Recipes that are all gluten & dairy free

Korean Chicken Tacos

Recipe by Gwyneth Paltrow's It's All Good Cookbook

Ingredients

• 2 tbsp toasted sesame oil
• 1 tsp Korean red chili flakes
• 1/2 tsp sea salt
• 4 boneless, skinless chicken thighs
• 2 leaves collard greens
• 1 batch Korean Slaw
• 1 batch Korean BBQ Sauce
• 1 batch Korean Salsa
• 2 tbsp kimchi

Directions

• Whisk the sesame oil, Korean chili flakes, and salt together in a mixing bowl.
• Coat the chicken in the mixture and set it aside (you can do this up to a day ahead, but be sure to store the chicken in an airtight container in the fridge).
• Heat a grill or grill pan over high heat.
• Grill the chicken for about 3 minutes on a side, or until just barely firm to the touch and nicely marked.
• Brush each chicken thigh with a spoonful of Korean BBQ sauce, then turn it and brush the other side.
• Continue to grill on both sides, brushing with more sauce, until the chicken is nicely lacquered, about 2 more minutes.
• Remove the chicken from the grill and let it sit for at least 5 minutes.
• Thinly slice the chicken and pile it onto the collard leaves (use these as a "wrap").
• Serve with Korean Slaw, Korean Salsa, and kimchi.

Serving Size
2 servings

Posted To: Entree