Grilled Chicken Citrus Teriyaki 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.

CITRUS CHICKEN RICE BOWLS

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 lime, juiced
• 1 orange, juiced
• 1 clove garlic, minced
• 4 boneless, skinless chicken thighs
• Olive oil, for oiling grill grates
• Steamed Brown Rice, recipe follows
• Daikon and Carrot Pickles, recipe follows
• 1 jalapeno, seeded and sliced
• 1/2 English cucumber, sliced thinly on a bias
• Hoisin sauce, to taste
• 1/4 cup fresh cilantro leaves
• Sriracha Aioli, recipe follows
• 1 lime, cut into wedges
• 1 cup brown rice
• Kosher salt
• 1 cup julienned carrots
• 1 cup julienned daikon
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 cup mayonnaise
• 1 tablespoon sriracha, or to taste

Steps:

• For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
• To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
• Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
• Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
• Mix mayonnaise and sriracha together in a small bowl.

GRILLED TERIYAKI CHICKEN (RACHAEL RAY)

Ingredients:

• 1 1/2 lbs chicken breasts
• 1/3 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 tablespoon montreal steak grill seasoning

Steps:

• In a large plastic food storage bag, combine teriyaki sauce, oil and grill seasoning.
• Add chicken, close bag and combine to coat evenly.
• Let stand 15 minutes.
• Preheat an outdoor or indoor grill or grill pan to medium-high.
• Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.

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.