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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 6 |
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My husband and I love this recipe! I found it on a few years ago. The longer you marinate the chicken-the spicier it gets, so if you like spicy, leave it in the refrigerator overnight. I slice the chicken into bite-size pieces instead of shredding it.We usually use flour tortillas, because that's what we have on hand, and top it with sweet chili sauce. Serve it with some chili garlic noodles for a complete meal! Ingredients:
1/2 cup a. 1 . classic marinade |
1 cup planters dry roasted peanuts |
1/4 cup soy sauce |
1 tablespoon crushed red pepper |
1 1/4 lbs boneless skinless chicken breasts |
1/2 cup finely chopped peeled and seeded cucumber |
1/4 cup finely chopped green onion |
1/4 cup finely chopped cilantro |
6 corn tortillas, warmed |
Directions:
1. Place marinade, peanuts, soy sauce, and crushed red pepper into 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.
2. Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 minute on each side or until cooked through. Shred chicken, using 2 forks.
3. Miz cucmbers, onions, and cilantro until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp of the cucmber mixture. Roll up.
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