RecipesMain DishesKorean BBQ Chicken Tacos & Sweet Coleslaw

Korean BBQ Chicken Tacos & Sweet Coleslaw

Here in the Midwest we are all about grilling, at least our family is. During the summer you can always smell someone cooking something on the grill and it usually smells so good you wish you were grilling.

A lot of people here seem to be into burritos. Our family loves breakfast burritos in addition to traditional burritos. Because of this, we took Chef Billy Parisi’s Korean BBQ Chicken Tacos and put a slight twist on them making them into delicious burritos.

BBQ Recipes

Below is the recipe we used and then how we put our own twist on them to make them burritos.

For the Chicken:

  • 3 chicken breasts
  • 3⁄4 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


1. 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.

2. 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.

3. 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.

4. Once it is done cooking, rest the chicken for 3 to 4 minutes before thinly slicing.

5. 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.

6. 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

For the twist we added some a can of our favorite bean burrito mix, you can make your own burrito mix as well, we just didn’t have the time to do so. Homemade is always better!

We added Monterey Jack Cheese in the filling for the burritos.

We also like extra cheese on top of our burritos so we did add a good helping of cheddar cheese on top and placed the burrito on foil, sprayed the inside with PAM so it wouldn’t stick and set it back on the grill to melt the cheese. You can also place it in the microwave for 30 seconds to 1 min to melt the cheese.

If you want a spicy kick to your burritos you can also add some flavored RO*TEL® diced tomatoes on top!

Looks yummy doesn’t it?

Want some grilling tips from Chef Billy? Check out this handy tip that can help make your grilling experience better and your steaks tastier!

Let’s be honest who has time to marinate for 24 hours when you work a full time job and have a family to feed? You don’t; so let me introduce to you the method of injecting!

This delicious tomato-based meat injection sauce is just what you need to get things on the grill ASAP and onto your family’s plates! Simply puree together some Hunt’s tomato paste, La Choy soy sauce, Worcestershire sauce, Tabasco sauce, Gulden’s spicy mustard, garlic, onion and a bit of brown sugar and you’re good to go.

Once you put the steaks on the grill inject away into multiple areas on the steak for an intense bold flavor that will definitely enhance the taste of your steak!

Visit for additional recipe ideas, grilling tips


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