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!



HARVESTLAND® Organic Chicken Thighs (boneless/skinless) 1 lb.
6″ Flour Tortillas 4-6
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
Jalape├▒os, sliced To taste
Rice wine vinegar & Red wine vinegar 1 cup (Plus ┬Ż 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


    1. 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.
    2. While the chicken is marinating, take 2 sauce pans, and add the rice wine vinegar to one (with ┬Ż cup of water), and the red wine vinegar (with ┬Ż cup water) to the other. Place ┬╝ cup of sugar and 2 tablespoons of salt into each pan. Bring to a boil to dissolve salt/sugar, and remove from heat.
    3. 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.
    4. For the cilantro aioli, add all of the ingredients to a food processor and puree until smooth. Refrigerate until ready to use.
    5. 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.
    6. Remove from the grill, let rest for 5-10 minutes, and rough chop into ┬╝ – ┬Ż inch pieces.
    7. Add the chicken to a medium bowl, and mix with the sweet chili sauce and scallions.
    8. Warm up taco shells and assemble tacos.