Grilled Teriyaki Chicken Rachael Ray Recipes

Steps:

• In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.
• Preheat an outdoor or indoor grill or grill pan to medium-high.
• Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.
• Drizzle honey into a small bowl. Add vinegar and combine with a fork.
• Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
• Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste.
• Slice the chicken meat thinly on an angle. Mound up 1/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately.

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.

Steps:

• Place a pot of water on the stove for the soba and bring to a boil.
• For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
• For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
• Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
• Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.

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.

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a shallow dish; add chicken and turn to coat. Cover and refrigerate for at least 2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side .

Steps:

• Heat soy sauce and sugar together until sugar dissolves.
• Remove from heat and mix in ginger, garlic, onions and sesame oil.
• Meanwhile, par-boil the chicken until almost done.
• Drain chicken and cool slightly.
• Pour marinade in a zip-lock bag or marinade pan.
• Add chicken and marinate overnight, turning occasionally.
• Grill until heated through and skin gets a little crispy.
• Remaining marinade can be boiled and served with the chicken.
• The chicken can also be broiled in the oven.

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.

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.