Go Back

BBQ Chicken Burrito Recipe

Sandy Hoopes
Grill this BBQ Chicken Burrito outdoors OR on a grill pan inside your kitchen, it is delicious anytime of the year!
No time to brine the chicken breasts? No problem, just season them well with salt and pepper before grilling.
Makes 4 to 6 burritos
5 from 9 votes
Course Main Course
Cuisine American Southwest


  • 8 cups water
  • 1 ½ tablespoon salt
  • ¼ cup plus 1 tablespoon brown sugar divided
  • 5 cloves garlic minced, divided
  • 4 sprigs fresh thyme
  • 6 boneless, skinless chicken breasts skinless chicken breasts
  • ¾ cup pineapple or mango, peeled and diced or ¾ cup canned or frozen
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon teaspoon pepper plus more to taste
  • 2 cups mild barbecue sauce
  • ¼ cup vegetable oil
  • 4 to 6 whole 12-inch flour tortillas, warmed
  • ¼ cup finely sliced green onions
  • 8 ounces Monterey Jack or american cheese grated
  • ½ cup sour cream
  • 1 to 2 whole 1 to 2 habañeros, stemmed and seeded


  • Combine water, 1 1⁄2 tablespoons salt, 1⁄4 cup brown sugar, 2 cloves garlic, and thyme in a large pot. Add chicken and brine in refrigerator for up to 2 hours.
    Blend in a blender, mango, habañero, remaining garlic, remaining brown sugar, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Pour into large saucepan over high heat, stir in barbecue sauce, and bring to boil. Reduce heat to medium-low and simmer for
    5 minutes. Turn off heat and cover to keep warm.
    Remove chicken from brine, pat dry, and season with salt and pepper on both sides.
    Heat an outdoor grill or grill pan to medium heat and brush grill with oil. Grill chicken until almost cooked, turning only once, 10–12 minutes per side. Place a metal pie tin or aluminum foil over chicken to insure even cooking. Brush chicken on both sides with mango barbecue sauce and grill until chicken is cooked completely through, 1–2 minutes more. Set chicken aside to rest for 5 minutes. Dice chicken.
    Spoon chicken onto tortillas. Drizzle with mango barbecue sauce, sprinkle with green onions and cheese. Roll burritos as desired and secure with toothpicks. Return burritos to grill and toast tortilla on each side creating grill marks. Remove tooth- picks. Spoon barbecue sauce over burritos, garnish with sour cream, green onions, and cheese.