Thursday, March 17, 2011

Grilled teriyaki chicken!

I could eat chinese food every day of my life.  I just love it.  Unfortunately it's not cheap nor healthy... Tonight I decided to do my own spin on it.  I had a few different marinades/salad dressings I could use to do my chicken in, I had a ton of veggies and brown rice.  It turned out AMAZING!!! I hope you all enjoy it as much as the hubby and I did!!

4 chicken breasts, cleaned
1 cup of sesame ginger dressing or marinade (I used a mixture of Lawry's and Ken's salad dressing)
3 green peppers
3 carrots
3 celery stalks
2 small onions
2 1/2 tbsp of butter
1 1/4 tsp fresh garlic
3 Tbsp teriyaki sauce (I used Kikkoman)

Take a fork and poke 4 sets of holes along the chicken breasts.  Put them in a big ziploc bag.  Add one cup of sesame ginger marinade/dressing. Put in fridge and let marinate as long as possible.  I let mine sit for 6 hours.  If you can, move the bag, massage the marinade into the meat a few times while it sits. 

Husband loves to grill so he fired up the charcoals and got the grill to 320.  Cooked the chicken on each side for 10 minutes.  (the other two breasts were a different marinade.  The dark ones are the sesame ginger)

While the meat is cooking, chop up your veggies.  Tale the celery, cut the stalk horizontally all the way up.
 Cut the peppers into big chunks
Cut the carrots into slices about 1/8 in thick
Cut the onion into quarters.  Then you have big chunks which is the natural layers of the onions.
Heat a large pan to medium high.  Put the butter in. Once the butter is melted, add the garlic.  This is my favorite smell - EVER.  Stir the ingredients together.
Let cook for a minute.  Then add the teriyaki sauce.  Look cook for two minutes.  Then add all the veggies.  It may seem like a lot in the pan at once, but they cook down.  Also, some juices from the veggies add to the sauce for the vegetables.  Cook for about 10 minutes, stirring often.  You don't want the vegetables to be soggy - just tender.  You want to be able to tell they're fresh and have a slight crisp to them. I added a little pepper to the veggies.  With all the teriyaki sauce, you will not need salt. 

Once the veggies and chicken are done, serve over brown rice.  I put the veggies on my rice so it can soak up all the sauce. The chicken is slightly glazed from the marinades and it gets dark and crispy on the grill.  Mmm mmm mmm!!!

Any questions or comments?

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