Doing the Chicken Dance.

You know that terrible dance we all do at birthday parties, weddings, or any other events where we get bombed off of one glass of chardonnay? Oh, sorry...that's just me :). Anyway, you all know it. The Chicken Dance. What compels us to get in the middle of the dance floor and do a little chicken jig involving shaking our tail-feather in a tasteful way? Haha. I have know idea, but I love to dance, and I found myself cooking in the kitchen, listening to Sade's Greatest Hits on Spotify yesterday, and yes, doing the chicken dance.? Well, not the actual chicken dance, but I was definitely doing a dance for this chicken, in particular...

BBQ Chicken. 

You see, yesterday I was determined to make a simple, easy, quick dinner. You know, one that I didn't slave over and didn't cost me an arm and a leg. If you know me, my arms and legs are pretty important soooo...this was going to be a walk in the park. 

It was a grand slam. I bought a rotisserie chicken (love those things), shredded it, made a quick homemade BBQ sauce, tossed it with the chicken...

made this zesty cilantro citrus slaw (using a little 6 oz. container of Chobani Blood Orange Yogurt...what the?)

and BAM...BBQ Chicken Tacos with Cilantro-Citrus Slaw!

Channel your inner Tex-Mex tonight and make these...

then invite me over so that we can have margaritas! I'll bring dessert!

BBQ Chicken Tacos with Cilantro-Citrus Slaw:

For the BBQ Sauce (you can purchase your favorite pre-made bottled sauce as well):

Ingredients:

1 24 oz. can tomato sauce, unsalted

1/2 c. apple butter preserves 

1/2 c .brown sugar

1 T. agave nectar (or honey)

2 T. New Mexico chili powder

1 t. cayenne pepper

2 T. apple balsamic vinegar (or plain balsamic vinegar)

1 t. sea salt

juice of 1 orange

Instructions:

1. Place all ingredients (except orange juice) in a medium saucepan. Whisk together until smooth.

2. Heat over medium-high heat on the stove. Bring to a boil, whisking constantly for 1 minute.

3. Lower the heat and let the sauce simmer for about 20 minutes, whisking ever so often.

4. Remove from heat and let the sauce cool completely.

5. When the sauce is cooled, add orange juice and whisk again. 

6. Pour 1/2 c. of the sauce over the chicken and toss. Pour the remaining sauce into a canning jar for storage in the refrigerator. 

For the Chicken Tacos:

Ingredients:

1 pre-made rotisserie chicken (about 1 pound) 

1 10 oz. package of corn tortillas (or tortilla of your preference)

Instructions:

1. Shred the chicken using your hands or a fork, place in a large mixing bowl. Read step 6 for BBQ sauce.

2. Lay the corn tortilla down flat on a plate. Place about 1/4 c. of chicken on top of the tortilla.

3. Place about 1/4 c. of the slaw on top of the chicken.

4. DEVOUR!

For the Cilantro-Citrus Slaw

Ingredients:

1 (16 ounce) bag of prepared cabbage mix/coleslaw mix

1 (6 ounce) container of Chobani 0% Blood Orange Greek yogurt 

2 t. agave nectar (or honey)

bunch of cilantro, roughly chopped

1 t. sea salt

1/2 t. cracked black pepper

juice of 1 blood orange (or regular orange that you have on hand)

zest of 1 blood orange (see above parentheses) 

Instructions:

1. Place coleslaw mix in a large mixing bowl.

2. In a separate mixing bowl, whisk together the yogurt and agave.

3. Pour the mixture over the coleslaw mix and toss together using a spatula.

4. Add the cilantro, salt, pepper, orange juice and zest, and toss again.

5. Refrigerate for about an hour before topping the tacos. See step 3 under Chicken Tacos.

Serves 4 (about 2 tacos per person).

MANGIA!!!