Citrus Teriyaki Chicken Recipes

GRILLED CHICKEN CITRUS TERIYAKI

Grilled Chicken Citrus Teriyaki image

Stir-frying on the grill adds a smoky flavor that complements the sweet, citrus marinade.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 2

Number Of Ingredients 8

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.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 27 g, TransFat 0 g

GRILLED CHICKEN CITRUS TERIYAKI

Grilled Chicken Citrus Teriyaki image

Stir-frying on the grill adds a smoky flavour that compliments the sweet, citrus marinade.

Categories Entree

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

1/4 cup (50 mL) teriyaki baste and glaze (from 12 oz bottle)
1/4 cup (50 mL) frozen (thawed) orange juice concentrate
2 tsp (10 mL) grated orange peel
1/2 lb (250 g) uncooked chicken breast tenders
1 cup (250 mL) sugar snap pea pods
1 cup (250 mL) sliced fresh mushrooms
1 medium zucchini, cut into 1/2-inch (1.25 cm) slices (2 cups/500 mL)
1/2 medium red bell pepper, cut into 1-inch (2.5 cm) pieces (3/4 cup/175 mL)

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 centre. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 1 g, ServingSize 2 Servings, Sodium 880 mg, Sugar 27 g, TransFat 0 g

CITRUS TERIYAKI CHICKEN

Citrus Teriyaki Chicken image

Make and share this Citrus Teriyaki Chicken recipe from Food.com.

Provided by Housewife Hopeful

Categories < 30 Mins

Time 26m

Yield 5 serving(s)

Number Of Ingredients 5

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.

Nutrition Facts : Calories 130.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.8, Carbohydrate 0.2, Fiber 0.1, Protein 27.3

CITRUS TERIYAKI GLAZE 2

Citrus Teriyaki Glaze 2 image

Another take on citrus teriyaki glaze. I like both of my recipes and use them each for the same items....chicken and salmon...but they are each slightly different so it just depends on my mood!

Provided by QueenJellyBean

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

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.

CITRUS TERIYAKI GLAZE

Citrus Teriyaki Glaze image

Make and share this Citrus Teriyaki Glaze recipe from Food.com.

Provided by QueenJellyBean

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon minced ginger
3/4 cup orange juice
1 cup teriyaki sauce
1/4 cup brown sugar
1/2 teaspoon Chinese five spice powder
1 tablespoon cornstarch
1 tablespoon water

Steps:

Begin to heat sesame oil in a saute pan. Add garlic and ginger and lightly saute.
Add orange juice and bring to a simmer. Add teriyaki sauce and brown sugar. Bring to a simmer and hold for 5 minutes at the simmer.
In a small bowl, mix cornstarch and water thoroughly. Mix into teriyaki mixture slowly, stirring with a wire whisk.
Continue to cook until just thinner than gravy. Serve over meat of your choice. Top with sesame seeds.
For the chicken fritters, toss lightly.

Nutrition Facts : Calories 173.4, Fat 3.5, SaturatedFat 0.5, Sodium 2766.1, Carbohydrate 32.1, Fiber 0.2, Sugar 26.6, Protein 4.7

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