Creamy, sticky, and wildly flavorful — these Garlic Butter Honey BBQ Chicken Tacos are the kind of meal that turns a regular weeknight into a small celebration. Imagine tender chicken seared to golden perfection, brushed with a warm garlic butter and honey BBQ glaze, then tucked into crunchy taco shells with bright, crunchy toppings. Fun fact: many taco lovers say taco night brings everyone to the table faster than any other dinner, and I’ve seen it save more than one busy evening. If you’re a fan of easy comfort food, this recipe hits every mark.
This recipe is delightfully simple, cooks quickly, and is totally family-friendly. If you like pasta dishes like my creamy garlic butter chicken rotini, you’ll appreciate how the same cozy flavors translate into a handheld favorite. Read on — you’re about to learn a fast, satisfying way to make tacos that everyone will ask for again.
What is Garlic Butter Honey BBQ Chicken Tacos?
What’s in a name? Plenty of deliciousness. Garlic Butter Honey BBQ Chicken Tacos combine savory garlic-butter richness, the sweet kiss of honey, and tangy BBQ notes all over juicy chicken — then everything gets wrapped up in a taco shell. Sounds like a mouthful, and it is in the best way. Why might it be called that? Well, someone probably stood over a hot skillet, tasted the glossy sauce, and declared it a marriage of garlic, butter, honey, and BBQ — end of story.
Is it a taco? Is it a saucy chicken dinner with Mexican flair? It’s both. And if you believe the old saying that “the way to a man’s heart is through his stomach,” then you already know why this name sings. Give it a try and see whether the name fits the love that follows.
Why You’ll Love This
This dish shines for three main reasons:
- Succulent, flavor-packed chicken: The garlic butter and honey BBQ glaze creates a glossy, savory-sweet coating that makes every bite irresistible.
- Budget-friendly and quick: Cooking at home with simple pantry staples saves money compared with takeout, and this dinner comes together in about 25–30 minutes.
- Topping versatility: From shredded lettuce and sharp cheddar to fresh salsa and creamy avocado, the toppings let you tailor every taco to your taste and texture preferences.
Compared to heavier, cream-based chicken dishes like my cheesy garlic butter mushroom stuffed chicken, these tacos are lighter and faster while still delivering rich, comforting flavors. Ready to make a batch? It’s easier than you think — grab your skillet and let’s go.
How to Make: Quick Overview
This recipe is straightforward, fast, and satisfying. You’ll season and pan-sear chicken until golden and cooked through, whisk up a simple garlic butter and honey mixture, then toss the chicken in that glaze for a glossy finish. The contrast of warm, tender chicken and crisp taco shells plus fresh toppings is the standout element — and prep + cook time is roughly 25–30 minutes total.
You can follow the full method below or jump to the quick reference version of the full taco recipe if you want to save this page for later.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, trimmed and patted dry
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder (optional)
- 4 tbsp unsalted butter (room temperature preferred)
- 4 cloves garlic, minced (about 1 tbsp)
- 2 tbsp honey
- Taco shells (soft tortillas or crunchy shells), warmed
- Toppings (suggestions): shredded lettuce, shredded cheddar cheese, fresh salsa, diced avocado, lime wedges
Directions
- Season the chicken: In a bowl, add 1 lb trimmed chicken and drizzle with 2 tbsp olive oil. Sprinkle with salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp chili powder if using. Toss until the chicken pieces are evenly coated. Let sit for 2–3 minutes while the skillet heats so flavors settle.
- Cook the chicken: Heat a large skillet over medium heat until hot. Add the seasoned chicken in a single layer and cook for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside is golden brown. Remove the chicken to a plate and let it rest for 3–4 minutes.
- Make the garlic butter honey sauce: In a small pan over low heat, melt 4 tbsp unsalted butter. Add 4 cloves minced garlic and cook for about 30–60 seconds until fragrant — do not brown. Stir in 2 tbsp honey and let the mixture heat for another 30 seconds so the honey loosens and combines.
- Toss chicken in sauce: Return the cooked chicken to the skillet over low heat. Pour the garlic butter honey sauce over the chicken and toss gently to coat every piece. Cook for an additional 1–2 minutes so the sauce slightly reduces and clings to the chicken.
- Slice and assemble: Slice the glazed chicken into thin strips. Fill warmed taco shells with chicken and top with shredded lettuce, cheese, salsa, and any other desired toppings. Serve immediately with lime wedges for squeezing.
What to Serve With
- Classic Mexican rice or cilantro lime rice for a hearty side.
- Charred corn on the cob or a simple corn salad for sweetness and crunch.
- Black bean salad or a quick pico de gallo for freshness.
- A creamy avocado crema or cilantro-lime yogurt for cooling balance.
- Drinks: light beers, sparkling water with lime, or a crisp margarita to elevate taco night.
Top Tips for Perfecting
- Use thighs for juicier results or breasts for a leaner bite; adjust cook time for thickness.
- Pat the chicken dry before seasoning to get a better sear and golden color.
- Don’t overcook: use a meat thermometer to hit 165°F for perfect tenderness.
- If your garlic browns too quickly, lower the heat; burnt garlic tastes bitter.
- Make extra sauce and reserve a little for drizzling over tacos at the table for added gloss.
- Avoid soggy tacos by placing lettuce first, then chicken and wetter toppings like salsa last.
Storing and Reheating Tips
- Refrigeration: Store leftover chicken and toppings separately in airtight containers for up to 3–4 days. Taco shells are best kept in their original packaging or a sealed bag at room temperature.
- Freezing: Cooked chicken tossed in sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat chicken in a skillet over low-medium heat with a splash of water or extra butter to revive moisture, or microwave in short bursts covered with a damp paper towel. Reheat shells separately in a hot oven or skillet for best texture.
FAQs
Can I use store-bought BBQ sauce instead of making the honey garlic butter?
Yes. Swap in 2–3 tablespoons of your favorite BBQ sauce mixed with 1 tablespoon butter and 1 teaspoon honey to mimic the glossy, sweet-savory finish.
Are these tacos spicy?
Not unless you add the optional chili powder or use a spicy salsa. The base recipe is mild and family-friendly.
Can I prep the chicken ahead of time?
Absolutely. Season and partially cook the chicken, cool, and refrigerate for up to 24 hours. Finish the sauce and reheat before serving to keep it fresh.
What’s the best cheese to use in these tacos?
A sharp cheddar or Monterey Jack adds great flavor; cotija is a nice salty crumbly option if you want a more authentic Mexican profile.
Can I make this gluten-free?
Yes. Use corn tortillas or certified gluten-free taco shells and ensure your BBQ sauce is gluten-free.
Conclusion
These Garlic Butter Honey BBQ Chicken Tacos are a fast, flavor-forward dinner that proves simple ingredients can produce something special — perfect for busy nights and casual gatherings alike. If you want another take on this flavor blend, check out the detailed version on Garlic Butter Honey BBQ Chicken Tacos – Emily’s Wholesome Kitchen for extra inspiration, or compare notes with the Sweet & Savory Delight take on the same recipe at Garlic Butter Honey BBQ Chicken Tacos – Sweet & Savory Delight. Try them tonight and don’t forget to share with family — you might just win a few hearts at the dinner table.
Garlic Butter Honey BBQ Chicken Tacos
Equipment
- Large Skillet
- Mixing Bowl
- Small Pan
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs trimmed and patted dry
Seasoning
- 2 tbsp olive oil
- to taste Salt
- to taste Pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder optional
Sauce
- 4 tbsp unsalted butter room temperature preferred
- 4 cloves garlic minced (about 1 tbsp)
- 2 tbsp honey
Taco Shells
- to taste taco shells (soft tortillas or crunchy shells) warmed
Toppings
- to taste shredded lettuce
- to taste shredded cheddar cheese
- to taste fresh salsa
- to taste diced avocado
- to taste lime wedges
Instructions
- Season the chicken: In a bowl, add 1 lb trimmed chicken and drizzle with 2 tbsp olive oil. Sprinkle with salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp chili powder if using. Toss until the chicken pieces are evenly coated. Let sit for 2–3 minutes while the skillet heats so flavors settle.
- Cook the chicken: Heat a large skillet over medium heat until hot. Add the seasoned chicken in a single layer and cook for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside is golden brown. Remove the chicken to a plate and let it rest for 3–4 minutes.
- Make the garlic butter honey sauce: In a small pan over low heat, melt 4 tbsp unsalted butter. Add 4 cloves minced garlic and cook for about 30–60 seconds until fragrant — do not brown. Stir in 2 tbsp honey and let the mixture heat for another 30 seconds so the honey loosens and combines.
- Toss chicken in sauce: Return the cooked chicken to the skillet over low heat. Pour the garlic butter honey sauce over the chicken and toss gently to coat every piece. Cook for an additional 1–2 minutes so the sauce slightly reduces and clings to the chicken.
- Slice and assemble: Slice the glazed chicken into thin strips. Fill warmed taco shells with chicken and top with shredded lettuce, cheese, salsa, and any other desired toppings. Serve immediately with lime wedges for squeezing.