Roasted Chicken Tacos with Pickled Summer Vegetables & BBQ Aioli

Ingredients

Yield:

16 tacos

• Chicken

  • Whole chicken, 3 lbs
  • 2 Tbsp olive oil
  • 1 Tbsp paprika
  • 1 Tbsp salt
  • 1/2 Tbsp ground pepper

• Pickled Vegetables

  • 1/2 cup sugar
  • 3/4 cup white vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground pepper
  • 1/2 cup shaved carrot
  • 1/2 cup cauliflower
  • 1/2 cup cucumber
  • 1/4 cup sliced radish
  • 1/2 cup sliced jalapeno
  • 1 Tbsp sliced fresh garlic

• BBQ Aioli

  • 1/2 cup mayonnaise
  • 1/2 cup BBQ sauce
  • 1/2 Tbsp rice wine vinegar

• Assembly

  • 16 6-inch soft flour tortillas
  • Queso fresco
  • Lime slices
  • Cilantro

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. Chicken

   1. Preheat oven to 350 degrees F.
   2. Oil and season the entire chicken with seasonings.
   3. Roast until cooked through and skin crisp (about 65 minutes).
   4. Allow chicken to cool completely and shred the meat, reserving crisp skin to chop and mix with the shredded chicken.

2. Pickled Vegetables

   1. Boil sugar, vinegar, salt, red pepper and pepper with 2 cups water until salt and sugar are dissolved.
   2. Strain.
   3. Add vegetables to pickle solution for about 20 minutes and strain.

3. BBQ Aioli

   1. Combine all ingredients and reserve.

4. Assembly

   1. Grill flour tortillas.
   2. Spread each tortilla with BBQ aioli.
   3. Top with shredded chicken and pickled vegetables.
   4. Serve with crumbled queso fresco, cilantro and lime slices.