Stupid-Easy Recipe for Peri Peri Shredded Chicken Tacos (#1 Top-Rated)

  

Satisfy your sweet tooth with this easy-to-make recipe for Peri Peri Shredded Chicken Tacos.

1. Info for Peri Peri Shredded Chicken Tacos

  • Cook Time: 40 min
  • Total Time: 40 min
  • Servings: 12
  • Calories: 378.56 kcal

2. Ingredients for Peri Peri Shredded Chicken Tacos

  • 4 bird’s eye peppers (Thai peppers)
  • 1/3 cup cilantro (packed)
  • 6 garlic cloves
  • 3/4 cup roasted red peppers (jarred)
  • 1 teaspoon fresh oregano
  • 1/2 medium onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 10 tortillas (corn or flour; 5” diameter)
  • 8 boneless, skinless chicken thighs (6-8 thighs)
  • 1 large mango (fresh, ripe)
  • 12 fresh mint leaves (minced)
  • savoy cabbage

3. Directions:

  1. Special Equipment: KitchenAid® K400 blender; KitchenAid® Artisan Stand Mixer with paddle attachment.
  2. Place all sauce ingredients (4 birds eye peppers, 1/3 cilantro, 6 cloves garlic, 3/4 cup roasted red peppers, 1 tsp fresh oregano, 1/2 onion, 1 tsp smoked paprika, 1 tsp salt, 2 Tbsp honey, 1/2 cup lemon juice, 1/2 cup olive oil, and 1 Tbsp white vinegar) into the KitchenAid® K400 blender and blend on speed 5 for 10 seconds.
  3. Preheat oven on broil setting. Salt and pepper both sides of the chicken thighs and place them in a roasting pan. Pour about 2 tablespoons of sauce over the pieces. Then, using tongs, turn the pieces in the sauce to evenly coat/marinate all sides. When oven is ready, roast the chicken on broil for 20-25 minutes, or until chicken is cooked through and tops are charred.
  4. Remove chicken from the oven and allow to rest for 5 minutes. Then, put the chicken into the KitchenAid® Artisan Stand Mixer bowl. Attach the paddle attachment to the stand mixer, and turn to speed 4 for 8-10 seconds (or until meat is shredded to preference). Remove meat from the stand mixer bowl and back into the roasting pan with the roasting juices.
  5. Prepare the garnishes. Remove the flesh of the mango and dice into small cubes. Place mango in a bowl and toss with freshly minced mint. Set aside. Then, thinly slice savoy cabbage. Set aside.
  6. Spoon the shredded chicken into warm tortillas and garnish with mango salsa and cabbage. Serve with extra peri peri sauce for drizzling over assembled tacos.

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