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If you’ve got some shredded chicken in the fridge and a craving for something bold, these Sheet Pan BBQ Chicken Tacos are your weeknight savior. Smoky, cheesy, and oven-crisped to perfection, they bring big flavor with almost no effort.
Why These BBQ Chicken Tacos Are Always a Hit
This one’s a crowd-pleaser. Here’s why they make the cut week after week:
- Sheet Pan Simple: Everything bakes on one tray—hello, easy cleanup.
- BBQ Twist: Sweet and smoky BBQ sauce adds a fun spin to taco night.
- Custom-Friendly: Add cheese, jalapeños, or a drizzle of ranch to make them your own.
- Great for Leftovers: A perfect way to use up rotisserie chicken or meal-prepped meat.
- Crispy + Melty: The shells get golden and crunchy, and the cheese melts right in.
Key Ingredients
Here’s your easy lineup. Check the recipe card below for the exact amounts:
- Shredded Chicken – Cooked and ready to mix in.
- BBQ Sauce – Choose your favorite sweet or smoky variety.
- Cheese – Cheddar, Monterey Jack, or any melt-friendly blend.
- Taco Shells – Stand-and-stuff crunchy shells work great.
- Oil Spray – Helps get that golden crunch on top.
- Optional Add-ons – Pickled onions, jalapeños, green onions, or ranch drizzle.
How to Make Sheet Pan BBQ Shredded Chicken Tacos
Just a few steps for BBQ taco bliss:
- Preheat Oven: Set to 400°F (200°C) and line a sheet pan.
- Mix Filling: In a bowl, combine shredded chicken with BBQ sauce.
- Assemble Tacos: Fill taco shells with BBQ chicken and top with shredded cheese.
- Bake: Arrange on the pan, lightly spray with oil, and bake for 10–12 minutes until crispy.
- Serve: Load up with toppings and enjoy hot.
Chef’s Tips and Variations
- Try It Spicy: Use a spicy BBQ sauce or add hot sauce to the mix.
- Add Texture: Sprinkle with chopped nuts (like pecans) for a Southern twist.
- Make It a Platter: Bake in a casserole dish and serve like nachos with extra toppings.
- Switch the Shells: Use flour tortillas and roll them into taquitos before baking.
What to Serve With BBQ Chicken Tacos
Toppings
Chopped cilantro, pickled red onions, ranch or chipotle drizzle, or sliced avocado.
Sides
Coleslaw, baked beans, or crispy potato wedges.
Veggies
Corn salad or grilled peppers and onions.
Something Fun
Serve with a chilled root beer float or spiked lemonade for a BBQ-themed taco night.
Sheet Pan BBQ Shredded Chicken Tacos
These Sheet Pan BBQ Shredded Chicken Tacos are a fast, flavorful dinner idea that’s perfect for busy weeknights or casual gatherings. Loaded with juicy BBQ chicken and melted cheese, baked until crispy in crunchy taco shells, and topped with your favorite fixings—they’re a crowd-pleaser with minimal cleanup!
Ingredients:
- 2 cups shredded cooked chicken
- 1/2 cup BBQ sauce (sweet or smoky, to taste)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 6 crunchy taco shells (stand-and-stuff style recommended)
- Cooking oil spray (optional)
- Optional toppings: pickled onions, sliced jalapeños, chopped fresh cilantro, ranch drizzle
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C). Line a sheet pan with foil or parchment paper for easy cleanup.
- Make the filling: In a medium bowl, toss the shredded cooked chicken with BBQ sauce until well coated.
- Assemble tacos: Stand the taco shells upright on the prepared sheet pan. Fill each shell with the BBQ chicken mixture and top evenly with shredded cheese.
- Bake: Optionally, lightly spray the tacos with cooking oil spray for extra crispiness. Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and the shells are golden and crisp.
- Serve: Remove from the oven, add desired toppings, and serve immediately while hot and crunchy.
Preparation Time:
10 minutes
Cooking Time:
12 minutes
Total Time:
22 minutes
Serving Size:
1 taco
Yield:
6 tacos
Cuisine:
American / Tex-Mex
Course:
Main Course
Nutrition Information:
Per taco (approximate values depending on sauce, cheese, and toppings used)
Calories: 250
Fat: 11g
Carbohydrates: 20g
Protein: 18g
Featured Image:
Crispy baked tacos filled with BBQ shredded chicken and melted cheese, arranged on a foil-lined sheet pan and topped with colorful garnishes like pickled onions, jalapeños, and a drizzle of ranch.
Additional Notes:
- For a vegetarian option, swap the chicken for BBQ jackfruit or tofu.
- Great use for leftover rotisserie or grilled chicken.
- Try with spicy BBQ sauce for a kick, or drizzle with ranch for a cool contrast.
