Garlic Grilled Teriyaki Chicken With Vegetables Recipes

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

EASY GRILLED CHICKEN TERIYAKI

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.

TERIYAKI GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
• Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

GARLIC GRILLED TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• Place cut vegetables onto skewers in random order (you may use more or less of any particular veggie; I LOVE the onions!) Brush evenly with teriyaki marinade; sprinkle with salt, pepper and garlic powder and set aside.
• Make about 5 slits in each chicken breast and stuff a clove of garlic inside each slit (large cloves cut in half lengthwise).
• Brush chicken with teriyaki marinade and sprinkle both sides with salt, pepper, and garlic powder.
• Place vegetables and chicken on foil-covered grill at medium heat; turn every few minutes.
• When veggies are cooked through and a little blackened, remove from grill and brush with additional marinade.
• When chicken is cooked through and no longer pink, remove from grill and brush with additional marinade.

TERIYAKI GRILLED CHICKEN

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.