Korean BBQ Chicken Tacos with Sweet Coleslaw

Fire up your grill and sink your teeth into this delicious Korean BBQ Chicken Tacos with Sweet Coleslaw Recipe!


For the Chicken:

  • 3 chicken breasts
  • ¾ cup of sliced green onions
  • 1 cup La Choy® Soy Sauce
  • 3 tablespoons of gochujang
  • 2 tablespoon of rice vinegar
  • 1/4 cup of Hunt’s® Tomato Ketchup
  • 4 finely minced cloves of garlic
  • 3 tablespoons of brown sugar

For the Coleslaw:

  • 2 cups of sliced Napa cabbage
  • 1 thinly sliced red bell pepper
  • 1 thinly sliced yellow or orange bell pepper
  • 1/2 thinly sliced cucumber
  • 2 thinly sliced green onions
  • 1/2 cup of cilantro leaves
  • 1/4 cup of rice vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of La Choy® Soy Sauce
  • 1 tablespoon of sesame oil
  • Corn tortillas


  • Chicken: In a large bowl whisk together the green onions, soy sauce, gochujang, rice vinegar, ketchup, garlic and brown sugar. Reserve 1/2 cup for basting.
  • Once it's combined add it to a plastic bag along with the chicken and marinate in the refrigerator for at least 1 hour or overnight.
  • Once the chicken is done marinating cook on a hot grill (400 to 500) for 4 to 6 minutes on each side while basting often with the reserved 1/2 cup of sauce set aside.
  • Once it is done cooking, rest the chicken for 3 to 4 minutes before thinly slicing.
  • Coleslaw: In a large bowl whisk together the rice vinegar, soy sauce, sugar and sesame oil to combine.
  • Add in the cabbage, bell peppers, green onions, cucumbers and cilantro leaves and toss until coated.
  • To Plate: Place a few tablespoons of sliced chicken in the center of a corn tortilla and add a few tablespoons of the dressed coleslaw. Enjoy!