This shop has been compensated by Collective Bias, INC. and The Coca-Cola™ Company, all opinions are mine alone. #ServeWithACoke #CollectiveBias
Pull up that beach chair you’ve been lounging on, there’s something I want to taco bout: Grilled Chicken Tacos with Korean Coca-Cola™ BBQ Sauce.
We’re nearly halfway through July and it’s full-on scorch season in Nebraska. In this brutal heat, it’s sometimes hard to keep your cool, but the evenings are the perfect time to fire up the grill for a delicious Asian-inspired taco dinner.
This isn’t the first — and won’t be the last — time I blog about my love for gochujang, a thick, spicy Korean chile paste made with fermented chiles. I’ve already shared my recipes for hot dogs with gochujang ketchup and roasted Korean-inspired chicken. But today, friends, we have tacos.
In today’s recipe, tacos head east to Korea with a spicy barbecue sauce made with Coca-Cola™. I was so happy to be able to share a Coke with two of my favorite people, my parents, with these delicious tacos. Imagine spicy barbecue chicken layered in whole wheat Mission tortillas with an Asian cabbage slaw, all served up with icy Coca-Cola™ or Coke Zero™.
To gather the ingredients for our impromptu summer get-together, I headed to my local Hy-Vee to grab some Coke, Mission tortillas, and all the components needed to create the tangy, fiery sauce. Hy-Vee is one of the few local stores that stocks all of my favorite name brands, along with some of those more hard to find. (I’m looking at you, gochujang.) Do you have Hy-Vee stores in your area? Check the store locator to find out.
And friends, to make this post even sweeter, now through Sept. 15, 2017, you can save $1.50 off one package of beef or chicken when you purchase any Coca-Cola™ 8-pack 12oz., or 1 500ml Gold Peak tea and 1 package of Mission Tortillas. Just look for this coupon on a tear pad in your local Hy-Vee. Offer is good while supplies last and expires on 9/15.17. Find your local Hy-Vee store here.
Spicy Korean Coca-Cola™ BBQ Sauce
The star of this dish is Asian-Inspired Coca-Cola™ BBQ Sauce. Coca-Cola™ barbecue sauce is an American classic; I’d be willing to bet your grandmother has a go-to recipe. For an Asian twist, I added fresh garlic, ginger, sesame, soy sauce and gochujang to a base of ketchup and Coca-Cola™. The gochujang adds a funky, spicy note, while sesame imparts a welcome nuttiness that gently balances the sweetness. I prefer a less sweet barbecue sauce, but feel free to play around with more Coke or brown sugar. I let the sauce simmer and reduce, and then cool before marinating some boneless skinless chicken breasts overnight.
It’s Taco Time
The next day, I gathered up my marinated chicken, tortillas, reserved BBQ sauce and my favorite taco fixings and headed to my parents’ house across town. I recently moved back to Lincoln to be closer to family, which means unfettered access to my parents’ grill — as long as I share the spoils.
I grilled the chicken over hot coals, then brushed them with the reserved sauce when about five minutes remained. While the chicken cooked, I made a super-fast Asian slaw — shredded red and green cabbage and sliced green onions dressed with lime juice, soy, vinegar, honey and sesame oil.
When the chicken was beautifully browned, I sliced it and layered it into warmed whole wheat Mission tortillas, and then topped it with the crunchy Asian slaw, a drizzle of reserved Korean Coca-Cola™ Dipping Sauce and sour cream. The perfectly balanced flavors of the icy Coca-Cola™ and Coke Zero™ were a perfect match for these spicy chicken tacos. This was one inspired summer dinner.
As we caught up on the details of each others’ lives as we sipped our Cokes alongside these tacos, I realized that summer doesn’t get much better than this. Give Grilled Chicken Tacos with Korean Coca-Cola™ BBQ Sauce a try, and be sure to #ServeWithACoke and share it with your loved ones.
- 1 cup Coca-Cola™
- 1 cup ketchup
- 2 tablespoons gochujang
- 1½ teaspoons sesame oil
- 2 tablespoons soy sauce
- ½ cup green onions, finely chopped
- 3 cloves garlic, minced
- 1-inch fresh ginger, peeled and minced
- 1 lb boneless skinless chicken breasts
- 1 bag of Mission tortillas, Taco Size
- Reserved Korean Coca-Cola BBQ Sauce
- Quick Asian Slaw
- Optional Taco Fixings
- Juice of ½ lime
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 cup finely shredded red and green cabbage
- ½ cup green onions, chopped
- Salt and pepper to taste
- In a bowl or saucepan, combine all ingredients for barbecue sauce. Bring to a simmer over medium heat, then reduce the temperature to a simmer. Simmer for about 15 minutes or until thickened. Remove from heat and allow to cool completely before marinating chicken.
- Place chicken breasts in a glass or plastic container (or resealable plastic bag and pour over half the barbecue sauce). Reserve remaining sauce. Marinate chicken for at least 8 hours or overnight.
- When you're ready to grill you chicken, preheat the coals for a charcoal grill until ashy, or preheat a gas grill to around 400 degrees.
- Grill chicken about 10 minutes on one side, then flip and grill an additional 10 minutes or until chicken breasts reach an internal temperature of 160 degrees. Baste with reserved BBQ Sauce when there is about five minutes of cooking time left. Remove from grill and allow to rest for a few minutes.
- While chicken grills, make Quick Asian Slaw by mixing lime juice, soy sauce, honey and sesame oil in a small bowl. Toss with cabbage and green onions.
- Slice chicken and assemble tacos by layering chicken into Mission tortillas with slaw, a drizzle of reserved Korean Coca-Cola™ BBQ Sauce and your favorite taco fixings. I recommend sharp cheddar, sliced tomatoes and sour cream.