This Chicken Taco Recipe is inspired with Asian flavors like Ginger, Garlic, Soy, Sesame, and Orange with a hint of sweet and spicy. This is one of my favorite go-to marinades for everything but today we're broiling skewered chicken for these Asian Chicken Tacos.
Slice a large chicken breast in to 1/4 inch thick slices good for skewing.
Add all Marinade ingredients to a medium bowl and whisk until well combined. Add Chicken and marinate in refrigerator for at least 2 hours or overnight.
Sweet Spicy Toasted Peanuts
Add Peanuts to a Mortar and crush with Salt, Sugar and Chili Flakes. Alternatively use a spice mill or a zip top bag and smash the bottom of a heavy skillet or pot.
Once peanuts and spices are combined, toast in a non-stick skillet for about 5 minutes stirring often.
Taco Toppings
Thinly slice Asian Pear, Red Onion, Cabbage and Red Chili. Cut Carrots in to long match stick size pieces or shred with box grated.
Tortillas
Warm a medium size non stick skillet over medium-low heat. Heat each tortilla one at a time and keep warm in a kitchen towel to keep warm until needed.
Grilled Chicken
Soak skewers in water for about 10 minutes before skewering to prevent burning.
Skewer 2-3 pieces of chicken on each skewer then grill or broil for 2-3 minutes per side.
Optionally strain marinade and reduce to glaze prior to cooking chicken. Brush over chicken about once per minute while cooking.
Notes
I've suggested this recipe makes 3 tacos. Depending on how much chicken or vegetables you add to your taco, and how large your large chicken breast is, this could easily be stretched to 6 tacos.