Grilled Teriyaki Chicken Rachael Ray Best Recipes

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GRILLED TERIYAKI CHICKEN (RACHAEL RAY)

2015-06-03



Grilled Teriyaki Chicken (Rachael Ray) image

This has become one of my favorite ways to do chicken breasts on the grill and it is as easy as it can be. Recipe courtesy of Rachael Ray of the Food Network.

Provided by Marie

Categories     Chicken Breast

Time 16m

Yield 6 serving(s)

Number Of Ingredients 4

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.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

2022-09-28



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients:

  • 2 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt, eyeball it
  • 1 rounded cup white rice
  • 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
  • 4 boneless, skinless chicken breasts
  • 4 boneless, skinless chicken thighs
  • Vegetable oil, for drizzling
  • Salt and pepper
  • 1 cup chicken broth or water
  • 1-inch ginger root, peeled and chopped
  • 1/4 cup honey
  • 1/2 cup teriyaki sauce
  • 1 tablespoon toasted sesame oil
  • 4 scallions, thinly sliced
  • 1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

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