TERIYAKI GRILLED CHICKEN
Here's a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 364mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.
GRILLED HONEY-TERIYAKI CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
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.
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
- Preheat grill for high heat.
- Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
TERIYAKI GLAZED CHICKEN
I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.
TERIYAKI-GLAZED GRILLED CHICKEN
Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.
TERIYAKI GLAZED PORK CHOPS AND BBQ CHICKEN
Steps:
- Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight.
- Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving.
TERIYAKI GLAZED CHICKEN
Make and share this Teriyaki Glazed Chicken recipe from Food.com.
Provided by sheila
Categories Lunch/Snacks
Time 51m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
- Add chicken, turning chicken occasionally.
- Cook about 45 minutes.
MARINATED GRILLED TERIYAKI CHICKEN BREASTS
Serve your family this grilled chicken that's ready in 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 0 g
ORANGE TERIYAKI-GLAZED CHICKEN
Make and share this Orange Teriyaki-Glazed Chicken recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry chicken breasts, trimming off any fat or sinew.
- Halve breasts; place in shallow baking dish.
- In saucepan, boil orange juice until reduced by half.
- Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
- Boil about 5 minutes, until thick and syrupy.
- Remove pan from heat and strain glaze into a bowl.
- Let cool to room temperature.
- Pour half over the chicken breasts, turning breasts to coat both sides.
- Marinate chicken breasts in this mixture for 30 minutes.
- Just before serving, preheat grill or broiler to high.
- Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
- Sprinkle chicken with sliced green onions and serve at once with your favorite rice.
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