My juicy Teriyaki Chicken Tacos come together with chicken thighs, crisp cucumber slaw and a creamy drizzle. A quick weeknight dinner idea!
This is the most delicious and ridiculously simple teriyaki chicken thighs recipe. Juicy, quick and summery, the cucumber slaw is sunny and super fresh. The combination of warm caramelized chicken with crisp slaw and creamy drizzle feels restaurant-worthy without requiring complicated ingredients.
If you like recipes like this teriyaki chicken taco recipe, check out my Freezer Friendly Teriyaki Chicken Marinade.
WHY YOU’LL LOVE THIS RECIPE
I love how these teriyaki chicken thigh tacos are the perfect mix of sweet, savory, creamy and crunchy. The sticky homemade teriyaki sauce coats juicy chicken thighs while the cool cucumber slaw keeps everything fresh and balanced. They come together quickly in one pan, so for me, they are ideal for busy weeknights, meal prep or casual entertaining.
You’ll also love how customizable they are. Make them spicy, swap the protein, use lettuce wraps instead of tortillas or add extra toppings depending on what you have on hand.
INGREDIENTS
For the Chicken
- Boneless, skinless chicken thighs: Chicken thighs stay juicy and flavorful even after simmering in the teriyaki sauce.
- Olive oil: Used for searing the chicken until golden brown.
For the Teriyaki Sauce
- Low sodium soy sauce: Adds deep savory umami flavor without making the sauce overly salty.
- Brown sugar: Gives the sauce it’s classic sticky sweetness and caramelization.
- Honey: Adds shine and a softer sweetness.
- Rice vinegar: Balances the sweetness with acidity.
- Sesame oil: Adds rich toasted flavor.
- Garlic and fresh ginger: For loads of zingy flavor.
- Arrowroot powder or cornstarch: I love how this thickens the sauce into a glossy coating for the chicken.
For the Crunchy Cucumber Slaw
- Cucumber: Adds freshness and crunch.
- Shredded cabbage: Optional, but I love the extra texture and color.
- Rice vinegar: Keeps the slaw tangy and light.
- Cilantro or green onions: Adds freshness and brightness.
For Serving
- Small tortillas: Flour tortillas stay soft and flexible, while corn tortillas add extra flavor.
- Mayo or Greek yogurt: Creates a creamy cooling drizzle.
- Sriracha: Optional for heat.
- Sesame seeds: Add texture and a nutty finish.
See the recipe card for full ingredient and quantity list
HOW TO MAKE TERIYAKI CHICKEN TACOS
Make the cucumber slaw: In a medium bowl, combine the cucumber, cabbage, rice vinegar, sugar, salt and cilantro or green onions. Toss well and let it sit while you prepare the chicken. This allows the vegetables to soften slightly while developing flavor.
Cook the chicken: Pat the chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until deeply golden and cooked through. Transfer to a cutting board and let rest for a few minutes before slicing.
Make the teriyaki sauce: In the same skillet, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic and ginger. Bring to a simmer. Stir in the arrowroot slurry and cook until the sauce thickens and becomes glossy.
Toss the chicken: Return the sliced chicken to the skillet and toss until fully coated in the sticky teriyaki sauce. Let it cook for another minute so the edges become slightly caramelized.
Make the creamy drizzle: Whisk together mayonnaise or Greek yogurt with sriracha. Add a splash of water if needed to thin the sauce slightly.
Assemble the tacos: Warm the tortillas and fill with teriyaki chicken and crunchy cucumber slaw. Drizzle with the creamy sauce and finish with sesame seeds and extra green onions if desired.
SUBSTITUTIONS AND VARIATIONS
- Sometimes I’ll swap chicken thighs for chicken breasts, shrimp, salmon or tofu.
- Use coconut aminos instead of soy sauce for a soy-free option.
- Add shredded carrots or radishes to the slaw for extra crunch.
- Make it spicy with extra sriracha, chili crisp or sliced jalapenos.
- Use lettuce cups instead of tortillas for a lower-carb version.
- Add avocado slices for extra creaminess.
- Try pineapple or mango for a sweet tropical variation.
STORAGE AND MAKE AHEAD
Store leftover chicken, slaw and sauce separately in airtight containers in the refrigerator for up to 4 days.
The chicken reheats beautifully in a skillet or air fryer. The slaw is best enjoyed fresh but can be made a few hours ahead.
You can also prepare the teriyaki sauce in advance and store it in the fridge for up to 1 week.
SERVING AND PAIRING
These tacos pair well with:
- Steamed jasmine rice
- Edamame
- Asian-style slaw
- Sesame green beans
- Crispy roasted broccoli
- Pickled vegetables
- Miso soup
For entertaining, serve taco-style with toppings set out so everyone can build their own.
TIPS AND PROBLEM SOLVING
- Pat the chicken dry before cooking to help it brown properly.
- Don’t overcrowd the pan or the chicken will steam instead of caramelize.
- Slice the chicken after resting to keep it juicy.
- If the sauce becomes too thick, add a splash of water.
- If the sauce is too salty, balance it with a little more honey.
- Warm tortillas before serving so they stay soft and flexible.
FREQUENTLY ASKED QUESTIONS
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and more flavorful. If using breasts, avoid overcooking them.
Is the cucumber slaw spicy?
Not at all. The slaw is fresh and mild. The heat mainly comes from the optional sriracha drizzle.
Can I make this gluten free?
Yes. Use tamari instead of soy sauce and choose gluten free tortillas.
Can I grill the chicken instead?
Absolutely. Grilled chicken adds a smoky flavor that works beautifully with the teriyaki sauce.
Can I meal prep these tacos?
Yes. Store the components separately and assemble just before serving for the best texture.
RECIPES TO TRY
Easy Peanut Chicken and Rice Bake
Best Chicken Caesar Salad Sandwich Recipe
Teriyaki Chicken Tacos
Ingredients
For the Chicken
- 1-1.5 lbs boneless skinless chicken thighs
- Salt and pepper to taste
- 1 tbsp olive oil
For the Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp arrowroot powder (or cornstarch) + 2 tbsp water slurry
For the Crunchy Cucumber Slaw
- 1 large cucumber thinly sliced or julienned
- 1 cup shredded cabbage optional but adds extra crunch
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- 1 tbsp chopped cilantro or green onions
For Serving
- 8 small tortillas flour or corn
- ¼ cup mayo or Greek yogurt
- 1 tsp sriracha optional, for a spicy drizzle
- Sesame seeds optional
Instructions
Make the Cucumber Slaw
- In a medium bowl, combine cucumber, cabbage (if using), rice vinegar, sugar, salt, and herbs. Toss to combine and set aside to lightly soften while preparing the rest of the dish.
Cook the Chicken
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until golden brown and cooked through.
- Transfer to a cutting board, let rest for a few minutes, then slice into bite-sized pieces.
Make the Teriyaki Sauce
- In the same skillet, add soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the arrowroot powder slurry and cook for 1–2 minutes, until the sauce thickens and becomes glossy.
Toss the Chicken
- Return the sliced chicken to the skillet and toss to coat in the sauce until evenly coated and slightly caramelized.
Make the Creamy Drizzle
- In a small bowl, whisk together mayonnaise (or Greek yogurt) and sriracha, if using. Add a splash of water as needed to reach your desired consistency.
Assemble the Tacos
- Warm tortillas. Fill with teriyaki chicken and cucumber slaw, then drizzle with the creamy sauce.
- Top with sesame seeds and sliced green onions, if desired.
