Teriyaki Chicken Tacos With Creamy Sesame Cucumbers

Prepare quick and easy Teriyaki Chicken Tacos with creamy sesame cucumbers with this delicious recipe. Marinated chicken is grilled to perfection and served with refreshing cucumbers. Try today!

Are you tired of the same old taco routine? Get ready for a flavor explosion with our Teriyaki Chicken Tacos! These tacos combine the savory sweetness of teriyaki chicken with the cool, creamy tang of sesame cucumbers.

With easy-to-follow instructions, you can whip up this culinary masterpiece in no time.

So, grab your ingredients, fire up the stove, and let’s embark on a taste adventure that will ignite your palate!

Ready Time

1 hrs


9 servings


  • Ingredients for Teriyaki Chicken Tacos With Creamy Sesame Cucumbers:
  • For the Teriyaki Chicken:
  • 3 pounds boneless, skinless chicken thighs, sliced into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup Mirin
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • For the Creamy Sesame Cucumbers:
  • 2 English cucumbers, thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Tacos:
  • 9 corn tortillas
  • Cilantro, chopped, for garnish (optional)
  • Lime wedges, for garnish (optional)


Start by making the teriyaki chicken.

In a large bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, honey, sesame oil, garlic powder, ground ginger, and black pepper.

Add the chicken pieces and toss to coat.

Let marinate for at least 30 minutes, or up to overnight.

While the chicken marinates, prepare the creamy sesame cucumbers.

In a medium bowl, combine the English cucumbers, sour cream, mayonnaise, toasted sesame seeds, sugar, rice vinegar, sesame oil, salt, and black pepper.

Stir until well combined and refrigerate until ready to serve.

When you’re ready to cook, heat a large skillet or grill pan over medium-high heat.

Add the chicken and cook until browned on all sides and cooked through, about 8-10 minutes.

To assemble the tacos, warm the corn tortillas in a microwave or on a griddle.

Place a few pieces of chicken and some creamy sesame cucumbers on each tortilla.

Garnish with chopped cilantro and lime wedges, if desired.

Nutrional Value

  • Calories: 490
  • Fat: 22g (37% DV)
  • Saturated Fat: 6g (30% DV)
  • Cholesterol: 100mg (33% DV)
  • Sodium: 880mg (38% DV)
  • Total Carbohydrates: 45g (15% DV)
  • Dietary Fiber: 4g (16% DV)
  • Sugars: 25g
  • Protein: 29g
  • Vitamin C: 10mg (17% DV)
  • Calcium: 100mg (10% DV)
  • Iron: 3mg (17% DV)
Teriyaki Chicken Tacos With Creamy Sesame Cucumbers
Teriyaki Chicken Tacos With Creamy Sesame Cucumbers

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