Chef Jamie’s Chicken Teriyaki Tacos
Chicken Teriyaki Tacos
Yields: 8 Tacos
Boneless Skinless Chicken Thighs 2 lb
30 – Minute Teriyaki Marinade 1 pouch
Mc Cormick
Flour Tortillas 8
White Cheddar, shredded as needed
Charred Pineapple Salsa
Pineapple, peeled, cored, small diced 2 cups
Jalapeño, seeded, small fine 1/2 – 1
Red Pepper, chopped small 1/2 c
Red Onion, chopped small 1/4 c
Juice of Lime 1/2 ea
Rice Vinegar 2 Tbl
Ground Ginger 1/8 tsp
Ground Cumin 1/8 tsp
Salt & Pepper to taste
Dry Cilantro 1/2 tsp
Olive Oil 1 Tbl
Lime Crema
Pineapple Yogurt 1-5.3 oz
Sour Cream 2 Tbl
Juice of Lime 1/2
Salt & Pepper to taste
- Trim chicken and place in a large bowl or ziplock bag and pour in marinade, reserving 2 tablespoons for basting. Allow to rest for 30 – 60 minutes.
- Pineapple Salsa: While the chicken is marinating, prepare the pineapple, heat a large non-stick skillet pan with the olive oil over a high heat. Once the pan is hot, carefully place the pineapple in and grill, tossing frequently until the pineapple starts to develop a light char. Remove from the heat and set aside. While the pineapple is cooking, combine all the rest of the ingredients into a medium size bowl and toss. Once the pineapple has cooled slightly, combine with the rest of the ingredients and place into the refrigerator until ready to eat.
- Lime Crema: Combine all 3 of the Crema ingredients together into a small bowl and place in the refrigerator until needed.
- When the chicken is ready, grill in a sauté pan with a touch of olive oil, over a medium high heat for about 3 minutes on each side until the internal temperature reaches 165. Once the chicken is ready, place on a cutting board and allow to rest for a few minutes while you grill the tortillas.
- In a skillet pan, over a high heat, grill each of the tortillas for about 30 -60 seconds on each side and reserve on a plate. Once the tortillas are ready, assemble tacos: sliced chicken, pineapple salsa, lime cream and a touch of shredded cheddar cheese.
