Grilled Maple Syrup Teriyaki Chicken With Brown Rice Food

GRILLED MAPLE TERIYAKI CHICKEN

Steps:

• Add all ingredients together and let marinade for at least 2 hours (Tip: If using boneless chicken - you can freeze the chicken in the marinade and let thaw all together).
• Put chicken on already hot grill, cook until done.
• OPTIONAL: pour marinade into a pot bring to a boil for a sauce to pour on top of chicken.

GRILLED TERIYAKI CHICKEN (RACHAEL RAY)

Steps:

• In a large plastic food storage bag, combine teriyaki sauce, oil and grill seasoning.
• Add chicken, close bag and combine to coat evenly.
• Let stand 15 minutes.
• Preheat an outdoor or indoor grill or grill pan to medium-high.
• Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.

GRILLED MAPLE SYRUP TERIYAKI CHICKEN WITH BROWN RICE RECIPE

Steps:

• Make marinade by adding tamari, maple syrup, sesame oil, minced garlic, grated ginger, pepper and Sriracha sauce to a bowl. Place skinless chicken thighs in large plastic ziplock bag. Add marinade. Mix with hands on outside of bag to coat. Marinate in the refrigerator for at least one hour, and preferably overnight. Put the rice on to cook to cook 20 minutes before you are ready to grill the chicken. Preheat grill over medium high heat. Remove chicken from bag and place on top shelf of bbq. Close lid and grill 8-10 minutes on each side, or until chicken reaches internal temperature of 165F Cooking time will vary based on the size of thigh pieces. Remove from grill and slice grilled chicken into long strips. Set aside. To serve place arugula around perimeter of dinner plate or serving platter. Place hot brown rice in middle and top with grilled teriyaki chicken. Garnish with sesame seeds and sliced green onion.tyre

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.