TANGERINE CHICKEN TERIYAKI
This chicken teriyaki recipe is a favorite because it uses the natural sweetness of tangerine balsamic vinegar and a touch of honey to create the sweet, salty sauce, making it easily fit into paleo dietary restrictions. Delicious over rice, quinoa, or salad greens.Want to buy all of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here>>
Provided by Olivelle
Categories Chicken
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle the salt over the chicken and let sit for at least 30 minutes at room temperature.
- In the meantime, prepare the teriyaki sauce by mixing honey, vinegar, and soy sauce in a bowl. Whisk to combine.
- Heat the oil in a heavy bottomed frying pan over high heat.
- Brown the chicken 3-5 minutes per side until cooked through and golden.
- Add the teriyaki sauce to the skillet with chicken. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
- The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
- Slice the chicken and pour the remaining teriyaki sauce over the top. Serve over rice with a sprinkle of orange zest and green onions. Enjoy!
Nutrition Facts : ServingSize 4
TANGERINE TERIYAKI RIBS
Steps:
- Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
- In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
- Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
- While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
- About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
- INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.
TERIYAKI CHICKEN
These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade. During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.-Jean Clark, Albion, Maine
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a thermometer reads 180° and juices run clear.
Nutrition Facts : Fat 23 g fat (6 g saturated fat), Cholesterol 202 mg cholesterol, Sodium 1,098 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 62 g protein.
3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, brown sugar
Provided by Alvin Zhou
Categories Dinner
Time 27m
Yield 4 serving
Number Of Ingredients 3
Steps:
- Sear the chicken thighs evenly in a pan, then flip.
- Add the soy sauce and brown sugar, stirring and bringing to a boil.
- Stir until the sauce has reduced and evenly glazes the chicken.
- Serve with rice, if desired!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
TANGERINE TERIYAKI CHICKEN
Provided by Hy-Vee Test Kitchen
Yield 1
Number Of Ingredients 9
Steps:
- 1. In a shallow bowl, combine soy sauce, tangerine (or orange) juice, tangerine (or orange) zest, honey, sesame oil, garlic, the white part of the scallion and ginger. Whisk to mix.
- 2. Place chicken into shallow bowl with marinade. Cover and marinate in the refrigerator for 30 to 60 minutes, turning twice.
- 3. Preheat grill or boiler to high temperature.
- 4. Place the chicken breast in a broiling pan that has been sprayed with nonstick cooking spray.
- 5. Strain the marinade into a small saucepan. Bring sauce to a boil over high heat and boil down until it is a thick, syrupy glaze.
- 6. Broil the chicken until done, 3 to 5 minutes per side, brushing each side with glaze as it cooks.
- 7. Transfer chicken to a plate. Spoon any remaining glaze over it.
- 8. Sprinkle chicken with the chopped green part of the scallion and serve at once.
Nutrition Facts :
TANGERINE TERIYAKI CHICKEN
Make and share this Tangerine Teriyaki Chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Line a broiler pan with foil and set the broiler to high.
- Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
- Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
- Pour 1/3 of the sauce in a bowl and set aside.
- Cut chicken breasts lengthwise into quarters.
- Thread each piece onto a skewer.
- Brush with oil.
- Place in broiler pan; season with salt and pepper.
- Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
- Serve with reserved sauce.
Nutrition Facts : Calories 318.9, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1281.6, Carbohydrate 14.1, Fiber 0.2, Sugar 10.6, Protein 32.4
QUICK AND EASY TERIYAKI CHICKEN
This recipe is a quick and easy way to get that great teriyaki taste in just 25 minutes. This recipe was inspired by mariposa13's* "Teriyaki Chicken - OAMC"** recipe. I highly recommend eating this chicken on a bowl of cooked white rice. * http://share.food.com/community/mariposa13/style.esi?member_id=120566 ** http://www.food.com/recipe/teriyaki-chicken-oamc-131242
Provided by CalDhubaib
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized bowl, combine the Merinade ingredients.
- Add the chicken to the merinade and let sit for 20 minutes.
- (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
- Heat a medium sized wok and empty the chicken and merinade into it.
- Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
- (Optional) Add the green onions and stir fry for another 30 seconds.
- Remove from heat.You are now ready to serve your chicken!
Nutrition Facts : Calories 941.9, Fat 68.3, SaturatedFat 19.4, Cholesterol 179.3, Sodium 1938.6, Carbohydrate 46.6, Fiber 0.5, Sugar 41.6, Protein 35.5
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