Description
These Teriyaki Chicken Tacos with creamy sesame cucumbers combine tender pressure-cooked chicken thighs coated in a savory teriyaki and sweet chili sauce, finished by broiling for a crispy caramelized texture. Paired with a refreshing and creamy sesame cucumber salad, fresh herbs, avocado, and crunchy peanuts, these tacos deliver a perfect balance of sweet, savory, creamy, and crunchy in just 30 minutes.
Ingredients
Scale
For the Chicken
- 1 lb boneless skinless chicken thighs
- Pinches of kosher salt and fresh cracked pepper
- 1/3 cup teriyaki sauce
- ¼ cup teriyaki sauce (for broiling)
- 2 tablespoons sweet chili sauce (for broiling)
- 8 6-inch flour tortillas, warmed
For the Creamy Sesame Cucumbers
- 1 large English cucumber or 3-4 Persian cucumbers, thinly sliced
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 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
For Assembly
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Additional sesame seeds for garnish
Instructions
- Season and Pressure Cook Chicken: Season chicken thighs on both sides generously with kosher salt and freshly cracked pepper. Place them in the Instant Pot and add 1/3 cup teriyaki sauce. Toss to coat each piece thoroughly. Seal the Instant Pot lid, set to pressure cook on high for 10 minutes.
- Prepare Creamy Sesame Cucumber Salad: Thinly slice cucumbers using a mandolin or sharp knife. In a bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until combined. Toss the cucumbers and fresh minced herbs in this dressing, reserving a couple of tablespoons for drizzling on the finished tacos.
- Release Pressure and Shred Chicken: Once pressure cooking is complete, use natural or quick release to safely release the pressure. Remove chicken from the pot and shred using two forks or your fingers; the chicken will be tender and fall apart easily.
- Broil Chicken for Crispiness: Spread shredded chicken on a lined baking sheet. Preheat your oven’s broiler. Drizzle the remaining ¼ cup teriyaki sauce and 2 tablespoons sweet chili sauce over the chicken, tossing to combine well. Broil for 3-6 minutes, watching carefully, until the chicken develops crispy, caramelized edges.
- Warm Tortillas: Warm the flour tortillas by placing them directly on a gas stove flame for slight charred spots, or alternatively warm them in an oven or microwave.
- Assemble Tacos: On each warm tortilla, layer the crispy teriyaki chicken, creamy cucumber salad with herbs, sliced avocado, a drizzle of the reserved dressing, crushed peanuts, and additional sesame seeds. Serve immediately and enjoy the delicious mix of flavors and textures.
Notes
- Use a mandolin for uniformly thin cucumber slices for the freshest texture.
- Watch closely while broiling the chicken to prevent burning, as oven heat intensity varies.
- Substitute chicken breasts if preferred, but thighs will be more tender and flavorful.
- To make gluten-free, use corn tortillas instead of flour tortillas.
- Adjust chili crunch and sweet chili sauce to taste for desired spice level.
