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  • Mar 31st 2021
  • 0 comment

Yield 1 ½ cups of sauce (10-12 tacos)

Prep Time 10 minutes

Cook Time 30 minutes


Special Equipment: KitchenAid® K400 blender; KitchenAid® Artisan Stand Mixer with paddle attachment


For Sauce:

  • 4 (12 g) birds eye peppers (Thai peppers)
  • ⅓ cup (34g) cup cilantro, packed
  • 6 (36 g) garlic cloves
  • ¾ cup (240g) jarred roasted red peppers*
  • 1 teaspoon fresh oregano
  • 1/2 (85g) medium onion
  • 1 teaspoon (2g) smoked paprika
  • 1 teaspoon (6g) salt
  • 2 tablespoons (42g) honey
  • ½ cup (63ml) lemon juice
  • 1/2 cup (125ml) olive oil
  • 1 tablespoon (14g) white vinegar


For tacos:

  • 10 5” diameter tortillas (corn or flour)
  • 6-8 boneless and skinless chicken thighs
  • 1 large fresh, ripe mango
  • 10-12 fresh mint leaves, minced
  • savoy cabbage


  1. Place all sauce ingredients into the KitchenAid® K400 blender and blend on speed 5 for 10 seconds.
  2. 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.
  3. 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.
  4. 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.
  5. 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.