Blackstone Korean Chicken Tacos
Looking for a unique, out of the ordinary, and fun griddle recipe, or a great way to add some flare to Taco Tuesday?! These Blackstone Korean Chicken Tacos are sure to do the trick!
Gochujang chili paste is a staple in Korean cooking, and is truly the star ingredient of these tacos, well that AND the kimchi slaw 🙂
You can easily find the gochujang in the Asian section of most grocery stores or on Amazon.
How to make Blackstone Korean Chicken Tacos
First we will make the marinade for the chicken, which also will be used to create the sauce for the kimchi slaw.
Put 3 tablespoons each gochujang and soy sauce, some minced garlic, and a tablespoon each honey and lime juice in a bowl and whisk until combined.
Mix a few spoonfuls of this with 1/2 cup of mayo, cover and refrigerate until ready to use to make the slaw.
Then cut 1 1/2 pounds of boneless, skinless chicken thighs into bite size pieces.
Put the chicken in a gallon size plastic bag and add the remaining gochujang mixture, toss until combined and marinate in the fridge.
Toss 2 cups of coleslaw mix or shredded salad mix together with some of the spicy mayo mixture and kimchi right before you begin cooking the chicken.
Be sure to save some of the sauce to add some extra sauciness to the tacos when serving.
Then get your ingredients ready to head out to the griddle.
I like to put it all on a tray and then use the same tray to carry the cooked food back inside.
Preheat the Blackstone griddle or flat top grill to medium for a few minutes.
Add some cooking oil and the seasoned chicken.
Cook this for 8 to 10 minutes, flipping with hibachi spatulas a few times.
Put the tortillas on the griddle for a minute to warm them.
Serve the chicken in the tortillas topped with the kimchi slaw, extra sauce, and cilantro if desired, with lime wedges on the side to squeeze over top.
Blackstone Korean Chicken Tacos are truly something you’ll have to experience for yourself 🙂
If you like Blackstone Korean Chicken Tacos, you might also like these griddle recipes…
Blackstone Korean Rice Bowls
Griddle Pierogi Shrimp Boil
Game Day Blackstone Recipes
Top 10 Most Popular Griddle Recipes
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Blackstone Korean Chicken Tacos
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
Ingredients
- 3 tablespoons gochujang chili paste (Asian section of grocery store or Amazon)
- 3 tablespoons soy sauce
- 4 to 5 cloves garlic minced
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 cup mayo
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite size pieces
- cooking oil of choice
- 2 cups coleslaw mix or shredded salad kit mix
- 1/2 cup chopped kimchi
- 8 soft taco size flour tortillas
- Optional: cilantro, lime wedges
Instructions
- Put the gochujang, soy sauce, garlic, honey, and lime juice in a bowl and whisk until combined.
- Mix a few spoonfuls of this with the mayo, cover and refrigerate until ready to use to make the slaw. Put the chicken in a gallon size plastic bag and add the remaining gochujang mixture, toss until combined and marinate in the fridge.
- Toss the slaw together with some of the spicy mayo mixture (save some to add to the tacos when serving) and kimchi right before you begin cooking the chicken.
- Preheat the griddle to medium for a few minutes. Add some cooking oil and the chicken. Cook 8 to 10 minutes, flipping with hibachi spatulas a few times. Put the tortillas on the griddle for a minute to warm them.
- Serve the chicken in the tortillas topped with the kimchi slaw, extra sauce, and cilantro if desired, with lime wedges on the side to squeeze over top.
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