Barbeque Chicken with Sautéed Onions Tacos
Barbeque Chicken with Sautéed Onions Tacos
Ingredients
For the Barbeque Chicken
- 4 chicken hind quarters, bone-in, skin-on
- 1 cup barbeque sauce, your favorite brand
- 2 tablespoons Frank's RedHot sauce, optional, for a spicy kick
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
For Serving
- 8 white corn tortillas
- 2 cups lettuce, shredded
- 1/2 cup dill pickles, sliced or chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken hind quarters dry with paper towels. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned chicken on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
⏱️ 30 min•🌡️ 400
- 3
While the chicken bakes, prepare the sautéed onions. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 10-15 minutes, or until softened and lightly caramelized.
⏱️ 15 min
- 4
In a small bowl, whisk together the barbeque sauce, Frank's RedHot sauce (if using), and 2 tablespoons of melted butter.
⏱️ 2 min
- 5
Once the chicken is cooked, remove it from the oven. Brush generously with the barbeque sauce mixture. Return to the oven and bake for another 5-10 minutes, or until the sauce is slightly caramelized and sticky. Alternatively, you can finish the chicken on a grill for a smoky flavor.
⏱️ 10 min•🌡️ 400
- 6
While the chicken is finishing, warm the white corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and warm in the oven for 5 minutes.
⏱️ 5 min
- 7
Carefully remove the chicken from the bone and shred it using two forks. Discard bones and skin (or save skin for a crispy snack!).
⏱️ 5 min
- 8
Assemble your tacos: Fill each warm tortilla with shredded barbeque chicken, sautéed onions, shredded lettuce, dill pickles, crispy jalapenos, and crispy onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Barbeque Chicken with Sautéed Onions Tacos
Ingredients
For the Barbeque Chicken
- 4 chicken hind quarters, bone-in, skin-on
- 1 cup barbeque sauce, your favorite brand
- 2 tablespoons Frank's RedHot sauce, optional, for a spicy kick
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
For Serving
- 8 white corn tortillas
- 2 cups lettuce, shredded
- 1/2 cup dill pickles, sliced or chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken hind quarters dry with paper towels. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned chicken on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
⏱️ 30 min•🌡️ 400 - 3
While the chicken bakes, prepare the sautéed onions. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 10-15 minutes, or until softened and lightly caramelized.
⏱️ 15 min - 4
In a small bowl, whisk together the barbeque sauce, Frank's RedHot sauce (if using), and 2 tablespoons of melted butter.
⏱️ 2 min - 5
Once the chicken is cooked, remove it from the oven. Brush generously with the barbeque sauce mixture. Return to the oven and bake for another 5-10 minutes, or until the sauce is slightly caramelized and sticky. Alternatively, you can finish the chicken on a grill for a smoky flavor.
⏱️ 10 min•🌡️ 400 - 6
While the chicken is finishing, warm the white corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and warm in the oven for 5 minutes.
⏱️ 5 min - 7
Carefully remove the chicken from the bone and shred it using two forks. Discard bones and skin (or save skin for a crispy snack!).
⏱️ 5 min - 8
Assemble your tacos: Fill each warm tortilla with shredded barbeque chicken, sautéed onions, shredded lettuce, dill pickles, crispy jalapenos, and crispy onions. Serve immediately.
⏱️ 3 min