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Chipotle barbecue chicken tacos

Chipotle barbecue chicken tacos




  • Serves 4
  • 12 La Banderita Mini Taco Corn Tortillas
  • 3 chicken drumsticks and thighs
  • 5 tbsp. barbecue sauce
  • 3 smoked chipotle peppers
  • 5 radishes
  • 1 medium white onion


Remove bones from chicken, add salt and pepper to both sides and baste with barbecue sauce. Marinate the chicken for 4 hours in the fridge. Arrange chicken on an oiled metal tray and place a 350°F oven for 40 minutes or until completely cooked. Remove from the oven and cut into 1-inch pieces. Cut the radishes into thin slices; chop the onion, and peppers.

Warm tortillas on a piping hot skillet on each side for about 5-10 seconds.  Add some chicken, chipotles, chopped onion and radish slices to warm tortillas; fold and serve immediately.


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