Bourbon Barbecue Chicken Tacos
I wanted to try a different take on taco night and decided on barbecue for the theme. Even my father enjoyed this taco, and he doesn’t care for tacos.
—LaDale Hymer, Cleveland, OK
Prep: 30 min. • Cook: 3 hours Makes: 8 servings
1 cup ketchup 1 small red onion, finely chopped 1/4 cup packed brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. maple syrup 2 Tbsp. cider vinegar 1 Tbsp. chopped fresh parsley 2 garlic cloves, minced 1/4 tsp. pepper 3 Tbsp. bourbon, divided 11/2 lbs. boneless skinless chicken breasts
2 cups fresh or thawed frozen corn 1 cup chopped sweet red pepper 1/2 cup finely chopped red onion 2 medium limes, zested and juiced 1/8 tsp. hot pepper sauce 1/2 tsp. salt 1/4 tsp. pepper 8 flour tortillas (8 in.) Minced cilantro, optional 1. In a 3-qt. slow cooker, combine first nine ingredients and 2 Tbsp. bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with two forks. Return to slow cooker; stir in remaining bourbon. Heat through.
2. Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
1 TACO 387 cal., 6g fat (2g sat. fat), 47mg chol., 855mg sod., 58g carb. (22g sugars, 4g fiber), 23g pro.
TEST KITCHEN TIPS
• The zesty salsa is a great complement to the sweet chicken. • Adding an extra tablespoon of bourbon after the chicken cooks really balances the flavor of the sauce. HEALTH TIP Cut carbs about 50 percent by skipping the tortillas and serving as lettuce wraps.