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BBQ Chicken Thigh Tacos with Apple Slaw & Chive Yoghurt
Give Taco Tuesday a fresh twist with these BBQ chicken tacos. Starring tender British free-range chicken thighs, coated in a sticky honey & paprika BBQ sauce and roasted to perfection. For garnish? A crunchy apple and cabbage slaw and a generous drizzle of creamy chive yoghurt. Add everything to Cantina del Sabor's authentic Cali tacos, and you're ready to feast. It's the perfect weeknight win.
Ready in 20
High protein
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 15ml hot honey (honey, chilli extract)
- 1 red cabbage
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 1 handful of fresh chives
- 80g greek style yoghurt (Milk)
- 1 apple
- 300g British Free Range chicken thighs
- 1 tsp smoked paprika
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Nutritional Information
Calories: 549
Protein: 39g
Carbs: 48g
Fat: 23g
Ingredients
- 15ml hot honey (honey, chilli extract)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 150g British Free Range chicken thighs
- 80g greek style yoghurt (Milk)
- 1 red cabbage
- 1 handful of fresh chives
- 1 apple
- 250g cantina del sabor corn tortillas (Corn (62%), Water, Oil)
- 1 tsp smoked paprika
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Nutritional Information
Calories: 1110
Protein: 53g
Carbs: 145g
Fat: 36g
BBQ Chicken Thigh Tacos with Apple Slaw & Chive Yoghurt
Give Taco Tuesday a fresh twist with these BBQ chicken tacos. Starring tender British free-range chicken thighs, coated in a sticky honey & paprika BBQ sauce and roasted to perfection. For garnish? A crunchy apple and cabbage slaw and a generous drizzle of creamy chive yoghurt. Add everything to Cantina del Sabor's authentic Cali tacos, and you're ready to feast. It's the perfect weeknight win.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl & a grater
Make the BBQ sauce & roast
- In the small bowl, combine the ketchup, paprika, hot honey, half the vinegar and half the mustard. Season with salt and pepper
- Lay the chicken thighs flat onto the lined baking tray, coat with half the sauce and drizzle with 1 tsp oil
- Roast for 10 mins / air fryer 10 mins
Make the slaw
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the apple. Finely chop the chives
- To the medium bowl, add the cabbage, apple, half the chives and the remaining vinegar. Season with salt and pepper, mix well, then set aside
Glaze the chicken & make the chive yoghurt
- After 10 mins, add the remaining BBQ sauce to the chicken and turn to coat, then roast for a further 6 mins / air fryer 5 mins, until the chicken is cooked through
- Wash and dry the small bowl, then add the yoghurt, remaining chives and remaining mustard. Season with salt and pepper to taste. Add a splash of water to get a drizzling consistency
Heat the tortillas
- Heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken against the grain
- Share the tortillas between plates, spread each tortilla with a dollop of chive yoghurt. Top with the slaw and sliced chicken
- Drizzle with any remaining BBQ sauce from the tray and the remaining chive yoghurt to finish
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