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Playing Thai Chicken Tacos


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
  • 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


Serves: 4


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.