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Thai Chicken Tacos with Peanut Sauce

  • Total Time: 12 minutes
  • Yield: 6 to 8 servings 1x


Units Scale


  • 3 large boneless skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 2 tablespoons vegetable oil or light olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped green onions


  • 1/3 cup creamy peanut butter
  • 2 tablespoon packed light brown sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 1 clove garlic, finely minced
  • 1 teaspoon sriracha
  • 4 to 5 tablespoons hot water (or more if you want it thinner)


  • Corn or Flour tortillas
  • Shredded purple cabbage ((or coleslaw mix works great!))
  • Shredded carrots
  • Diced red bell peppers
  • Chopped honey roasted peanuts
  • Fresh cilantro



  1. Place your chicken breasts in a large Ziploc bag and pound them to about 1/2-inch thickness. In a small bowl whisk together lime juice, soy sauce, brown sugar, vegetable oil, fish sauce, sriracha, garlic, ginger, cilantro and green onions. Pour mixture over chicken in bag and seal bag. Put in refrigerator to marinate for 2 to 4 hours. (*You can get away with 30 minutes, but I prefer doing 4 hours).

Peanut Sauce:

  1. In a small bowl add the peanut butter, brown sugar, lime juice, soy sauce garlic, sriracha and hot water in a medium bowl. Whisk until smooth. Set aside.
  2. Grill chicken for 5 to 6 minutes on each side or until cooked through. Transfer to a plate and cover with foil and let rest 5-10 minutes then cut into strips or cubes.
  3. Assemble tacos my placing chicken on tortillas and then desired toppings and finish off with a generous drizzle of the peanut sauce.
  • Cook Time: 12 mins
  • Category: Main Dishes