh minced garlic.
Use rotisserie chicken for a shortcut – just warm it in the skillet with the sauce.
This recipe is easily doubled for parties or leftovers.
For a smoky kick, add chipotle powder or diced chipotle in adobo