Thai Chicken Tacos

• 12 cup a. 1 . classic marinade
• 1 cup planters dry roasted peanuts
• 14 cup soy sauce
• 1 tablespoon crushed red pepper
• 1 14 lbs boneless skinless chicken breasts
• 12 cup finely chopped peeled and seeded cucumber
• 14 cup finely chopped green onion
• 14 cup finely chopped cilantro
• 6 corn tortillas, warmed

1. Place marinade, peanuts, soy sauce, and crushed red pepper into blender container; cover.
2. Blend until smooth.
3. Pour into large resealable plastic bag.
4. Add chicken breasts; seal bag.
5. Turn bag over several times to evenly coat chicken with marinade mixture.
6. Refrigerate at least 4 hours to marinate.
7. Preheat grill to medium-high heat.
8. Remove chicken from marinade; discard marinade.
9. Grill chicken 5 minute on each side or until cooked through.
10. Shred chicken, using 2 forks.
11. Miz cucmbers, onions, and cilantro until well blended.
12. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp of the cucmber mixture.
13. Roll up.

a, planters, soy sauce, red pepper, chicken breasts, cucumber, green onion, cilantro, corn tortillas

Taken from www.food.com/recipe/thai-chicken-tacos-440781 (may not work)