Nuwave Teriyaki Chicken Recipes

NUWAVE - TERIYAKI CHICKEN

Steps:

• Cut chicken breasts into 3 to 4 inch pieces. Place in a zip-loc bag along with Teriyaki Sauce, diced onion, garlic, lemon juice and pepper. Marinate in the refrigerator for 2 hours.
• Place Chicken on the 1 inch rack in the Nu-wave Oven and cook for 15 minutes. Pour Teriyaki Marinade into an aluminum pan, casserole dish, or any container that can be placed in the Nu-wave Oven. Remove chicken from the oven and place it on top of the marinade. Be sure to turn it over. Cook for 15 minutes. Let it sit for 5-10 minutes and serve.
• Adjust cooking time for larger pieces.

TERIYAKI CHICKEN - NUWAVE OVEN RECIPE - (5/5)

Steps:

• Cut chicken breasts into 3 to 4 inch pieces. Place in a zip-loc bag along with Teriyaki Sauce, diced onion, garlic, lemon juice and pepper. Marinate in the refrigerator for 2 hours. 2 Place Chicken on the 1 inch rack in the Nu-wave Oven and cook for 15 minutes. Pour Teriyaki Marinade into an aluminum pan, casserole dish, or any container that can be placed in the Nu-wave Oven. Remove chicken from the oven and place it on top of the marinade. Be sure to turn it over. Cook for 15 minutes. Let it sit for 5-10 minutes and serve. 3 Adjust cooking time for larger pieces.

MICROWAVE CHICKEN TERIYAKI

Steps:

• Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.
• Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

NUWAVE ELITE CRISPY BAKED CHICKEN

Steps:

• 1. Put chicken pieces in a big sealable bowl. Sprinkle with Liquid Smoke. Seal and shake to ensure chicken is covered. Open and sprinkle the pieces with Sparkle. Close and shake. Open and sprinkle the pieces with Sparkle again to cover pieces well with seasoning. If there's time, put sealed container in refrigerator and let marinate overnight. If not, let marinate for 20-30 minutes.
• 2. When ready to cook, put mushrooms in the base. Place chicken pieces on 3" rack with skin side down. If cooking two pieces, put in the middle of the rack directly under the heating element.
• 3. Cook at 420 (Default Temp) for 10 minutes. After 10 minutes, turn chicken over and Sear(450) for 15 minutes. This will require you to set it to Sear at three 5 minute intervals. This is what crisps up the chicken quite nicely.
• 4. As soon as the last Sear is done, remove the dome. This will ensure the skin stays crispy. While the chicken is cooking, the juices will drip down and get soaked up into the mushrooms.

PRESSURE COOKER TERIYAKI CHICKEN

Steps:

• Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
• Stir cornstarch into cold water and set aside.
• Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.