If you’re searching for a unique twist on classic tacos that excites your taste buds, the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is your new go-to. This vibrant dish combines juicy, tender chicken thighs glazed in rich teriyaki sauce with a refreshing, creamy cucumber salad that bursts with sesame flavor, creating a harmonious balance of savory, sweet, and tangy notes. Each bite feels like a celebration of textures and layered flavors that’s both comforting and refreshingly light. Whether you’re cooking for a casual family dinner or impressing friends at a weekend gathering, this recipe brings an irresistible fusion that’s as simple to prepare as it is delicious.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays a crucial role in making the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe come alive. The combination of fresh herbs, zesty condiments, and tender chicken work together to build a flavor profile that is bold yet beautifully balanced.
- ¼ cup plain Greek yogurt: Adds a creamy, tangy base for the cucumber dressing that lightens the dish.
- 2 tbsp mayo: Brings smooth richness to the creamy sesame cucumber mixture.
- 2 tbsp rice vinegar: Offers a gentle acidity that brightens the cucumbers and balances sweetness.
- 1 tbsp sweet chili sauce: Provides a sweet-heat kick both in the dressing and the chicken glaze.
- 1 tsp toasted sesame oil: Infuses a deep, nutty aroma that’s essential for authentic sesame flavor.
- 1 tsp chili crunch: Adds texture and a flavorful spicy punch to the salad.
- ¼ tsp salt: Enhances and ties together all the flavors in the creamy cucumber mix.
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced: Brightens the dish with fresh green notes and lifts the overall flavor.
- ½ tsp sesame seeds: Boosts the sesame theme with a subtle crunch and visual appeal.
- 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced: Delivers crisp, cooling texture that contrasts perfectly with the warm chicken.
- 1 lb boneless, skinless chicken thighs: Their rich, juicy texture makes them ideal for soaking up the teriyaki glaze.
- Pinches of salt and pepper: Classic seasoning essentials to season the chicken perfectly.
- ⅓ cup + ¼ cup teriyaki sauce: The star sauce for glazing the chicken and drizzling on the tacos for a burst of umami.
- 2 tbsp sweet chili sauce: Used to add a sweet and spicy element that complements the teriyaki flavor.
- 8 6-inch flour tortillas, warmed: Soft, warm tortillas create the perfect handheld vessel for all the delicious fillings.
- 1 avocado, sliced: Creamy slices to add buttery richness and balance spice.
- ¼ cup crushed peanuts: Brings crunch and a subtle nutty contrast to each taco bite.
- Sesame seeds: Sprinkled on top for a finishing touch of flavor and texture.
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Step 1: Prepare the Creamy Sesame Cucumber Salad
Start by combining the Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt in a bowl. This creates a luscious, creamy dressing with a punch of flavor. Stir in the finely minced fresh herbs and sesame seeds before gently folding in the thinly sliced cucumbers. The cucumbers will soak up the vibrant dressing, filling every bite with cool, tangy, and nutty notes that are essential to balancing the richness of the chicken.
Step 2: Cook and Glaze the Chicken
Season the chicken thighs with salt and pepper. Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until they’re beautifully browned and cooked through. During the last few minutes of cooking, brush the chicken generously with ⅓ cup teriyaki sauce to create a glossy, flavor-packed glaze. Once cooked, let the chicken rest briefly before slicing it into taco-friendly strips that soak up the delicious sauce.
Step 3: Warm and Assemble the Tacos
Warm the flour tortillas on the stove or in the oven until they are soft and pliable. Lay out the tortillas and start layering with sliced avocado and teriyaki chicken strips. Add a generous scoop of the creamy sesame cucumber salad, then drizzle the reserved ¼ cup teriyaki sauce along with an extra touch of sweet chili sauce for a delightful contrast. A sprinkle of crushed peanuts and sesame seeds on top adds irresistible crunch and a beautiful finishing flair.
How to Serve Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Garnishes
Fresh cilantro sprigs or finely chopped green onions are perfect to scatter over your tacos, lending a fresh herbal brightness. A wedge of lime on the side allows a quick squeeze of citrus that can elevate the flavors even further. Adding a dash of chili flakes or extra chili crunch can offer a spicy kick that lovers of heat will adore.
Side Dishes
These tacos pair wonderfully with simple sides like steamed jasmine rice or a crisp Asian-inspired slaw to complement the creamy cucumber salad. For something heartier, a bowl of miso soup or edamame beans lends a comforting, protein-rich touch that keeps the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, try serving these tacos as mini sliders using small tortillas or crispy wonton wraps for an unexpected crunch. You can also arrange the taco components deconstructed on a platter for a DIY taco bar — this lets everyone build their perfect bite and turns dinner into a lively, interactive experience.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken and cucumber salad should be stored separately in airtight containers in the refrigerator. The chicken keeps well for up to 3 days, while the cucumber salad is best enjoyed within 1–2 days to maintain its crisp texture. Storing components individually prevents sogginess and keeps flavors vibrant.
Freezing
While the chicken thighs glazed with teriyaki sauce freeze well, the creamy sesame cucumbers do not freeze successfully due to their delicate texture and dairy content. If you want to meal prep, freeze only the cooked chicken and prepare the cucumber salad fresh when ready to serve.
Reheating
Reheat the teriyaki chicken gently in a skillet over medium heat or in the microwave, avoiding overcooking to keep it juicy and tender. Avoid reheating the cucumber salad; instead, add it cold when assembling your tacos for the freshest taste and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat, but be mindful not to overcook them as they are leaner and can dry out quicker than thighs. Marinating well and monitoring cooking time will help keep them moist.
What can I substitute for the sweet chili sauce?
If you don’t have sweet chili sauce, a mix of honey and a bit of sriracha or chili garlic sauce works great to achieve that balance of sweetness and spice in both the dressing and glaze.
Are corn tortillas an option?
Definitely! Corn tortillas bring a slightly different flavor and texture that pairs well with the teriyaki chicken. Just warm them thoroughly to keep them flexible and prevent cracking.
Can I make this recipe vegetarian?
To make it vegetarian, swap out the chicken for grilled tofu or tempeh brushed with the same teriyaki glaze. The creamy sesame cucumber salad remains a wonderful pairing, keeping the dish flavorful and satisfying.
How spicy is the recipe?
This recipe provides a mild to medium heat level from the sweet chili sauce and chili crunch, but you can easily adjust the spice by adding more chili crunch or offering extra chili flakes on the side for guests who love heat.
Final Thoughts
If you’re ready to treat your dinner guests or family to something both exciting and comforting, the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is truly a winner. The perfect marriage of savory glazed chicken and refreshing, creamy cucumbers wrapped in soft tortillas delivers flavor and texture that’s irresistible. Give this recipe a try—I promise it’ll become one of your favorites to make again and again.
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Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are a delicious fusion dish combining tender, flavorful chicken thighs marinated in teriyaki sauce, topped with a refreshing cucumber salad dressed in a creamy sesame sauce, and garnished with fresh herbs, avocado, and crunchy peanuts. Ready in just 30 minutes, they are perfect for a quick and satisfying weeknight meal.
Ingredients
Creamy Sesame Cucumber Dressing
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 1 tsp chili crunch
- ¼ tsp salt
Salad and Garnishes
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced
- ½ tsp sesame seeds
- 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Sesame seeds (for sprinkling)
Chicken and Tacos
- 1 lb boneless, skinless chicken thighs
- Pinches of salt and pepper
- ⅓ cup teriyaki sauce (for marinating and cooking)
- ¼ cup teriyaki sauce (reserved for drizzling)
- 2 tbsp sweet chili sauce
- 8 6-inch flour tortillas, warmed
Instructions
- Prepare the creamy sesame cucumber dressing: In a bowl, combine plain Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt. Whisk until smooth and well combined. Set aside.
- Slice cucumbers and herbs: Thinly slice the cucumber(s) and finely mince the fresh herbs like cilantro, green onions, and/or mint. Mix the cucumbers with the herbs, ½ teaspoon sesame seeds, and the prepared creamy dressing. Toss gently to coat evenly. Refrigerate the mixture to chill while preparing the chicken.
- Marinate the chicken: Season the boneless, skinless chicken thighs with a pinch of salt and pepper. Add ⅓ cup teriyaki sauce and 2 tablespoons sweet chili sauce to the chicken, making sure each piece is well coated. Let the chicken marinate for at least 10 minutes to absorb the flavors fully.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized and cooked through. Remove from heat and let rest for a few minutes before slicing thinly.
- Warm the tortillas: While the chicken cooks, warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos: Lay out the warmed tortillas and fill each with slices of teriyaki chicken, a generous scoop of creamy sesame cucumber salad, and a few slices of fresh avocado. Drizzle with the reserved ¼ cup teriyaki sauce and a little extra sweet chili sauce if desired.
- Garnish and serve: Sprinkle crushed peanuts and additional sesame seeds over the tacos for extra crunch and flavor. Serve immediately for the best taste experience.
Notes
- For a gluten-free option, substitute the flour tortillas with corn tortillas certified gluten-free.
- Adjust the chili crunch and sweet chili sauce quantities to control the spiciness level.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Make the creamy sesame cucumber dressing a day ahead for deeper flavor, but add the cucumber and herbs just before serving to maintain freshness.
- To make this dish lower in calories, use low-fat Greek yogurt and reduce or omit mayonnaise in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
