Blackstone Korean Chicken Tacos
Blackstone Korean Chicken Tacos is a flavorful and unique recipe for the griddle or flat top grill with gochujang chicken and kimchi slaw!
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.