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Main dishes

Thai Chicken Tacos

Thai Chicken Tacos recipe
photo by:kraft
This chicken turned out so well! The marinade it makes is amazing. It would be great even off the tortillas. I made a spread to put on the tortillas with lite ranch, more
posted by
on 6/28/2009
10 min
4 hr 20 min
6 servings, 1 taco each
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What You Need

cup  A.1. Classic Marinade
cup  PLANTERS Dry Roasted Peanuts
cup  soy sauce
Tbsp.  crushed red pepper
lb.  boneless skinless chicken breasts
cup  finely chopped peeled and seeded cucumber
cup  finely chopped green onions
cup  finely chopped cilantro
 corn tortillas, warmed

Make It

PLACE marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until cooked through. Shred chicken, using 2 forks.

MIX cucumbers, onions and cilantro until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp. of the cucumber mixture. Roll up.

Kraft Kitchens Tips

Omit tortillas. Spoon chicken onto a bed of fresh green lettuce, sliced tomatoes or sliced avocados.
Storing Chicken
Packaged fresh chicken should be refrigerated in the coldest part of the refrigerator. Freeze uncooked chicken if it is not to be used within 2 days. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 6 months.
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