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Korean BBQ Chicken Tacos

Name: Korean BBQ Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 500 grams boneless skinless chicken thighs; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp sesame oil; 2 cloves garlic cloves, minced; 2 stalks green onions, chopped; 8 pieces small corn tortillas; 2 cups cabbage, shredded; 1 medium carrot, grated; 1 tbsp rice vinegar; 1 tbsp sesame seeds

These Korean BBQ Chicken Tacos offer a vibrant mashup of sweet, savory, and spicy flavors, showcasing marinated chicken that caramelizes beautifully on the grill. Nestled in soft tortillas and topped with a crunchy kimchi slaw, each bite is a fiesta of texture and taste.

Updated April 26, 2026

min total

servings

450

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Rooted in the vibrant street food culture of Korea, this dish celebrates the bold flavors of gochujang and soy, while embracing the taco's Mexican heritage. The fusion reflects the global culinary landscape, where traditional elements blend seamlessly to create something uniquely delicious.

Ingredients

500 gramsboneless skinless chicken thighs
2 tbspgochujang
2 tbspsoy sauce
1 tbsphoney
1 tbspsesame oil
2 clovesgarlic cloves, minced
2 stalksgreen onions, chopped
8 piecessmall corn tortillas
2 cupscabbage, shredded
1 mediumcarrot, grated
1 tbsprice vinegar
1 tbspsesame seeds

Instructions

01
Step 1: In a mixing bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, and chopped green onions. This marinade is crucial for infusing the chicken with depth and complexity; let it sit for at least 10 minutes to meld the flavors.
02
Step 2: Add the chicken thighs to the marinade, ensuring they're well coated. Marinating will not only enhance the flavor but also tenderize the meat. Let it sit for 15-30 minutes, or refrigerate for up to 2 hours for maximum flavor.
03
Step 3: Preheat a grill or skillet over medium-high heat. This step is essential for achieving that beautiful caramelization. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F).
04
Step 4: While the chicken cooks, prepare the kimchi slaw by mixing shredded cabbage, grated carrot, and rice vinegar in a bowl. The slaw adds crunch and acidity, balancing the richness of the chicken.
05
Step 5: Warm the tortillas on the grill for about 30 seconds per side until pliable. This enhances their flavor and makes them easier to fold.
06
Step 6: Once the chicken is cooked, let it rest for 5 minutes, then slice it. Assemble the tacos by placing a few strips of chicken on each tortilla, topping with kimchi slaw, and sprinkling with sesame seeds.

Chef's notes

Avoid overcrowding the grill; give each chicken piece space for even cooking and nice grill marks.
For a vegetarian version, use grilled portobello mushrooms marinated in the same sauce; the earthy flavor holds up well.