Sweet, savory, and completely irresistible, these garlic butter honey BBQ chicken tacos are my go-to when I want a dinner that feels special but comes together in less than 30 minutes. I love how the tender chicken soaks up the rich, buttery honey BBQ sauce, making every bite juicy and packed with flavor. These tacos are perfect for a casual taco night, a weekend get-together, or even a quick weeknight meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb chicken breast or thighs
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
1/4 cup honey
1/4 cup BBQ sauce
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
Salt, to taste
8 small flour or corn tortillas
Fresh cilantro, chopped (optional, for garnish)
Lime wedges (optional, for serving)
Directions
I heat the olive oil in a large skillet over medium heat.
I season the chicken with salt, pepper, smoked paprika, onion powder, and garlic powder.
I cook the chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). I set it aside once cooked.
In the same skillet, I melt the butter and sauté the minced garlic for about 1 minute until fragrant.
I stir in honey, BBQ sauce, soy sauce, and a pinch of salt, letting it simmer for 2-3 minutes until slightly thickened.
I slice the chicken into strips and toss it back into the skillet to coat it in the sauce.
I warm the tortillas in a dry skillet or microwave until pliable.
I assemble the tacos with the chicken, garnishing with cilantro and lime juice if I want extra freshness.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Approximate Calories: 300 kcal per serving
Variations
I sometimes swap chicken for shrimp for a lighter, seafood twist.
For a spicier kick, I add chipotle powder or diced jalapeños to the sauce.
I like using pineapple chunks for a tropical touch that pairs perfectly with the honey BBQ flavor.
Corn tortillas give a more rustic taste, while flour tortillas keep things soft and chewy.
I sometimes add shredded cheddar or a dollop of sour cream for extra richness.
Storage/reheating
I store leftover chicken (without tortillas) in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat until heated through, adding a splash of water if the sauce thickens too much. I avoid reheating tortillas ahead of time and warm them fresh for the best texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use chicken thighs because they stay juicy and absorb the sauce beautifully.
Can I make this recipe ahead of time?
I can cook the chicken and sauce ahead, then store them separately. I reheat just before serving to keep the flavors fresh.
What’s the best BBQ sauce for this recipe?
I prefer a smoky-sweet BBQ sauce, but any favorite brand or homemade version works well.
Can I make it spicier?
Yes, I add hot sauce, crushed red pepper flakes, or chipotle peppers in adobo to the sauce when I want extra heat.
Can I make this recipe gluten-free?
Yes, I use gluten-free BBQ sauce, tamari instead of soy sauce, and corn tortillas.
Conclusion
These garlic butter honey BBQ chicken tacos are a sweet and smoky flavor bomb that I can whip up in no time. They’re perfect for busy weeknights, laid-back weekends, or whenever I crave something comforting yet exciting. Every bite is juicy, buttery, and bursting with flavor—exactly how I like my tacos.
📖 Recipe:
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Garlic Butter Honey BBQ Chicken Tacos
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Sweet, smoky, and buttery, these Garlic Butter Honey BBQ Chicken Tacos combine juicy chicken with a rich honey BBQ garlic sauce for a quick, flavor-packed meal ready in under 30 minutes.
Ingredients
1 lb chicken breast or thighs
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
1/4 cup honey
1/4 cup BBQ sauce
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
Salt, to taste
8 small flour or corn tortillas
Fresh cilantro, chopped (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, smoked paprika, onion powder, and garlic powder.
- Cook chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- Stir in honey, BBQ sauce, soy sauce, and a pinch of salt. Simmer for 2–3 minutes until slightly thickened.
- Slice chicken into strips and toss in the sauce until well coated.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos with chicken, garnish with cilantro, and serve with lime wedges if desired.
Notes
Swap chicken for shrimp for a lighter twist.
Add chipotle powder or diced jalapeños for extra heat.
Include pineapple chunks for a tropical flavor boost.
Use corn tortillas for a rustic taste or flour tortillas for a softer bite.
Add shredded cheddar or sour cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 300 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
