BBQ Chicken Street Tacos

Take your taco night to the next level with these BBQ Chicken Street Tacos—a bold fusion of smoky, savory, sweet, and tangy flavors that packs everything you love about barbecue into one handheld bite. Juicy, grilled chicken thighs (or breasts) are seasoned with Shake That by The Flat Top King, then finished with a generous brush of Croix Valley St. Louis Style BBQ Sauce from our "BBQ Bootcamp" box.

The result? Charred, flavorful meat with just the right balance of heat, sweetness, and depth.

Once off the grill, the chicken is chopped and tossed in even more of that rich, tangy St. Louis-style sauce before being loaded into warm corn tortillas. Topped with crunchy red cabbage or slaw, red onion, and fresh cilantro, each taco delivers a burst of texture and flavor. Add optional toppings like cotija cheese, pickled onions, or sliced jalapeños to make it your own.

Whether you're firing up the grill for a weekend cookout or just craving something fresh and satisfying on a weeknight, these BBQ Chicken Street Tacos are easy to prep, quick to cook, and guaranteed to impress. Don’t forget the lime wedges for that final zesty pop—and if you're feeling extra fancy, a dollop of chipotle mayo or avocado crema takes it over the top.

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BBQ Chicken Street Tacos

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Servings

4

Prep Time

20 minutes

Cook Time

15-20 minutes

These tacos are smoky, savory, and tangy with just the right touch of sweetness. With juicy grilled chicken tossed in St. Louis-style sauce and a sprinkle of Shake That, they hit every flavor note in one handheld bite.

Ingredients

• 2 Tbsp Shake That by The Flat Top King
• 1/2 cup Croix Valley St. Louis Style BBQ Sauce
• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
• 1 Tbsp Olive Oil
• 8 Small Corn Tortillas (Street Taco Size)
• 1 Cup Shredded Red Cabbage or Slaw Mix
• 1/4 Cup Chopped Cilantro
• 1/4 Cup Diced Red Onion
• Lime Wedges for Serving
• Optional: Sliced Jalapeños, Cotija Cheese, or Pickled Onions

Directions

1. Pat the chicken dry with paper towels.

2. Toss in a bowl with olive oil and Shake That by The Flat Top King, coating evenly.

3. Let marinate for at least 15 minutes at room temp (or up to 4 hours refrigerated).

4. Preheat your grill (or grill pan) to medium-high heat.

5. Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F and you get a good sear.

6. During the last minute of cooking, brush both sides with a generous layer of Croix Valley St. Louis Style BBQ Sauce.

7. Remove from grill and let rest for 5 minutes, then dice the grilled chicken into small, bite-sized pieces.

8. Toss the chopped chicken in a small bowl with an extra splash of Croix Valley St. Louis Style BBQ Sauce for even more flavor.

9. Warm your tortillas directly on the grill for 20–30 seconds per side or in your toaster oven.

10. Build your tacos: Add a scoop of chopped BBQ chicken, top with shredded cabbage or slaw mix, sprinkle with red onion and cilantro, and add any optional toppings you love (like cheese).

11. Serve with lime wedges on the side for a pop of acidity and flavor!