Grilled Maple Syrup Teriyaki Chicken With Brown Rice Recipes

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.

Steps:

• Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
• Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
• Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.

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

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in rice, broccoli and peanuts; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

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.