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Garlic Butter Honey BBQ Chicken Tacos

Garlic butter honey BBQ chicken tacos with glossy, caramelized chicken and a honey glaze that clings to warm corn tortillas. Made in one skillet for quick, evenly coated slices of chicken with smoky-sweet flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and glaze
  • 1.5 lb chicken breast Slice thin so it cooks through quickly.
  • 0.5 cup BBQ sauce For sweet, smoky coating.
  • 3 tbsp honey Adds the glossy honey glaze.
  • 3 tbsp butter For garlic-butter richness.
  • 5 clove garlic Minced for quick sauté.
  • 1 tsp smoked paprika Smoky warmth.
  • 0.5 tsp cayenne Optional heat; adjust to taste.
  • salt and pepper To taste.
Taco assembly
  • 8 corn tortillas Warm until pliable for easy filling.
  • fresh cilantro Diced for topping.
  • diced onion For crunch and freshness.
  • lime wedges Serve for bright squeeze over tacos.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the BBQ-honey sauce
  1. Combine BBQ sauce, honey, smoked paprika, and cayenne in a small bowl.
  2. Set the sauce aside while you cook the garlic butter and chicken so it stays ready to pour.
Cook the garlic butter chicken
  1. Melt butter in a large skillet over medium-high heat and add minced garlic.
  2. Cook garlic for 30 seconds until fragrant, then add sliced chicken breast.
  3. Season chicken with salt and pepper and cook until nearly cooked through, about 10-12 minutes.
  4. Pour the BBQ-honey sauce over the chicken and toss to coat evenly.
  5. Cook for another 2-3 minutes until the sauce caramelizes slightly and looks glossy.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on a griddle until hot and pliable.
  2. Fill each tortilla with glazed chicken, letting the caramelized sauce cling to the filling.
  3. Top with fresh cilantro, diced onion, and serve with lime wedges.

Notes

Pro tip: slice the chicken thin so it finishes cooking while the sauce caramelizes, creating a sticky, glossy coating instead of dry chicken. Store leftovers in the refrigerator up to 3 days; rewarm chicken in a skillet over medium until hot. Freezing is yes for the glazed chicken only—thaw and reheat, then warm tortillas fresh. For a lower-carb swap, use lettuce cups instead of tortillas while keeping the same honey BBQ glaze.