Japanese BBQ Chicken & Skirt Steak Tacos

What You’ll Need

Chicken (Japanese BBQ-Inspired)

• 1 lb Pasture Provisions Boneless Skinless Chicken Thighs, cut into bite-sized chunks

• 3 Tbsp Japanese-style BBQ sauce (like Bachan’s)

• 1 Tbsp soy sauce

• 1 Tbsp sriracha

• 3 cloves garlic, minced

• ½ Tbsp fresh grated ginger

• Kosher salt & black pepper

Steak (Japanese Sweet-Soy Marinade)

• 1 lb Pasture Provisions Skirt Steak

• ½ cup soy sauce

• 2 cloves garlic, minced

• ½ inch piece ginger, finely chopped

• 2 Tbsp pineapple juice (or apple/orange juice)

• 2 Tbsp brown sugar

• 2 Tbsp honey

• ½ tsp toasted sesame oil

Taco Toppers

• Soft flour or corn tortillas

• White onion, finely diced

• Green onion, thinly sliced

• Fresh cilantro, chopped

• Jalapeño, thinly sliced

• Lime wedges

Let’s Cook

1. Marinate the Meats

• 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.

• 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.