Makes 8 tacos

8 chicken thighs

2 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tablespoon pecan oil (can use canola oil)

1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce

8 flour tortillas

Goat milk feta cheese, crumbled

Preheat oven to 350 degrees. Place pecan oil in a large skillet over medium high heat. Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes. Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through. Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.


1 Tomato, diced

1 Tomatillo, diced

1 Serrano pepper, diced

1 red onion, diced

1 tablespoon cilantro, chopped

2 limes, juiced

Kosher salt

Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste. Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!