Ingredients
Scale
- Boneless, skinless chicken thighs 1.5 lbs
- Teriyaki sauce 1 cup
- Flour or corn tortillas 8
- English cucumber 1
- Plain Greek yogurt 1/2 cup
- Sesame oil 1 tablespoon
- Rice vinegar 1 tablespoon
- Green onions 2, thinly sliced
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces. Marinate the chicken in 3/4 cup of teriyaki sauce for at least 30 minutes (or up to overnight in the refrigerator).
- Step 2: While the chicken marinates, prepare the creamy sesame cucumbers. Thinly slice the cucumber. In a bowl, combine the sliced cucumber, Greek yogurt, sesame oil, rice vinegar, and half of the green onions. Mix well and set aside.
- Step 3: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken until cooked through, about 5-7 minutes. During the last minute of cooking, add the remaining 1/4 cup teriyaki sauce to glaze the chicken.
- Step 4: Warm the tortillas according to package directions.
- Step 5: Assemble the tacos by filling each tortilla with the teriyaki chicken and topping with the creamy sesame cucumbers. Garnish with the remaining green onions. Serve immediately.
Notes
- Leftover chicken and cucumbers are best stored separately in airtight containers to prevent the tortillas from getting soggy later.
- Reheat the teriyaki chicken gently in a skillet or microwave until warmed through, adding a splash of water if it seems dry.
- Consider adding a sprinkle of toasted sesame seeds or a drizzle of sriracha mayo for an extra layer of flavor and visual appeal.
- For easier slicing and a more delicate cucumber salad, use a mandoline or vegetable peeler to create thin ribbons instead of round slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American