Crispy BBQ Chicken Sheet Pan Tacos

Do you love tacos as much as we do? Do you like you all kinds of tacos like we do? When I meal plan, I always ask Jimmy and kids for ideas of what they want to eat. Jimmy said I want chicken tacos and I was like cool. I have a great Crockpot Chicken Taco Recipe, but I didn’t want to make that. I am focusing on adding some more sheet pan recipes, because they are easy to make and easy clean up. I also wanted to switch up the flavor of the chicken. It was really between BBQ and Buffalo chicken tacos. I went with Crispy BBQ Chicken Tacos. This recipe was a huge hit and allowed enough for leftovers for a busy night. I always have at least one meal planned for leftovers and this is one that makes enough for leftovers and one that has already been requested for me to make again.

If you don’t have a good sheet pan, get yourself one. In the tip section, I will add some links to my favorite sheet pans. You need a half size sheet pan with sides (full sheet pan). Make your homemade taco seasoning, most of the ingredients you should have in your pantry/spice drawer. Slice your meat thin, this is important for cook time. Drizzle olive oil and honey over the slice chicken on the tray. Mix together. Sprinkle the seasoning over the chicken and mix together. Bake for 10-12 minutes. I actually pull the chicken out here and shred it. You don’t have to do it, but I do. Once the chicken is done, remove the chicken from the tray and place in a bowl or on a plate. Carefully remove the parchment paper and juices from the tray. If you get a lot of juice on the sheet pan, just wipe it up with a paper towel. Next assemble the tacos. Place the tortilla shells on the tray. Add cheese, chicken, corn and BBQ sauce. Be careful not to over fill the tacos, you need to be able to fold them in half. Once they are folded in half, the side facing up sprinkle a little bit of cheese on the side facing up. Broil for 2 minutes or until cheese is melted. Pull the tray from the oven and flip the tacos over and sprinkle with a little bit of cheese and return to the oven. Broil for another minute or two, until the cheese is melted. Serve with your favorite toppings.

The last step of cooking the tacos and having the cheese melt is optional, but one I highly recommend for the crispy tacos. My kids gobbled these tacos up. I knew Jimmy would love them, but wasn’t sure about the kids.

A dinner that takes 30 minutes to make and one the whole family loves is always a win in my book!!

Love from my Kitchen to your Kitchen 💕





  • 2 lbs of chicken breast
  • ⅓ cup olive oil
  • ½ cup honey
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 20-24  taco shells
  • 1-2 cups Shredded Cheese
  • 1 cup corn
  • BBQ sauce
  • Sour cream, Cilantro, Taco sauce Optional



  1. Preheat the oven to 400. Line a large sheet pan with sides, line the tray with parchment paper and set aside. 
  2. Trim and slice the chicken into thin strips about ½’-1” wide. Place chicken on the prepared pan.
  3. Drizzle with olive oil and honey, mix all together on the tray.
  4. In a small bowl whisk together chili powder, paprika, garlic powder, onion powder, salt and pepper.
  5. Sprinkle the seasoning over the tacos and mix everything together.
  6. Bake the chicken in the oven for 10-12 minutes or until chicken is done. Pull the chicken out of the oven and shred if desired. If you shred the chicken, place the chicken back into the oven for 2 minutes. 
  7. Pull the chicken from the oven. Remove the chicken and place into a large bowl or plate. Remove the parchment paper and throw it away.
  8. Turn the oven to broil.
  9. Assemble the tacos. Lay the tacos shells on the sheet pan. Sprinkle cheese on each shell. Scoop 1-2 tbsp of chicken on each taco shell. Add 1 tbsp of corn to each taco. Drizzle BBQ sauce over the fillings. Fold each taco in half. On the side facing up, sprinkle cheese on it and place the tray back in the oven and broil for 2 minutes or until the cheese is melted. on the middle rack. Pull the tray from the oven and flip the tacos and sprinkle cheese on the other side and broil for 2 minutes or until the cheese is melted.
  10. Serve tacos with additional toppings of your choice. 
Ready in 30 minutes Makes 20-24 tacos


Tips & Recommendations

I shred my chicken for easier eating for my kids. You don’t too, but I do.

Here are some links to sheet pans I love.


Pampered Chef

Williams and Sonoma 


Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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