What the heck is this?

These aren’t just tacos — they’re basically a flavor explosion wrapped in a tortilla and disguised as dinner. We’re talking juicy chicken thighs bathed in a sticky, sweet, smoky honey BBQ sauce that gets elevated to another dimension with garlic butter magic. Then we pile it all into soft tortillas with crunchy slaw, creamy avocado, and just enough heat to make your taste buds do a happy dance. It’s like someone took the best BBQ joint, the best taco truck, and the best garlic bread restaurant and made them have a beautiful, delicious baby. Fair warning: these will ruin you for regular tacos forever.

Why You’ll Love This Recipe

Sweet, savory, smoky, and garlicky all in one perfect bite.

Chicken thighs stay juicy and flavorful (no dry chicken tragedies here).

The garlic butter situation is absolutely life-changing.

Perfect for Taco Tuesday, Friday night dinners, or “I need comfort food NOW” moments.

Looks fancy enough for company but easy enough for weeknight chaos.

Leftover chicken makes amazing quesadillas, salads, or just eaten straight from the fridge.

The Good Stuff You’ll Need

For the Chicken:

2 lbs boneless, skinless chicken thighs (don’t you dare use breasts)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste

For the Honey BBQ Sauce:

1/2 cup your favorite BBQ sauce
1/4 cup honey
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp garlic powder
Pinch of cayenne (optional but recommended)

For the Garlic Butter Magic:

4 tbsp butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped
Pinch of salt

For the Slaw:

2 cups coleslaw mix
1/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp celery seed
Salt and pepper to taste

For Assembly:

8 small flour or corn tortillas
1 large avocado, sliced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Lime wedges
Pickled jalapeños (optional but encouraged)

For the Full Experience:

Extra BBQ sauce for drizzling
Hot sauce for the brave souls
Crumbled cotija or feta cheese
More garlic butter for the tortillas

Let’s Do This

Step 1: Season That Chicken Like a Boss

Pat chicken thighs dry and season generously with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

Let it sit at room temperature for 15 minutes while you prep everything else.

Step 2: Make the Honey BBQ Sauce of Dreams

Whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire, smoked paprika, garlic powder, and cayenne in a bowl.

Taste and adjust — need more sweet? More tang? You’re in charge here.

Set aside half for serving, use the rest for cooking.

Step 3: Whip Up That Slaw

Combine coleslaw mix, mayo, vinegar, honey, celery seed, salt, and pepper in a bowl.

Toss well and let it sit while you cook the chicken. It gets better as it sits.

Step 4: Cook the Chicken to Perfection

Heat olive oil in a large skillet over medium-high heat.

Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).

In the last 2 minutes, brush with half the honey BBQ sauce and let it caramelize.

Remove chicken and let rest for 5 minutes, then slice or chop into bite-sized pieces.

Step 5: Make the Garlic Butter That’ll Change Your Life

In the same skillet, melt butter over medium heat.

Add minced garlic and cook for 1-2 minutes until fragrant but not brown.

Add the chopped chicken back to the pan and toss with the garlic butter.

Sprinkle with fresh parsley and remove from heat.

Step 6: Warm Those Tortillas Right

Heat tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.

For extra flavor, brush with some of that leftover garlic butter.

Step 7: Assembly Time (The Best Part)

Fill each tortilla with the garlic butter honey BBQ chicken.

Top with slaw, avocado slices, red onion, and cilantro.

Drizzle with reserved BBQ sauce and add pickled jalapeños if you’re feeling spicy.

Serve with lime wedges for squeezing.

Serving Suggestions

Serve with Mexican street corn, cilantro lime rice, or just more tacos.

Cold beer or margaritas are basically mandatory with these.

Make it a taco bar and let people build their own masterpieces.

Leftover chicken makes incredible nachos the next day.

Switch It Up

Spicy Version: Add chipotle peppers in adobo to the BBQ sauce.

Pineapple Twist: Add grilled pineapple chunks for tropical vibes.

Cheese Lovers: Add shredded cheese or queso fresco.

Crispy Style: Use crispy chicken tenders instead of thighs.

Veggie Power: Add grilled bell peppers and onions.

Asian Fusion: Swap BBQ sauce for teriyaki and add sesame seeds.

Make-Ahead Tips

Marinate the chicken in the seasoning mix up to 24 hours ahead.

Cook the chicken and make the slaw up to 2 days ahead.

The honey BBQ sauce keeps in the fridge for up to a week.

Reheat chicken gently in the skillet with a splash of water to prevent drying out.

Questions People Actually Ask

Q: Can I use chicken breasts instead? A: You can, but thighs stay juicier and have more flavor. If using breasts, don’t overcook them.

Q: Can I grill the chicken instead? A: Absolutely! Grill over medium heat for 6-8 minutes per side, then brush with sauce in the last few minutes.

Q: What if I don’t have coleslaw mix? A: Shredded cabbage and carrots work great. You can even use just cabbage.

Q: Can I make this dairy-free? A: Use vegan butter or olive oil instead of butter for the garlic mixture.

Q: How do I store leftovers? A: Store components separately in the fridge for up to 3 days. The chicken reheats beautifully.

Q: Can I make the chicken in the slow cooker? A: Yes! Cook on low for 4-6 hours, then shred and toss with the sauce and garlic butter.

Garlic Butter Honey BBQ Chicken Tacos That’ll Make You Forget Every Other Taco

Author: Tyla
Total Time: 40 minutes
Yield: 4 (makes 8 tacos) 1x

Print Recipe

Description