Thai Chicken Tacos



  • 5 chicken thighs, boneless and skinless
  • 1/2 cup brown sugar
  • 1/3 cup rice wine vinegar
  • 1/3 cup tamari
  • 1/4 cup nam pla (Thai fish sauce)
  • 2 Tablespoons sambal oelek
  • 2 Tablespoons sriracha
  • 2 Tablespoons fresh ginger, grated
  • 2 garlic cloves, minced

For Peanut sauce:

  • 1/4 cup natural peanut butter
  • 3 Tablespoons brown sugar
  • 2 Tablespoons tamari
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon sambal oelek
  • 1 Tablespoon fresh ginger, grated
  • 1 garlic clove, minced

For Tacos:

  • 812 corn tortillas
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup julienned red pepper
  • 1/2 cup julienned cucumber (optional – add a little rice wine vinegar, salt, and toasted sesame seeds for a quick pickle)
  • fresh cilantro
  • sliced scallions


  1. Combine marinade ingredients and chicken in a large plastic resealable bag, or shallow glass dish. Cover and let marinate several hours, or overnight.
  2. Whisk together all of the ingredients for the peanut sauce, cover and refrigerate until ready to use.
  3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Lift chicken out of marinade with tongs and let excess marinade drain off. Place on the baking sheet. Bake for 25-30 minutes, or until chicken is cooked through. Remove from oven and let cool slightly before cutting into bite-size pieces.
  4. Warm up tortillas by cooking each side in a hot, dry skillet for 30-60 seconds. Transfer to a plate to keep warm.
  5. To assemble tacos, place a little of the chicken in the tortilla and top with desired toppings. Drizzle with some of the peanut sauce and serve.