Ooh Yes! Recipes

Thai Grilled Chicken Tacos

Grilled chicken marinated with OohNami! Tangy Ginger Lime Sauce and topped with Oohnami! Tangy Ginger Lime rainbow cabbage slaw and crispy onions - all in flour tortillas. For a spicy kick, top with OohNami! Spicy Chile Viet Mole Sauce.

Ingredients
  • 910 g boneless, skinless chicken thighs
  • ¾ cup OohNami! Tangy Ginger Lime Sauce
  • 1½ cups rainbow cabbage slaw mix
  • 2 tablespoons cilantro, minced
  • ½ cup crispy fried onions
  • 8 flour or corn tortillas, warmed

Directions
  1. Marinate the chicken
    In a lidded container, add the chicken thighs.
    Pour ½ cup OohNami! Tangy Ginger Lime Sauce over the chicken and mix until thoroughly coated.
    Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
  2. Make the slaw
    While the chicken is marinating, gently fold together the rainbow cabbage slaw mix with the remaining ¼ cup OohNami! Tangy Ginger Lime Sauce.
    Keep chilled until ready to assemble.
  3. Grill the chicken
    Grill the marinated chicken thighs for 10–15 minutes, flipping halfway through cooking.
    Grill until lightly charred and the internal temperature reaches 165°F.
    Remove from the grill and slice into bite-sized pieces.
  4. Build the tacos
    Assemble each taco in the following order:
    1 warmed tortilla
    ½ cup grilled sliced ginger lime chicken
    3 tablespoons rainbow cabbage slaw
    1 tablespoon crispy fried onions
    1 teaspoon minced cilantro