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Spicy Barbecue Chicken Tacos




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




3 large boneless, skinless chicken thighs, about 1 1/4 pounds
3/4 cup spicy prepared barbecue sauce
1 box (10 ounces) frozen corn kernels, cooked following package directions
3 scallions, sliced thin, about 1 cup
1/4 teaspoon salt
12 corn tortillas (6 inches in diameter)
1/2 head iceberg lettuce, shredded, about 6 cups
1/2 cup shredded reduced fat Monterey Jack cheese



Recipe



Heat an outdoor grill or grill pan over high heat.
Place chicken thighs in a large microwave-safe dish. Cover with plastic wrap and vent on one side. Microwave on high for 10 minutes, turning dish halfway through cooking.
Brush the chicken with half of the barbecue sauce and grill for 2 minutes per side.
Slice the chicken into 1/4 inch thick slices. In a large bowl, mix the sliced chicken, remaining sauce, corn, half of the scallions and salt. Keep warm.
Warm the tortillas following package directions.
To serve, place about 1/2 cup lettuce on each tortilla. Top each with 1/3 cup of the chicken mixture and 2 teaspoons of cheese. Garnish with the remaining scallions. Fold over.