GRILLED TERIYAKI CHICKEN
Awesome taste from this four ingredient marinade. Chicken breasts cooked very quickly on a high heat barbecue grill. Great served on a green salad for a light summer dinner.
Provided by Marie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
- Seal bag, and shake to coat.
- Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
- 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.
GRILLED TERIYAKI CHICKEN
I love recipes that are easy and tasty and can be prepared ahead. This fits the bill very nicely because the chicken is par-boiled and just needs to be grilled to crisp it up. We take this camping because it is so convenient. Prepare the chicken at home the night before and grill it when you arrive at the campground. It has been a family favorite for years.
Provided by ugogirl
Categories Chicken Thigh & Leg
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat soy sauce and sugar together until sugar dissolves.
- Remove from heat and mix in ginger, garlic, onions and sesame oil.
- Meanwhile, par-boil the chicken until almost done.
- Drain chicken and cool slightly.
- Pour marinade in a zip-lock bag or marinade pan.
- Add chicken and marinate overnight, turning occasionally.
- Grill until heated through and skin gets a little crispy.
- Remaining marinade can be boiled and served with the chicken.
- The chicken can also be broiled in the oven.
TERIYAKI GRILLED CHICKEN
I have been making this version of Teriyaki Chicken for years. It is great both indoors and out. We like this with Wild Rice and either stir fried vegetables or plain old green beans. Prep/Cook times does NOT include brine or marinade times.
Provided by CindiJ
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brine chicken in your favorite brining recipe for up to 4 hours. Rinse and pat dry. Place in glass dish and cover with Teriyaki sauce. Cover and let marinade for 1 hour.
- Meanwhile, in small saucepan combine reserved pineapple juice, dry ginger, dry mustard, fresh ginger, garlic powder, brown sugar, soy and teriyaki sauces. Bring to a low boil and let cook approximately 5-8 minutes. Remove from heat and set aside.
- Cook chicken on hot grill. Turn once and then brush with cooked sauce. Cooking time varies per the size of the chicken breasts. Continue to baste with sauce.
- When chicken is almost done, add onion & pineapple slices. Brush with cooked sauce just till heated through.
- Remove from grill and serve hot.
Nutrition Facts : Calories 331.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 2699.8, Carbohydrate 45.8, Fiber 3.7, Sugar 32.6, Protein 33.8
GRILLED TERIYAKI CHICKEN
Make and share this Grilled Teriyaki Chicken recipe from Food.com.
Provided by Anita Harris
Categories Chicken
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients; place in a shallow glass container or large zip-lock bag.
- Add chicken, cover or seal and chill 1-2 hours, turning occasionally.
- Remove chicken from marinade and grill, covered, over medium coals for 4-5 minutes on each side or until chicken is tender and juices run clear.
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
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.
TERIYAKI CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 1h28m
Yield 6 pieces; 1 piece per serving
Number Of Ingredients 9
Steps:
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
GRILLED CHICKEN TERIYAKI
Make and share this Grilled Chicken Teriyaki recipe from Food.com.
Provided by grandma cooks
Categories High Protein
Time 12h45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients.
- marinate the chicken breast overnight (turn in marinade often).
- drain chicken.
- grill chicken.
Nutrition Facts : Calories 362.7, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 856.3, Carbohydrate 27.8, Fiber 0.2, Sugar 26.7, Protein 31.7
TERIYAKI CHICKEN MARINADE
Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic 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: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
GRILLED ORANGE-SESAME CHICKEN WINGS
These chicken wings are grilled until tender, then tossed in a glossy orange and sesame glaze for a sweet and savory finish.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add 1 tablespoon canola oil to a pre-seasoned cast-iron grill pan and heat over medium-low heat.
- Add the wings and remaining 2 tablespoons canola oil to a large bowl and toss to coat. Sprinkle with salt and pepper and toss to combine. Transfer the wings to the grill pan and cook, flipping occasionally, until the meat is cooked through and tender, about 40 minutes.
- Meanwhile, whisk together the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic and a pinch of salt in a small bowl. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until thickened and glossy, 5 to 7 minutes.
- Remove the skillet from the heat, add the chicken wings and toss to coat. Transfer the wings to a serving platter and sprinkle with the sesame seeds and scallions.
GRILLED TERIYAKI CHICKEN SALAD
Grilled pineapple, avocados, cilantro, and teriyaki vinaigrette turn this grilled teriyaki chicken salad into a tasty meal. *Note" I make my own Teriyaki sauce because I roll like that, if you'd like the recipe it's http://www.food.com/recipe/classic-teriyaki-marinade-71538 or use your favorite recipe or store bought Kikkoman.
Provided by Kana K.
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
- In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
- Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
- Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.
Nutrition Facts : Calories 627.8, Fat 36.2, SaturatedFat 5.3, Cholesterol 75.5, Sodium 2914.7, Carbohydrate 47, Fiber 10.3, Sugar 33.6, Protein 33.4
EASY GRILLED CHICKEN TERIYAKI RECIPE
Make this Easy Grilled Chicken Teriyaki Recipe for dinner and impress all of your guests! Whether you're sharing with family or friends, this Easy Grilled Chicken Teriyaki Recipe packs great flavor and you can enjoy it even more because it's easy to make. Be sure to try this recipe today!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Reserve 1/4 cup marinade for later use. Pour 1/2 cup of the remaining marinade over chicken in shallow dish; turn to evenly coat both sides of breasts with marinade. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Brush vegetables with oil. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165°F) and vegetables are crisp-tender, adding pineapple slices to the grill and brushing chicken and vegetables evenly with the remaining marinade for the last few minutes.
- Meanwhile, cook rice as directed on package.
- Transfer chicken, vegetables and pineapple to cutting board. Slice chicken; set aside. Coarsely chop vegetables and pineapple; place in large bowl. Add reserved marinade; mix lightly. Serve chicken and vegetables over the rice.
Nutrition Facts : Calories 510, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1330 mg, Carbohydrate 85 g, Fiber 6 g, Sugar 10 g, Protein 27 g
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 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.
EASY-GRILLED-CHICKEN-TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Prep time includes marinade time, so plan ahead for a tasty meal
Provided by Chef Diva Divine
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
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 199.3, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 2264.4, Carbohydrate 10.8, Fiber 0.1, Sugar 7.8, Protein 29.7
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