Grilled Maple Teriyaki Chicken Food

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

TERIYAKI GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

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.

GRILLED TERIYAKI CHICKEN

Steps:

• Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
• Seal bag, and shake to coat.
• Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
• 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.

GRILLED MAPLE SYRUP TERIYAKI CHICKEN WITH BROWN RICE RECIPE

Steps:

• Make marinade by adding tamari, maple syrup, sesame oil, minced garlic, grated ginger, pepper and Sriracha sauce to a bowl. Place skinless chicken thighs in large plastic ziplock bag. Add marinade. Mix with hands on outside of bag to coat. Marinate in the refrigerator for at least one hour, and preferably overnight. Put the rice on to cook to cook 20 minutes before you are ready to grill the chicken. Preheat grill over medium high heat. Remove chicken from bag and place on top shelf of bbq. Close lid and grill 8-10 minutes on each side, or until chicken reaches internal temperature of 165F Cooking time will vary based on the size of thigh pieces. Remove from grill and slice grilled chicken into long strips. Set aside. To serve place arugula around perimeter of dinner plate or serving platter. Place hot brown rice in middle and top with grilled teriyaki chicken. Garnish with sesame seeds and sliced green onion.tyre

GRILLED TERIYAKI CHICKEN

Steps:

• In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil.
• In a small bowl, whisk together cornstarch and water until smooth, then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving.
• Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
• Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
• Place the marinated chicken on the grill directly over the fire. Discard the marinade. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side.
• Serve with additional teriyaki sauce, rice and vegetables.

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.

GRILLED TERIYAKI CHICKEN

Steps:

• First, prepare homemade teriyaki chicken marinade by following this recipe. Reserve around 2 tablespoons of marinade to thicken for later.
• Next, place 1.5-lbs. of chicken breast into a gallon-size plastic bag or large stasher bag. Then, pour on teriyaki marinade and let sit in the fridge for 30-minutes to 2 hours.
• Preheat the grill to 425ºF and rub your grill grates with olive oil.
• Grill chicken breast at 425ºF for 7-10 minutes on each side or until the chicken reaches an internal temperature of 160ºF - 165ºF. If you've got leftover marinade, we suggest using a meat brush to brush on some teriyaki marinade a few times during the grilling process to really infuse the chicken with flavor.
• Remove chicken breast from grill and let rest for 5 minutes so that the chicken can continue cooking.
• To thicken the remaining teriyaki sauce, pour the sauce you set aside into a small saucepan and bring to a boil. whisk 1 teaspoon of cornstarch with 2 teaspoons of water to create a cornstarch slurry and then add it to the pat. Whisk the sauce until thickened.
• Serve grilled teriyaki chicken with the extra sauce and your favorite sides.

GRILLED MAPLE TERIYAKI CHICKEN

Steps:

• Add all ingredients together and let marinade for at least 2 hours (Tip: If using boneless chicken - you can freeze the chicken in the marinade and let thaw all together).
• Put chicken on already hot grill, cook until done.
• OPTIONAL: pour marinade into a pot bring to a boil for a sauce to pour on top of chicken.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

GRILLED MAPLE BACON CHICKEN BITES

Steps:

• Mix Seasoning, vinegar and oil in large resealable bag. Add chicken; turn to coat well. Refrigerate 30 minutes.
• Meanwhile, place 2 layers of paper towels on a microwavable plate. Place 12 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 4 minutes or until bacon halfway cooked. Repeat with remaining bacon. Remove chicken from marinade. Wrap a piece of bacon around each piece of chicken. Thread 1 piece onto each skewer. Discard any remaining marinade.
• Grill skewers over medium-high heat 8 to 10 minutes or until chicken is cooked through, turning occasionally.