Prepare to embark on a flavor-packed journey with these Korean BBQ Chicken Tacos with Tangy Slaw! Featuring tender, smoky chicken, tangy slaw, and all the taco fixings, this dish is a perfect blend of global inspiration and everyday ease. Get ready to wow your taste buds and gather your loved ones around the table for a truly unforgettable meal.
Why You’ll Love This Korean BBQ Chicken Tacos with Tangy Slaw
Dive into a symphony of textures and flavors with these Korean BBQ Chicken Tacos. The juicy, marinated chicken is infused with the bold, umami-rich notes of Korean BBQ, while the tangy slaw adds a refreshing crunch. Topped with creamy avocado, fresh cilantro, and a drizzle of zesty sauce, every bite is a delightful explosion of comfort and craveable goodness. Whether you’re looking for a weeknight dinner or a showstopping centerpiece for your next gathering, these tacos are sure to become a new family favorite.
Ingredients
The magic of these Korean BBQ Chicken Tacos lies in the carefully curated ingredients. Boneless, skinless chicken thighs are the star, marinated in a savory-sweet blend of soy sauce, brown sugar, garlic, and spices. A vibrant tangy slaw featuring shredded cabbage, carrots, and a tangy-sweet dressing complements the chicken perfectly. Warm tortillas, creamy avocado, and fresh cilantro round out the dish, creating a balanced and satisfying meal.
- 1 lb – Boneless, skinless chicken thighs
- 1/2 cup – Soy sauce
- 1/4 cup – Brown sugar
- 3 cloves – Garlic, minced
- 2 tbsp – Sesame oil
Ingredient Substitutions
- Chicken Thighs: Chicken breasts (for a leaner protein)
- Cabbage Slaw: Kale, Brussels sprouts (for a dietary swap)
How to Make Korean BBQ Chicken Tacos with Tangy Slaw
Begin by preparing the Korean BBQ marinade for the chicken. In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, and a splash of sesame oil. Add the chicken thighs and toss to coat, then cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum flavor).
Step 1: Prep Work
While the chicken is marinating, make the tangy slaw. In a separate bowl, combine shredded cabbage, carrots, and green onions. In a small bowl, whisk together the slaw dressing ingredients until well combined. Pour the dressing over the slaw and toss to coat. Cover and refrigerate until ready to serve.
Step 2: Main Cooking Process
When ready to cook, heat a grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and slightly charred. Transfer the chicken to a cutting board and let rest for a few minutes before shredding or dicing.
Step 3: Final Steps/Assembly
Warm the tortillas according to package instructions. To assemble the tacos, place a generous portion of the shredded Korean BBQ chicken on each tortilla. Top with the tangy slaw, sliced avocado, and fresh cilantro. Drizzle with the reserved slaw dressing for an extra burst of flavor.
Step 4: Finishing Touches
For an extra touch of indulgence, sprinkle the tacos with toasted sesame seeds or a crumbling of feta cheese. Serve the Korean BBQ Chicken Tacos with Tangy Slaw immediately, and enjoy the perfect harmony of bold, zesty, and comforting flavors.
Recipe Variations & Tips
- Tortilla Swap: Try using crunchy taco shells or soft, warm corn tortillas.
- Slaw Ingredients: Experiment with shredded kale, Brussels sprouts, or jicama for extra crunch.
- Serving Suggestion: Serve the Korean BBQ chicken over a bed of steamed rice or quinoa for a heartier meal.
- Flavor Boost: Add a sprinkle of crushed red pepper flakes to the marinade or slaw dressing for an extra kick of heat.
Serving & Storage
Serve with: These Korean BBQ Chicken Tacos are best enjoyed immediately after assembly, while the tortillas are warm and the flavors are at their peak.
Storage: The marinated chicken and slaw can be stored separately in the refrigerator for up to 3 days. Simply reheat the chicken and assemble the tacos when ready to serve.
Reheat: To reheat the chicken, warm it gently in a skillet or the microwave until heated through.
Make-Ahead: Prepare the components ahead of time for easy weeknight assembly. The marinated chicken and slaw can be stored separately in the refrigerator for up to 3 days.
Nutrition Information
These Korean BBQ Chicken Tacos with Tangy Slaw are a balanced and satisfying meal, packed with lean protein, fresh vegetables, and heart-healthy fats. Each serving provides approximately 350 calories, with 35g of protein, 12g of carbohydrates, and 18g of fat. The tangy slaw adds a boost of fiber and vitamins, making this dish a nutritious and delicious option for your weeknight repertoire.
- Serving Size: 2 tacos
- Calories: 350 kcal
- Protein: 35 g
- Carbs: 12 g
- Fat: 18 g
- Sodium: 950 mg
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just as well in this recipe. Just be mindful that they may cook a bit faster than the thighs, so keep a close eye on them to avoid overcooking.
How do I make the slaw dressing less tangy?
If you find the slaw dressing to be too tart for your liking, simply reduce the amount of vinegar and increase the honey or brown sugar to balance the flavors.
Can I prepare the components in advance?
Yes, this dish is perfect for meal prep! The marinated chicken and the tangy slaw can both be made up to 3 days in advance and stored separately in the refrigerator. When ready to serve, simply warm the chicken, assemble the tacos, and enjoy.
What other toppings can I add to these tacos?
The possibilities are endless! Try adding crumbled feta or queso fresco, pickled red onions, sliced jalapeños, or a drizzle of sriracha or gochujang for an extra kick of flavor.
Can I make this recipe gluten-free?
To make these Korean BBQ Chicken Tacos gluten-free, simply use your favorite gluten-free tortillas or taco shells. Be sure to also check the labels on your soy sauce and any other condiments to ensure they are gluten-free.
Try These Next
- korean bbq chicken tacos with spicy slaw
- spicy korean bbq chicken tacos with zesty slaw
- korean bbq bacon tacos with spicy slaw
Korean BBQ Chicken Tacos with Tangy Slaw
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: 🌍 Global Flavors & Street Food
- Method: Grilling or Pan-Frying
- Cuisine: Korean-Mexican Fusion
Description
These Korean BBQ Chicken Tacos are a delicious fusion of flavors, combining tender marinated chicken with a refreshing tangy slaw, all wrapped in soft tortillas. Perfect for a quick weeknight dinner or a fun taco night!
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp honey
– 1 tbsp sesame oil
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp minced ginger
– Salt and pepper, to taste
– 8 small flour or corn tortillas
– 2 cups shredded cabbage
– 1/2 cup shredded carrots
– 1/4 cup cilantro, chopped
– 1/4 cup mayonnaise
– 1 tbsp lime juice
Instructions
1. In a bowl, mix soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, and ginger.
2. Marinate the chicken thighs in the mixture for at least 30 minutes.
3. Grill or pan-fry the chicken over medium-high heat until cooked through, about 6-8 minutes per side.
4. While the chicken cooks, prepare the slaw by combining cabbage, carrots, cilantro, mayonnaise, lime juice, salt, and pepper in a bowl.
5. Once the chicken is cooked, let it rest for a few minutes, then slice into strips.
6. Warm the tortillas in a skillet or microwave.
7. Assemble tacos by placing chicken strips on tortillas and topping with tangy slaw.
8. Serve immediately and enjoy!
Notes
Feel free to add your favorite toppings like sliced jalapeños, avocado, or extra cilantro.
You can also use chicken breasts if you prefer a leaner option.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Korean BBQ, Chicken Tacos, Street Food