Teriyaki Chicken Tacos are a quick, flavorful taco recipe that can be easily customized to your tastes. This moist, tender chicken cooks up perfectly over the grill or a grill pan and makes a great weeknight meal and can be easily doubled if you’re feeding a crew!
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Marinating time: 30 minutesminutes
Total Time: 50 minutesminutes
Servings:4servings
Ingredients
3boneless skinless chicken breasts, cut in half lengthwise
1 ½cupsteriyaki sauce, divided
8-106-inch flour tortillas
4pineapple rings, cut in half lengthwise, or 1 cup diced pineapple
cabbage slaw, see below
asian cabbage slaw
1cupfinely shredded cabbage
¼red onion, thinly sliced
¼cucumber, peeled and thinly sliced
1 tablespoonchopped cilantro
⅓cupsour cream
2teaspoonshoney
¼teaspooneach salt and cracked black pepper
¼-½teaspoonsriracha sauce , OR crushed red pepper flakes
Instructions
Combine chicken and 1 cup of teriyaki sauce in a large Ziploc bag. Press excess air out, seal, and chill for 30 minutes or up to overnight.
Use tongs to transfer chicken to a preheated grill or grill pan over medium heat. Cook for 5-8 minutes on each side until cooked through.
While chicken is cooking, prepare the slaw by whisking together sour cream, honey, salt and pepper, and sriracha or red pepper flakes. Stir in cabbage, red onion, cucumber, and cilantro. Set aside.
Thinly slice chicken and serve in tortillas with pineapple and slaw. Top with remaining teriyaki sauce and serve.
Notes
Click HERE for my favorite store bought teriyaki sauce or HERE for my favorite home made version!