Citrus Teriyaki Chicken Best Recipes

GRILLED CHICKEN CITRUS TERIYAKI

Ingredients:

• 1/4 cup teriyaki baste and glaze (from 12-oz bottle)
• 1/4 cup frozen (thawed) orange juice concentrate
• 2 teaspoons grated orange peel
• 1/2 lb uncooked chicken breast tenders (not breaded)
• 1 cup sugar snap pea pods
• 1 cup sliced fresh mushrooms (3 oz)
• 1 medium zucchini, cut into 1/2-inch slices (2 cups)
• 1/2 medium red bell pepper, cut into 1-inch pieces (3/4 cup)

Steps:

• In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place grill basket (grill "wok") over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
• Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
• Add remaining ingredients to grill basket. Cover and grill 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.

LEMON TERIYAKI CHICKEN

Ingredients:

• 1/2 cup lemon juice (To me, the flavor is a little too strong, so I add somewhere between a 1/4 and 1/2 cup- just my pref)
• 1/2 cup soy sauce
• 1/4 cup sugar
• 3 tablespoons brown sugar
• 2 tablespoons water
• 4 cloves garlic, finely chopped
• 8 chicken thighs

Steps:

• In skillet, combine all ingredients except chicken.
• Cook over medium heat 3- 4 minutes.
• Add chicken.
• Simmer 30 minutes or until thoroughly cooked.
• Cover the chicken for the first 15 minutes and then take the lid off, flip the chicken over and continue to cook for another 15 minutes or so uncovered.
• The liquid will start to thicken and develop a nice glaze on the chicken.
• I think its done with the glaze has thickened and the chicken gets a cripsy brown on the edges.

CITRUS TERIYAKI CHICKEN

Ingredients:

• 1/2 cup Lawry teriyaki marinade with pineapple juice
• 1 (20 ounce) can DOLE® Pineapple Slices, drained
• 1 teaspoon grated orange peel
• 1 teaspoon grated fresh ginger
• 5 boneless skinless chicken breasts

Steps:

• Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.

CITRUS TERIYAKI GLAZE 2

Ingredients:

• 1 cup orange juice
• 2 tablespoons minced ginger (more if you prefer)
• 1/4 cup green onion, chopped fine
• 1/2 cup teriyaki sauce
• 3 tablespoons lime juice
• 2 garlic cloves, minced

Steps:

• Mix ingredients together in a saucepan.
• Heat to a mild boil. Stirring frequently cook 5-10 minutes to reduce to a glaze.
• Serve over salmon, chicken or pork.
• You can mix ingredients together and use as a marinade for salmon, chicken or pork. Marinate for three hours. Make sure you reserve some to cook for a glaze later.