Normally my awesome sister The Preppy Hostess designates me as official taste tester for all of her great creations, but in honor of my birthday, she wanted me make an official appearance. Hi there everyone, it’s Molly’s brother, Ben! Growing up in Florida, I always had a deep admiration for the incredible cross-cultural flavors you can find across the Sunshine State, from Southern BBQ to authentic Latin-American and Caribbean cuisines. So in honor of my trip home for my birthday, I decided to put together these Zesty Grilled BBQ Street Tacos.

Slow, oven-roasted chicken is covered in all-purpose rub from the local legendary BBQ joint in Orlando, 4 Rivers, and is then finished on the grill with a batch of my homemade BBQ sauce brushed on all sides. This mouthwatering chicken is then pulled apart and placed in a grilled flour tortilla, and is covered with all of the fixings like fresh lettuce, tomato, and zesty grilled jalapeño pieces. The spicy flavor of the jalapeño is met perfectly by the sweet taste of the BBQ chicken, and the slight crunch you get with the grilled tortillas is off the charts!

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Chicken:
-Preheat Oven to 350 Degrees.
-Apply Generous Amount of 4 Rivers All Purpose Seasoning on whole chicken, place chicken in roasting pan or baking sheet. Cook for approximately 2 hours.
-2 Tablespoons of Freshly Ground Black Pepper
-3 Tablespoons coarse salt
-3 Tablespoons Brown Sugar
-1 ½ Teaspoons Garlic Powder
-1/2 Teaspoon Chili Powder
-1/2 Teaspoon Onion Powder
-1 Teaspoon Dry Mustard
-1/2 Teaspoon Ground Red Pepper

-Remove from Oven, brush one side with Ben’s BBQ Sauce, place that side on grill first over Medium heat. Wait 3 minutes before flipping and brushing the other side.
-2 cups no salt-added tomato sauce (one regular can)
-1 cup packed dark brown sugar
-3 tablespoons of cider vinegar
-1 ½ tablespoons molasses
-1 tablespoon Worcestershire Sauce
-1 Teaspoon Salt
-2 Teaspoons Dry Mustard
-2 Teaspoons Chili Powder
-2 Teaspoons Paprika
-1 Teaspoon Onion Powder
-1/2 teaspoon garlic powder
-1/4 Teaspoon Celery Seeds
-1/4 Teaspoon Ground Cloves
-1 Teaspoon Ground Red Pepper
-1 6oz can of Tomato Paste

-Remove chicken from grill, put on cutting board and slice/pull with fork and hands. No need to be gentle, the chicken is better in a taco when it’s shredded rather than sliced.

-Tacos, Tortillas, Jalapenos
-Slice two Jalapenos in half, remove inside ridges and seeds while wearing rubber gloves to protect your skin, place on grill and cook two minutes on both sides, remove and slice into small pieces.
-Place 4-6 tortillas on grill, cook for approximately two-three minutes on both sides
-Place chicken into warm grilled tortilla shell first, then top with your preferred fixings like fresh lettuce, tomatoes, medium salsa, grilled jalapeno pieces, sharp cheddar or Mexican-blend cheese. Enjoy!