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Korean BBQ Chicken Taco


6 boneless, skinless chicken thighs or breasts ½ cup Ying’s Korean BBQ Marinade cooking spray or oil 15 corn tortillas 1 small red onion, sliced 1 cup shredded lettuce 1 cup diced tomato ½ cup chopped cilantro 1 cup bean sprouts (optional) 1 lime, cut into wedges ½ cup Ying’s Kungpao Sauce (optional, but it is extra good when using it)


1. First, trim fat off chicken thighs and place them in a zip lock bag. Add Ying’s Korean BBQ Marinade and marinate for at least 1 hour in fridge (the longer, the more flavor, but no longer than 2days).

2. Grill chicken a few minutes on each side until they are completely cooked. Let them cool and chop them into small pieces. 3. For the tortillas: Take a large nonstick pan or griddle and spray or brush lightly with cooking spray or oil. Warm a tortilla for about 30 seconds on both sides. 4. Place one tortilla on a plate, add chicken, onion, lettuce, tomato, cilantro, bean sprouts in the middle of a tortilla.

5. Drizzle Ying’s Kungpao sauce on top and take one slice lime and squeeze a few drops juice. Note: You can also substitute with whole wheat tortilla to make a wrap. Great for parties!

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