Sticky BBQ Chicken Taco

Tuesday night dinner shouldn't require a strategy meeting. These sticky BBQ chicken tacos come together in under 30 minutes, feed a family of 3 to 4, and use pantry basics plus a handful of Fancy Hank's signature rubs and sauces. The result tastes like you know what you're doing.

The key is the marinade. Taco Rub, BBQ Pepper, crushed garlic, lime juice and a splash of stock make a loose paste that coats the chicken thighs properly - not something that slides off. Five minutes on each side gets them colour and flavour. From there, it's a one-pan job: tomato paste, stock, Fancy Hank's Original BBQ Sauce, and the meat goes back in to simmer until it's thick, glossy, and clinging to itself. That's your sticky.

Jump straight to the recipe

Add cayenne or chilli to the marinade if your crew wants it hotter.

Ingredients

For the chicken

• 500g boneless chicken thighs
• 3 tbsp Fancy Hank's Taco Rub
• 1 tbsp Fancy Hank's BBQ Pepper
• 2 garlic cloves, crushed
• 1 tbsp lime juice
• 1 cup chicken stock, divided
• 1 tbsp olive oil
• 50g tomato paste
• A generous ½ cup Fancy Hank's Original BBQ Sauce
• Cayenne pepper or chilli, optional

For the slaw

• ¼ white cabbage, finely sliced
• 1 tbsp vinegar
• 1 tbsp olive oil
• Salt, to taste

For the guacamole

• 1 ripe avocado
• Juice of ½ lime
• Salt and black pepper

To serve

• 8-10 flour or corn tortillas
• Fancy Hank's hot sauce, optional

For homemade tortillas (optional but worth it)

• 1 cup masa harina
• Approximately ¾ cup warm water
• Pinch of salt

Method

1. Marinate the chicken. Mix the Taco Rub, BBQ Pepper, lime juice and one tablespoon of chicken stock in a large bowl. Add the crushed garlic and stir until you have a loose paste. Add the chicken thighs and coat them thoroughly. If you want heat, this is where cayenne or chilli goes in. We left it out to keep these kid-friendly, but add it if your crew can handle it.

2. Cook the chicken. Heat olive oil in a heavy frying pan over medium-high heat. Add the chicken thighs and cook for approximately five minutes on each side. Remove them from the pan and let them rest briefly, then pull or roughly shred the meat. They'll finish cooking when you return them to the sauce.

3. Build the sticky BBQ sauce. Keep the same pan over medium heat. Add the tomato paste and cook for about one minute. Pour in the remaining chicken stock and add a generous slug of Fancy Hank's Original BBQ Sauce. Stir well, scraping up everything stuck to the bottom of the pan - that's flavour you don't want to leave behind.

Return the pulled chicken to the pan. Simmer for 5-10 minutes, stirring occasionally, until the chicken is completely cooked and the sauce is thick, glossy and clinging to the meat. This is the money moment.

4. Make the slaw. While the chicken finishes, place the finely sliced white cabbage in a bowl. Add the vinegar, olive oil and a good pinch of salt. Toss everything together and set it aside. It'll be ready by the time you need it.

5. Make the guacamole. Scoop the avocado into a bowl and roughly smash it with the lime juice. Season with salt and black pepper. Keep it chunky - we're not making mousse here.

6. Prepare the tortillas. Warm your preferred flour or corn tortillas in a dry pan.

If you're making your own: combine the masa harina, warm water and salt. Mix until a soft dough forms, adding a little more water if it feels dry. Divide the dough into small balls around 35g each and flatten them using a tortilla press. Cook in a hot, dry pan for approximately one minute on each side, or until lightly charred and cooked through. The kitchen will smell incredible.

7. Build the tacos. Spread smashed avocado over each warm tortilla. Top with the sticky BBQ chicken and finish with the white cabbage slaw. Add Fancy Hank's hot sauce for the grown-ups - or anyone who isn't going to complain that it's too spicy.

Why this works

These tacos do three things right. The chicken is properly seasoned from the marinade, not just coated after cooking. The sauce sticks because it simmers and reduces rather than staying loose. And the slaw and avocado aren't afterthoughts - they're part of the structure, cutting through the richness and keeping every bite balanced.

It's not complicated cooking. It's just deliberate. The kind of meal that tastes like you planned it, even if you decided five minutes before dinner that this was what you were making.

Taco Tuesday, sorted.

Or buy them on their own: Taco Rub, BBQ Pepper, Original BBQ Sauce.