Honey Mustard Teriyaki Chicken Food

HONEY MUSTARD-TERIYAKI CHICKEN

Steps:

• Mix mustard and teriyaki sauce in shallow dish until blended. Reserve 1/3 cup mustard mixture for later use.
• Add chicken to remaining mustard mixture; turn to evenly coat both sides of chicken.
• Refrigerate 2 hours, turning after 1 hour.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with reserved mustard mixture for the last few minutes.

HONEY-MUSTARD TERIYAKI CHICKEN

Steps:

• Combine mustard, honey and garlic, gradually stir in teriyaki sauce. Brush chicken throughly with sauce mixture. Cook chicken on grill 4-5 inches from hot coals, 12-14 min. or until chicken is no longer pink in the center, turn over once and brushing occasionally with remaining sauce mixture. Turn over, brush again with sauce.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

HONEY TERIYAKI CHICKEN

Steps:

• Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
• Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
• Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
• Discard any remaining marinade.
• Remove chicken from grill pan and sprinkle with toasted sesame seeds.

HONEY CHICKEN TERIYAKI

Steps:

• Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
• Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
• Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
• When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
• Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
• Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
• Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
• Serve hot or at room temperature.