Skip to main content
RECIPE

Thai Chicken Tacos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the marinade:

  • 1/4 cup light brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup Tamari
  • 3 tablespoons fish sauce
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 2 large cloves garlic, chopped
  • 2 tablespoons peanut or canola oil
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
  • 1 lime, halved

For the Peanut-Ginger Sauce:

  • 1/3 cup smooth peanut butter
  • 1/4 cup boiling water
  • 3 tablespoons light brown sugar
  • 3 tablespoons Tamari
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 1 large clove garlic, finely chopped
  • Juice of 1 lime

Fixin’s:

  • 12 to 16 corn or flour soft tacos
  • 1/2 head thinly sliced Napa or white cabbage
  • 1/3 seedless cucumber, thinly sliced
  • 2 large radishes, thinly sliced
  • 1 bunch scallions, whites and greens thinly sliced on bias
  • Mint leaves, from a small bunch
  • Cilantro leaves, about 1 loosely packed cup

Preparation

Combine marinade ingredients in a shallow dish or large plastic food storage bag. Add chicken and marinate for 1 hour.

Preheat a grill or cast-iron skillet to medium-high heat. Cook chicken 8-10 minutes over direct heat then let rest in pan or over indirect heat for 3-4 minutes more. Place lime halves on the grill or in the pan and slightly char. Thinly slice chicken and douse with juice of charred lime.

For the Peanut-Ginger sauce, whisk all ingredients to combine. Serve sliced chicken with sauce and fixings of your choice.

Rachael Ray