So lately I’ve been kind of obsessed with those food truck shows. You know the ones where they feature heart attack inducing foods that you can find on food trucks all over North America? Did anyone see the one where they had the sushi burrito truck? Holy smokes, those looked good and I’ve been slightly obsessed with wanting to get one ever since I watched that episode. Unfortunately that food truck is located in LA which happens to be over 1000 miles from here.
Somehow I even got Mr. Delish watching the food truck shows, he only likes to watch them when hes hungry though, I am the same way but fortunately for me, I am hungry TWENTYFOURSEVEN. Mr. Delish now dreams of having his own food truck but not actually cooking just being the driver/eye candy. Sometimes I wonder about him.
Anyways the whole reason I’ve been blabbing on about this is that there have been SO many Asian fusion taco trucks on that show, it’s been making me want to try my hand at making them almost as much as I want one of those sushi burritos. So I finally did it and modified my moms sweet and sticky Honey Glazed Chicken and took it off the bone, shredded it and stuck it in a delicious tortilla. OH and topped it off with every topping I could thing of.
Two words. PURE magic.
Honey & Garlic Braised Chicken Tacos:
*Adapted from my recipe for Honey Glazed Chicken*
2 tbsp Butter
8 Bone in Skin on Chicken Legs
1 cup finely chopped Onion
2 cloves of garlic, minced
2/3 cup Chicken Broth
1/3 cup Honey
1/4 cup Lemon Juice
1 tsp Ground Ginger
1 tbsp Soy Sauce
12 6inch Flour Tortillas
*Toppings for serving such as cheese, avocado, salsa, pico de gallo, guacamole, lettuce, tomato, red onion ect…
Preheat your oven to 350 degrees, and set the rack in the middle position.
In a large dutch oven with a tight fitting lid, melt butter over medium high heat until hot and bubbly. Brown chicken legs in batches until golden brown on all sides. Remove from pan and set aside. With the pot still over medium high heat and with the remaining butter still in the pot, cook the onion and garlic until softened and fragrant, about 2-3 minutes, stirring constantly.
Add in the chicken broth, honey, lemon juice, ground ginger and soy sauce, stir and bring to a boil. Once boiling, remove from heat and add the chicken pieces back to the pot. Turn them to coat with the sauce. Place the lid on the pot (make sure it’s on there tightly) and put the whole pot in the oven for 2 hours.
Remove the pot from the oven and take out the chicken pieces, leaving the sauce mixture in the pot. Allow the chicken to cool slightly until you can handle it. Using your hands or two forks, remove all the chicken from the bones and shred into small pieces, removing any skin left as you go, all we want to keep is the meat. Discard the bones and skin.
Put the pot with the sauce back on the stove over medium high heat and bring to a boil, reduce heat to medium low and allow to simmer for 12 minutes until reduced and thickened slightly. Add the chicken back to the sauce and leave it just long enough to soak up all the sauce and get heated up.
Serve in tortillas with any toppings you would like!