Prep Time 40 minutes
Cook Time 25 minutes
Servings 4 -6 tacos
INGREDIENTS
- 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.
- Visit Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa@carlsbadcravings.com For Recipe Instructions.