Teriyaki Chicken Arepas with Avocado
Experience a flavorful fusion with these Teriyaki Chicken Arepas. Grilled chicken marinated in savory teriyaki sauce is nestled in soft, cornmeal arepas, making for a satisfying dish. Topped with creamy avocado and crunchy pickled vegetables, each bite delivers a delightful blend of textures and tastes that celebrates both traditional Latin and Asian cuisines.
ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ cup teriyaki sauce
- 1 cup arepa flour
- 1 ¼ cups warm water
- ½ tsp salt
- 1 avocado, sliced
- ½ cup shredded carrots (for pickling)
- ½ cup radishes, thinly sliced (for pickling)
- 1 cup vinegar (white or rice)
- 2 tbsp sugar
- 1 tsp salt (for pickling)
- Fresh cilantro, for garnish
steps
- 1.
In a bowl, marinate the chicken thighs with teriyaki sauce for at least 30 minutes.
- 2.
In a separate bowl, combine arepa flour, warm water, and ½ tsp salt to form a soft dough. Divide into four equal balls.
- 3.
Flatten each ball into a patty about ½ inch thick.
- 4.
Preheat a grill or skillet over medium heat. Grill the marinated chicken for about 5-7 minutes per side or until cooked through.
- 5.
While the chicken cooks, mix vinegar, sugar, and 1 tsp salt in a jar. Add shredded carrots and sliced radishes, allowing them to pickle for at least 20 minutes.
- 6.
In the same skillet or on the grill, cook arepas for 5-6 minutes on each side until golden brown.
- 7.
Once done, slice the grilled chicken and assemble by placing chicken in the arepas.
- 8.
Top with sliced avocado and the pickled vegetables. Garnish with fresh cilantro.
