TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
TERIYAKI SESAME CHICKEN SKEWERS
Steps:
- Soak bamboo skewers in water for 1 hour to keep from burning later.
- Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F.
- Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
Nutrition Facts : Calories 57 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 0 grams
TERIYAKI CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
PINEAPPLE TERIYAKI CHICKEN KABOBS
I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great.
Provided by litldarlin
Categories Chicken Breast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Reserves 1/4 cup marinade.
- Combine reserved juice, 1/2 cup marinade and mustard.
- Pour into sealable plastic bag and add chicken and vegetables.
- Marinade in refrigerator 30 minutes.
- Remove chicken and veggies from bag and discard marinade.
- Thread all ingredients onto skewers.
- Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
- Discard remaining marinade.
OVEN BAKED CHICKEN TERIYAKI
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.
Provided by Jennifer
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g
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