Give your taco night a smoky upgrade with these Smoked Sheet Pan Barbecue Chicken Tacos. The chicken is infused with a subtle smoky flavor and then roasted alongside bell peppers and onions on a sheet pan. Tossed in barbecue sauce and piled high on warm tortillas, these tacos are packed with flavor and perfect for any occasion.
Smoked Sheet Pan Barbecue Chicken Tacos Recipe
Blackbeard - The CaptainShare
Cooking the Tacos
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
BBQ
Author
Servings
4
Cook Time
30 minutes
These smoked sheet pan barbecue chicken tacos combine smoky goodness with the convenience of a sheet pan dinner. Perfect for gatherings or weeknight meals, they’re sure to be a hit!
Ingredients
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1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 sweet onion, sliced
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2 tablespoons olive oil
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5 tsp. Blackbeard’s Spice - Small Batch X
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1 tsp. Blackbeard’s Spice - Calico Jack
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1/2 cup barbecue sauce (your favorite brand)
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1 tablespoon honey
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1 tablespoon apple cider vinegar
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1 tablespoon lime juice
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12 small corn or flour tortillas, warmed
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Fresh cilantro, chopped
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Crumbled queso fresco or shredded cheese
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Diced avocado or guacamole
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Fresh salsa or pico de gallo
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Lime wedges
Ingredients
Barbecue Sauce
For Serving
Directions
Instructions
Prepare the Smoker - Heat the grill to medium heat, about 250°F (121°C)
Season the Chicken and Veggies:
In a large bowl, toss the chicken strips with olive oil, Blackbeard’s Spice - Small Batch X and Blackbeard’s Spice - Calico Jack.
Add the sliced bell peppers and red onion to the bowl and toss to coat with the remaining seasoning.
Smoke the Chicken and Veggies:
Arrange the seasoned chicken and veggies on a large sheet pan in a single layer. Place the sheet pan on the grill away from direct heat (indirect zone). Close the grill lid and smoke for about 30 minutes, allowing the smoke to infuse the chicken and vegetables.
Preheat the Oven:
While the chicken and veggies are smoking, preheat your oven to 425°F (220°C). After the chicken has smoked, transfer the sheet pan to the oven to finish cooking and get a roasted caramelized texture. Roast for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Prepare the Barbecue Sauce:
In a small bowl, whisk together the barbecue sauce, honey, apple cider vinegar, and lime juice.
Coat the Chicken in Barbecue Sauce:
Remove the sheet pan from the oven. Drizzle the barbecue sauce mixture over the smoked chicken and vegetables, tossing to coat everything evenly. Return the sheet pan to the oven for another 5 minutes to let the sauce caramelize slightly.
Assemble the Tacos:
Warm your tortillas in the oven, on the stovetop, or in a microwave.
Fill each tortilla with a generous scoop of the smoky barbecue chicken and roasted veggies.
Top with fresh cilantro, crumbled queso fresco or shredded cheese, avocado or guacamole, salsa or pico de gallo, and a squeeze of lime.
Serve and Enjoy:
Serve the smoked sheet pan barbecue chicken tacos immediately, garnished with your favorite toppings.