Korean BBQ Chicken Tacos

Korean BBQ Chicken Tacos
Makes 8
Prep 15 m
Cook 7 m
Grill 6 m
Stand 15 m



  1. 1 of 4 In a glass or plastic bowl, combine mirin, 1/4 cup of the vinegar, 1 tablespoon of the sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.
  2. 2 of 4 Heat a grill or grill pan to medium-high. Lightly coat grill rack with oil. Place chicken on a sheet of wax paper or plastic wrap. Brush both sides with 3 tablespoons of the sauce. Grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board.
  3. 3 of 4 Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 to 7 minutes. Add remaining 2 tablespoons sauce. Cut chicken into strips and add to skillet.
  4. 4 of 4 To serve, spoon about 1/4 cup of the chicken mixture onto a tortilla. Add some of the marinated cucumbers and cilantro.
Nutrition Information for Korean BBQ Chicken Tacos
Servings Per Recipe: 8
Per Serving: 584 mg sodium, 297 kcal cal., 21 g pro., 1 g fiber, 35 g carb., 7 g Fat, total, 41 mg chol., 1 g sat. fat