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.
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 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.
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.
GRILLED TERIYAKI ORANGE GLAZED CHICKEN
Our neighbours just come by when they smell this lovely chicken grilling. I've had them ask for just a " bite " so often we just print the recipe and hand it out. And yes they still ask for the " bite " too ! Prep time is marinating time. Cook time is heating the sauce and grilling.
Provided by peachez
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a large saucepan, simmer over low heat 20- 30 minutes, stir occasionally Stir in the cornstarch mixture and bring to a boil.
- Remove from heat and cool.
- Place chicken breasts and marinade into a large plastic freezer bag, turning to coat Refrigerate for at least 1 hour, turning occasionally.
- Remove breasts from bag, grill over a medium flame 15- 20 minutes, turn and grill other side about 5 minutes more till cooked through- set aside.
- Quickly grill orange slices about 1 minute per side- set aside, quarter them when cooled Place chilled marinade in a large saucepan, heat to boiling, stirring occasionally.
- Remove from heat.
- Add chicken and orange quarters to saucepan, stirring to combine.
- Serve over rice.
Nutrition Facts : Calories 518, Fat 9.1, SaturatedFat 1.3, Cholesterol 68.4, Sodium 3168.9, Carbohydrate 71.4, Fiber 5.1, Sugar 58.2, Protein 40.2
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
GRILLED TERIYAKI CHICKEN TENDERS
My aunt shared this basic teriyaki marinade for chicken tenders with me 40 years ago. Her original recipe called for a lot more sugar and soy sauce. I have tweaked it over the years to get the flavor we love.
Provided by Jacqueline Bedsaul Johnson
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- 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.
- Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 169.2 calories, Carbohydrate 9.7 g, Cholesterol 63.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 25.4 g, SaturatedFat 0.8 g, Sodium 1863 mg, Sugar 7.2 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.
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