Jeanette’s BBQ Chicken Tacos With Grilled Corn Salsa

by Rachael Ray Show Staff 11:46 AM, August 2, 2016

Rachael Ray Show

Aired August 2, 2016

Serves 6-8

Scroll down below to watch this recipe being made on Facebook Live!


For the Honey BBQ Sauce:
1 1/2 cups ketchup (I prefer the low-sugar kind)
1/4 cup honey, maple syrup or brown sugar
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
Black pepper, to taste

For the Grilled Corn Salsa:
2 ears corn, shucked
1 small red onion, chopped
1 red bell pepper, finely chopped
1 jalapeño, finely chopped
Zest and juice of 1 lime
1/4 cup cilantro, stemmed and chopped
Salt and pepper, to taste

1 rotisserie chicken, skin removed and meat pulled off bones and shredded
12 to 16 corn tortillas, charred


Combine all the ingredients for the BBQ sauce in a small saucepot and place over medium-high heat. Bring sauce to a bubble then reduce heat to simmer. Cook another 15-20 minutes or until reduced and thickened.

Preheat an outdoor grill to high heat or a grill pan over medium-high heat. Grill corn on all sides until charred. Let cool then cut kernels off the cob into a medium-size mixing bowl. Mix corn with onion, red pepper, jalapeño, lime zest and juice, cilantro, salt and pepper.

In a large mixing bowl, combine Honey BBQ Sauce with the pulled chicken. Serve in corn tortillas topped with Grilled Corn Salsa.