Cooking for 6 people
Ingredients
- 1/2 cup
Korean red pepper paste (gochujang)
- 1/3 cup
rice vinegar
- 1/3 cup
sugar
- 2 tbsp.
sesame oil
- 2 cloves
minced garlic
- 2 tsp.
grated ginger
-
kosher salt and ground black pepper, to taste
- 1 pound
boneless, skinless chicken thighs
- 2 tbsp.
soy sauce
- 2 tbsp.
rice vinegar
- 2 tbsp.
brown sugar
- 1 tbsp.
olive oil
- 1 tbsp.
sesame oil
-
chili flakes and ground black pepper, to taste
- 1 1/2 cup
shredded green Napa cabbage or other cabbage
- 1/3 cup
sliced scallions
- 1/2 cup
shredded carrots
- 2 tbsp.
chopped cilantro
- 12
6-inch flour or corn tortillas, warmed
-
lime wedges, for garnish
1Food Prep
In a large bowl, mix together your marinade ingredients until well combined. Add your chicken and toss well to coat evenly. Cover and marinate your chicken in the refrigerator for at least 2 hours, up to overnight.
For your slaw, start by mixing together your vinaigrette ingredients until well combined. Add your vinaigrette to your cabbage, scallions, carrots and cilantro, and toss. Only add a little vinaigrette at a time; you may not want to use all of the dressing. Set aside until you’re ready to serve.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Remove your chicken from the marinade and place it onto the grate. Cook your chicken for 6–8 minutes on each side until it reaches an internal temperature of 165ºF. Then, move your chicken to a cutting board and slice thinly.
Warm your tortillas on the grill, flipping them once after 30 seconds.
To assemble, fill your tortillas with chicken and top with slaw. Serve immediately with lime wedges for squeezing.
For safe meat preparation, reference the USDA website.
