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Recipe Card
ingredients
- 1 1/4 cup plain Greek yogurt
- 3 tablespoons Lee Kum Kee’s Sriracha Chili Sauce, plus for for serving
- 2 tablespoons olive oil, divided
- Juice from 1 ½ limes
- Kosher salt, to taste
- 2 cups shredded red cabbage
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 tortillas
Method
Step 1
In a bowl, combine Greek yogurt, sriracha chili sauce, half of the oil, juice of one lime and salt. Remove half a cup of spicy yogurt sauce and place in small bowl. Set aside.
Step 2
Place chicken thighs into main marinade bowl and use tongs to coat the chicken. Marinate for at least 30 minutes.
Step 3
While chicken is marinating, combine cabbage, remaining lime juice and salt. Massage cabbage to soften it. Mix in half of the remaining reserved spicy yogurt sauce and set aside.
Step 4
Heat oil in a skillet over medium heat. Shake any excess yogurt sauce off of chicken before adding it to the skillet. Cook for six to seven minutes per side or until browned and cooked through. Discard the marinade.
Step 5
Once chicken is cooked, let it rest for 10 minutes before slicing.
Step 6
Warm the tortillas, then spread a spoonful of reserved spicy yogurt sauce onto each tortilla. Divide cabbage slaw and chicken onto each. Drizzle with more Lee Kum Kee Sriracha Chili Sauce before serving.