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°.
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.
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.
Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small saucepan, combine the first 5 ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a shallow dish; add chicken and turn to coat. Cover and refrigerate for at least 2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side .
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.
Time 1h45m Yield 8 Number Of Ingredients 7 Steps:
In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
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.
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).
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.
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.
More about “teriyaki grilled chicken recipes”
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.
