Move over Chili Lime Chicken Tacos, there's another taco nearby. A year ago for Memorial Day, I shared my Chili Lime Chicken Tacos with Grilled Pineapple Salsa – and they have remained my preferred taco formula from that point forward. I've adored the other taco formulas I've posted in the middle of yet they didn't knock the Chili Lime Chicken Tacos from their pined for platform. Up to this point.
These Teriyaki Chicken Tacos are appetizing, sweet, zesty, tart and everything in the middle of to turn into your new most loved tacos.
They embody this up and coming season's Grilling Flavor Forecast of East meets Grill that will start up everybody's flame broil this mid year. In the event that you aren't acquainted with the Grilling Flavor Forecast, it recognizes the top patterns and flavors for the year ahead and this late spring is tied in with finding and relishing new tropical Asian flavors just as adaptable zest mixes with bravo fixings and encountering fiery with tart (my eternity fav!).
You can investigate these preferences of tomorrow today at FlavorForecast.com and commencement the delightfulness with these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa!
Also try our recipe : 15 MINUTE SESAME GINGER NOODLES #noodles #vegetarian
- 1 McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 4-6 flour tortillas taco-sized
- 2 cups shredded Montery Jack Cheese
- 1 1/4 cups cooked rice
- 1 Recipe Grilled Pineapple Pear Salsa
Pineapple Lime Crema
- 5.3 oz pineapple yogurt
- 2 tablespoons mayonnaise
- 1/2 tablespoon lime juice (or more to taste)
- Teriyaki Chicken Tacos smothered with the BEST easy teriyaki sauce and piled with Grilled Pineapple Pear Salsa will be your new favorite taco! Company worthy but everyday easy!
INSTRUCTIONS
- Chicken Marinade: Reserve 1/4 cup Teriyaki Marinade for after grilling. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add remaining Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
- Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use.
- Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
- Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F.
- Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
- Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
- Remove chicken and let rest 5 minutes before slicing into thin strips.
- Assemble: Toss chicken strips in reserved 1/4 cup Teriyaki Sauce until evenly coated. Divide rice evenly among tortillas followed by cheese. Melt cheese on rice in the microwave or stovetop then top with Teriyaki Chicken followed by Grilled Pineapple Pear Salsa. Drizzle with Pineapple Lime Crema.
Source : bit.ly/2V01DDg
Read more our recipe : CHEESY VEGGIE QUINOA BITES #veggie #vegatarian
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