What You’ll Need
Chicken (Japanese BBQ-Inspired)
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1 lb Pasture Provisions Boneless Skinless Chicken Thighs, cut into bite-sized chunks
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3 Tbsp Japanese-style BBQ sauce (like Bachan’s)
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1 Tbsp soy sauce
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1 Tbsp sriracha
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3 cloves garlic, minced
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½ Tbsp fresh grated ginger
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Kosher salt & black pepper
Steak (Japanese Sweet-Soy Marinade)
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1 lb Pasture Provisions Skirt Steak
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½ cup soy sauce
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2 cloves garlic, minced
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½ inch piece ginger, finely chopped
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2 Tbsp pineapple juice (or apple/orange juice)
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2 Tbsp brown sugar
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2 Tbsp honey
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½ tsp toasted sesame oil
Taco Toppers
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Soft flour or corn tortillas
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White onion, finely diced
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Green onion, thinly sliced
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Fresh cilantro, chopped
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Jalapeño, thinly sliced
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Lime wedges
Let’s Cook
1. Marinate the Meats
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Chicken: In a bowl, combine Japanese BBQ sauce, soy sauce, sriracha, garlic, ginger, salt & pepper. Add chicken, cover, and marinate 2–4 hours in the fridge.
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Steak: Mix soy sauce, garlic, ginger, pineapple juice, brown sugar, honey, and sesame oil. Add steak, cover, and marinate 1 hour or overnight for best flavor.
2. Cook the Chicken
Grill or sear chicken pieces over medium-high heat until browned and cooked through (internal temp 165°F). Remove from heat and rest briefly.
3. Cook the Steak
Sear skirt steak in a hot cast iron skillet or on the grill, about 2–3 minutes per side for medium-rare. Let it rest 5 minutes, then slice thinly across the grain.
4. Assemble the Tacos
Warm tortillas, then fill with sliced steak and chicken. Top with white onion, green onion, cilantro, jalapeño slices, and a squeeze of lime juice.
