Ingredients

• 1/2 cups orange juice
• 1/4 cups soy sauce
• 2 tablespoons honey
• 1 tablespoon ginger (grated)
• 1/2 lime (juiced)
• 1/4 teaspoons red pepper flakes
• 2 tablespoons peanut butter (I used chunky)
• 2 tablespoons soy sauce
• 2 tablespoons ginger (grated)
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1/4 teaspoons red pepper flakes
• 4 carrots (julienned)
• 2 red pepper (deseeded and sliced thin)
• 1 head cabbage (pull 12 whole leaves, thinly slice or shred rest)
• 6 chicken breasts
• peanuts
• cilantro
• sriracha sauce
• lime

Directions

For Marinade

1. Combine all marinade ingredients in a large bowl.
2. Whisk, and add chicken breasts.
3. Cover and marinate 4 hours to overnight.

Ready to Cook

1. Preheat grill to medium heat.
2. Combine all ingredients for peanut sauce in a bowl and mix well.
3. Refrigerate sauce until ready to serve.
4. Remove chicken from marinade and grill 6-8 minutes per side or until chicken reaches 160 F.
5. Slice chicken breasts thinly.
6. Assemble your Thai tacos with chicken, red pepper slices, shredded cabbage, peanut sauce, cilantro, crushed peanuts and any other condiments of your choosing.
7. Enjoy!