Sweet & Spicy Hot Yuzu Chicken Tacos

Bold, saucy and packed with flavor, these Sweet + Spicy Chicken Tacos bring the perfect balance of heat and sweetness to your table. Marinated in Ohsawa Shoyu, honey and spices, the chicken is grilled until tender and juicy, then paired with a creamy yuzu hot sauce for a bright, citrusy kick. Tucked into warm tortillas with crisp cabbage and fresh green onion, these tacos are an easy way to elevate taco night.

Ingredients - Chicken

• 1 pound chicken thighs
• ¼ cup Ohsawa Shoyu
• 2 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Ohsawa Brown Rice Vinegar

Ingredients - Sauce

• ½ cup mayo
• 1 tsp crushed ginger
• 2 tsp honey
• 2–4 tbsp MUSO from Japan Yuzu Hot Sauce, Red
  

Ingredients - Tacos

• 8 corn tortillas, warmed
• Shredded cabbage
• Sliced green onion
  

Directions

1. Marinate the chicken: add all of the chicken ingredients to a bowl and toss thoroughly until everything is combined. Marinate for at least 1 hour or up to overnight in the fridge.
2. Make the sauce: whisk all of the sauce ingredients (starting with 2 tbsp of the hot sauce) until combined. Taste and add more hot sauce for more spice as desired.
3. Cook the chicken: remove the chicken from the fridge for 30 minutes before cooking. Heat a grill to 400 degrees Fahrenheit and cook for about 5-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes before cutting. Cut the chicken into bite sized pieces.  
4. Assemble the tacos: lay a generous amount of chicken onto each tortilla, followed by shredded cabbage, a drizzle of the aioli and sliced green onion. Enjoy!