Spicy Gochujang Chicken + Lime Cilantro Slaw, topped with sweet pineapples and sliced jalapenos. Taco night at its best!
Preheat oven to BROIL function. Let the oven heat for at least 10 minutes.
Whisk all ingredients except chicken in a medium bowl. Add chicken and mix well until chicken is thoroughly coated with marinade.
Place chicken on a sheet pan lined with aluminum foil for easy clean-up. Broil chicken on one side until little charred bits begin to show, about 6-8 minutes. Flip the chicken and broil until chicken is cooked through and more charred bits begin to show, another 6-8 minutes.
Remove chicken from the sheet pan and shred with two forks. Place in a serving bowl and set aside.
Make dressing: whisk mayo, lime juice, lime zest, sugar, salt, and pepper in a medium bowl.
Add dressing to the finely shredded cabbage. Taste and adjust seasonings, adding more salt and lime juice, if needed. The cabbage will wilt a little bit before serving. Place in a serving bowl and set aside.
Serve Gochujang Chicken and Lime Cilantro Slaw with sliced pineapple, sliced jalapeno, sour cream, hot sauce, and tortillas.
**While the chicken broils away, start on the Lime Cilantro Slaw. That way, dinner will be on the table in 30 minutes.
***This makes A LOT of Lime Cilantro Coleslaw. Feel free to halve the recipe if you wish.