Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
These Teriyaki Chicken Tacos combine tender shredded chicken cooked in an Instant Pot and finished under the broiler for crispy caramelized edges, paired with refreshing creamy sesame cucumbers and fresh herbs, all wrapped in warm flour tortillas for a vibrant and flavorful Asian-inspired taco experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 tacos per serving)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Ingredients
Creamy Cucumbers
- ¼ cup plain Greek yogurt
- 2 tablespoons mayo
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crunch
- ¼ teaspoon salt
- 1 cup fresh herbs, finely minced (cilantro, green onions and/or mint)
- ½ teaspoon sesame seeds
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
Teriyaki Chicken
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup + ¼ cup teriyaki sauce
- 2 tablespoons sweet chili sauce
For Serving
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds for garnish
Instructions
- Season and Pressure Cook Chicken: Season the chicken thighs on both sides with generous pinches of kosher salt and freshly cracked black pepper. Place the chicken into the Instant Pot and pour in 1/3 cup of teriyaki sauce. Toss the chicken thoroughly to coat each thigh evenly in the sauce. Secure the lid and set the Instant Pot to sealing. Pressure cook on high for 10 minutes.
- Prepare Creamy Cucumbers: Thinly slice the cucumbers using a mandolin or a sharp knife for uniform pieces. In a bowl, whisk together the Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until smooth. Toss the cucumber slices with the dressing and the finely minced fresh herbs. Reserve a couple tablespoons of the dressing to drizzle on the finished tacos.
- Shred and Broil Chicken: Once cooking is complete, perform a natural or quick release of the Instant Pot pressure. Remove the chicken and shred it with tongs, forks, or fingers; it should fall apart easily. Spread the shredded chicken evenly on a lined baking sheet. Preheat the oven broiler. Drizzle the chicken with the remaining ¼ cup teriyaki sauce and 2 tablespoons sweet chili sauce, tossing to coat well. Broil for 3 to 6 minutes, watching closely, until the chicken is crispy and caramelized with some darkened edges. Remove from the oven promptly to prevent burning.
- Assemble Tacos: Warm the flour tortillas by placing them directly over a gas flame for slight charring, or alternatively warm them in the oven or microwave. To assemble, layer each tortilla with the crispy teriyaki chicken, a scoop of the creamy cucumber-herb mixture, sliced avocado, a drizzle of the reserved dressing, crushed peanuts, and a sprinkle of sesame seeds for garnish. Serve immediately for best flavor and texture.
Notes
- Crockpot Alternative: Place chicken thighs and teriyaki sauce in a crockpot. Cook on high for 2.5 to 3.5 hours or low for 4 to 5 hours. Shred and broil as stated in the recipe.
- Oven Method: Arrange chicken thighs in a baking dish and brush with teriyaki sauce. Bake at 400°F (204°C) for about 35 minutes or until the internal temperature reaches 165°F (74°C). Shred and broil as directed.
- Stovetop Method: Boil chicken thighs in a saucepan of water for 10 to 15 minutes until cooked through. Shred and broil as instructed.
- Use a mandolin slicer to get even cucumber slices for better texture and presentation.
- Watch the broiler carefully since oven performance varies; chicken can burn quickly.
