Who doesn’t love tacos? They’re so easy to make and offer so many options. With all of the food trucks now out and about there seems to be an endless variety. I love all types of BBQ and Asian influences are some of the very best. This recipe for a quick Korean Chicken BBQ Tacos is super simple. I tried to use as many ingredients that are readily available in grocery stores.
The quick pickles in the garnish are amazing just on their own. Highly addictive.
This is a fantastic meal that requires some assembly but the end result is a BIG bold flavorful bite of taco goodness. They are sweet, savory, crunchy and all sorts of delicious.
Korean BBQ Chicken Tacos are absolutely addictive. Big bold flavors with lots of balance between sweet, heat, sour and crunchy.
- 1 whole chicken cut up into 8 pieces
- 2 tablespoons minced garlic
- 1 teaspoon freshly grated ginger
- 1 cup low sodium soya sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 cup pepper paste
- 1 cup white vinegar
- 2 tablespoons pickling spice
- 1/2 teaspoon dried dill
- 1/4 cup white sugar
- 1 cucumber sliced thinly
- 1 cup hoisin sauce
- 1/4 cup sriracha sauce
- Snow pea shoots
- Quick Pickles
- thinly sliced red onion
- Four or corn tortillas
- In a bowl mix marinade ingredients and add chicken. Marinate for 4 hours in the fridge.
- While the chicken is marinating make the quick pickles.
- In a small sauce pot bring the vinegar, sugar, dill and pickling spices to a boil. Boil for 5 minutes and remove from heat. Add the cucumber slices, tossing to coat well and refrigerate for 4 hours. In a small bowl mix the hoisin and the sriracha and set aside.
- Preheat the grill to medium high heat. Oil the grates.
- Remove chicken from the marinade and grill each side for 8-10 minutes until the internal temperature is 180 degrees for the dark meat and 160 degrees for the white meat.
- While the chicken is still warm shred it and toss to coat with the sauce.
- Top each tortilla with chicken, pickles, red onion, cilantro and snow pea shoots.