Recipes that are all gluten & dairy free

Korean Chicken Tacos

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

  • 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
  • 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

Recipe Notes

Serve with Korean BBQ sauce, Korean Slaw, and Korean Salsa.

Posted To: Entree


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