Grilled Teriyaki Prawns With Asparagus And Coconut Rice Recipes

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

GRILLED TERIYAKI CHICKEN

Steps:

• 1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.
• 2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.
• 3.Remove from the heat and set aside to cool to room temperature.
• 4. To make the marinade, stir together 1 C of the prepared and cooled teriyaki sauce, olive oil, lemon juice, green onions and toasted sesame seeds. Pour it carefully into a large freezer safe ziploc bag.
• 5. Place the remaining teriyaki sauce into fridge.
• 5. Add the chicken thighs to the bag and spread the marinade over the chicken as evenly as possible. Close tightly and refrigerate for 3-4 hours.
• 6. Heat your grill to 350 degrees. Place a large piece of foil onto the grill. Drizzle a bit of olive oil onto the foil. Place the chicken onto the foil, sprinkle with salt and pepper and grill until the juices run clear and the chicken is no longer pink. Discard the marinade.
• 7. Reheat the leftover teriyaki sauce and drizzle it over the hot chicken.
• Serve with hot white rice.
• Enjoy!

MARINATED GRILLED TERIYAKI CHICKEN

Steps:

• In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
• Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
• Transfer to refrigerator and let marinade 1 - 8 hours.
• Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
• Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
• While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
• Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
• Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS

Steps:

• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
• Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
• Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
• Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
• Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
• Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.