Teriyaki Chicken With Roasted Scallions Recipes

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON

Steps:

• Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
• Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
• Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
• Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
• Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.

CHICKEN TERIYAKI WITH GINGER RICE

Steps:

• In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
• Preheat a grill or grill pan over medium heat.
• Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
• In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
• While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
• Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.