May: Bahn Mi Organic Chicken Taco
Flavorful organic boneless chicken thighs submerged in an Asian-style marinade, mixed with pickled vegetables and topped with a light cilantro aioli and wrapped into a warm flour tortilla.
Featured for May in our 2021 UniPro calendar.
Perdue® Foodservice
PERDUE® HARVESTLAND® Organic Boneless Skinless Chicken Thighs are a cost-effective, versatile kitchen staple you can feel great about feeding your family. Chicken thighs are a favorite of chefs and home cooks for their quick cook time, rich flavor, and tenderness. Whether you grill it, bake it or stir-fry it, our boneless, skinless chicken thighs do not disappoint!
Ingredients
| Ingredient |
Amount |
| HARVESTLAND® Organic Chicken Thighs (boneless/skinless) | 1 lb. |
| 6″ Flour Tortillas | 4-6 |
| Marinade |
|
| Gochujang | 2 tbsp. |
| Soy sauce | 1/4 cup |
| Garlic & ginger, minced | 1 tbsp. each |
| Sesame oil | 1 tbsp. |
| Yellow onion, grated | 2 tbsp. |
| Red wine vinegar | 2 tbsp. |
| Lime juice | 2 tbsp. |
| Thai sweet chili sauce | 1/4 cup |
| Green onion, thinly sliced | 2 tbsp. |
| Pickled Vegetables |
|
| Julienned carrot, red onion and cucumber (peeled & seeded) | 1/2 cup each |
| Jalapeños, sliced | To taste |
| Rice wine vinegar & Red wine vinegar | 1 cup (Plus ½ cup water) each |
| Sugar | 1/2 cup |
| Kosher salt | 1/4 cup |
| Cilantro Aioli |
|
| Cilantro | 1/4 cup |
| Mayonnaise | 1 cup |
| Garlic clove, minced | 1 clove |
| Lime juice | 2 tbsp. |
| Sugar | 2 tsp. |
| Salt & pepper | To taste |
Directions
-
- Mix all marinade ingredients together, minus the sweet chili sauce and scallions. Mix the chicken thighs with the marinade and refrigerate for 2 to 4 hours.
- While the chicken is marinating, take 2 sauce pans, and add the rice wine vinegar to one (with ½ cup of water), and the red wine vinegar (with ½ cup water) to the other. Place ¼ cup of sugar and 2 tablespoons of salt into each pan. Bring to a boil to dissolve salt/sugar, and remove from heat.
- Place cucumbers, carrots, and red onions in 3 separate non-reactive/heat-tolerant containers. Pour the red wine vinegar mixture over the red onions, and the rice wine vinegar mixture over the carrots and cucumbers. Let steep at room temperature for 1-2 hours, then refrigerate until ready to use.
- For the cilantro aioli, add all of the ingredients to a food processor and puree until smooth. Refrigerate until ready to use.
- Once the chicken is finished marinating, remove it from the excess marinade. Place thighs onto a medium to medium-high preheated grill. Grill for 5-6 minutes per side. Make sure that an internal temperature of 170°F is reached at the thickest part of the thigh.
- Remove from the grill, let rest for 5-10 minutes, and rough chop into ¼ – ½ inch pieces.
- Add the chicken to a medium bowl, and mix with the sweet chili sauce and scallions.
- Warm up taco shells and assemble tacos.