Description
Learn how to make mouthwatering Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa. This delicious recipe is perfect for a flavorful and satisfying meal.
Ingredients
- 1 Mc Cormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade (or sub your favorite)
- 1 1/2 pounds (680 g) boneless skinless chicken breasts
- 4-6 flour tortillas taco-sized
- 2 cup (480 ml) s shredded Montery Jack Cheese
- 1 1/4 cup (300 ml) s cooked rice
- 1 Recipe Grilled Pineapple Pear Salsa
- 3 oz (150 g) pineapple yogurt
- 2 tablespoon (30 ml) s mayonnaise
- 1/2 tablespoon (8 ml) lime juice (or more to taste)
Instructions
- Marinating the Chicken: Set aside ¼ cup of the Teriyaki Marinade for later use after grilling. Use a meat tenderizer to flatten the chicken to a uniform thickness and pierce it several times on each side with a fork. Place the chicken in a large resealable bag or shallow container and pour in the remaining Teriyaki Marinade, ensuring the chicken is evenly coated. Allow it to marinate for 30 minutes at room temperature or store in the fridge for up to a day.
- Grilled Pineapple Pear Salsa: In the meantime, prepare the salsa according to its instructions and keep it chilled until needed.
- Pineapple Lime Crema: Concurrently, blend all ingredients for the Pineapple Lime Crema in a small bowl. Refrigerate until it’s time to serve.
- Grilling the Chicken: If the chicken was marinated in the fridge, let it come to room temperature for 15-30 minutes if possible. Preheat and oil the grill to a medium setting, around 375-450°F. Grill the chicken without moving it for 6-7 minutes on each side, or until fully cooked, with an internal temperature of 155 degrees F. Take the chicken off the grill and let it sit for 5 minutes before slicing it thinly.
- Cooking Chicken on the Stovetop: If the chicken was stored in the fridge, allow it to warm to room temperature for 15-30 minutes if time allows. Heat a large non-stick pan over medium-high heat. Once hot, add the chicken and cook without moving for 3-5 minutes until well-browned on one side. Flip the chicken, cover, and lower the heat to medium. Continue cooking for about 5-7 more minutes, depending on thickness, until done. Let it rest for 5 minutes before cutting into thin slices.
- Assembling the Tacos: Coat the chicken slices with the reserved ¼ cup of Teriyaki Sauce for an even coating. Lay out the tortillas and distribute the rice evenly across them, then add cheese. Melt the cheese on top of the rice either using a microwave or stovetop. Add the Teriyaki Chicken slices, then top with Grilled Pineapple Pear Salsa. Finish with a drizzle of Pineapple Lime Crema.
Notes
- Marinate the chicken for up to 24 hours in the fridge for a richer flavor.
- Cook the chicken on medium heat if using a stovetop to avoid burning.
- Allow the chicken to rest before slicing to preserve its juices and flavor.
