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Categories:
marinade teriyaki sauce fresh cilantro garlic lime cumin chicken teriyaki glaze soy sauce grapefruit juice hoisin sauce ketchup brown sugar garlic gingerroot rice vinegar sriracha sauce vegetables onion red bell pepper olive oil butter tortillas Colby cheese
Viewed: 44 - Published at: 3 years agoIngredients
- Marinade
- 1/2 cup teriyaki sauce
- 1/2 bunch fresh cilantro, chopped
- 2 garlic cloves, crushed
- 1/2 lime, juice
- 1/2 teaspoon cumin
- 16 boneless skinless chicken tenderloins
- Teriyaki Glaze
- 1/2 cup low sodium soy sauce
- 1/2 cup grapefruit juice
- 1/8 cup hoisin sauce
- 1/8 cup ketchup
- 1/8 cup brown sugar
- 2 garlic cloves, crushed
- 1 inch piece gingerroot, chopped fine
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon sriracha sauce
- Vegetables
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Fajita Fixins
- 10 tortillas (preferably whole wheat)
- 2 cups colby cheese, shredded
Method
- In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
- Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
- Caramelize onions and peppers in oil and butter in skillet over medium heat.
- Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
- To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
