Ginger Teriyaki Chicken Recipes

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

GINGER TERIYAKI CHICKEN

Steps:

• Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
• Heat to a boil; reduce heat and simmer 5 minutes.
• Heat 1 tablespoon of the oil in large skillet or wok over high heat.
• Cook and stir vegetables about 4 minutes or until crisp-tender.
• Remove from skillet; set aside.
• Pour the remaining 1 tablespoon oil in skillet.
• Cook and stir chicken about 4 minutes or until no longer pink.
• Add cooked vegetables back to skillet.
• Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
• Serve over rice.

CHICKEN TERIYAKI WITH GINGER RICE

Steps:

• In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
• Preheat a grill or grill pan over medium heat.
• Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
• In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
• While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
• Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.

GINGER TERIYAKI CHICKEN

Steps:

• Mix first 4 ingredients until blended. Reserve 1/4 cup teriyaki sauce mixture for later use. Pour remaining teriyaki sauce mixture over chicken in shallow dish, turn to evenly coat both sides of chicken. Refrigerate 1 hour to marinate.
• Heat broiler. Remove chicken from marinade; discard marinade. Place chicken on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 15 min. or until chicken is done (165°F), turning occasionally and brushing with reserved teriyaki sauce mixture.

GRILLED TERIYAKI GINGER CHICKEN WITH PINEAPPLES

Steps:

• 1. Pierce the chicken breast.
• 2. Marinate at least 30 mins with half of the teriyaki sauce as well as grated ginger, salt, and pepper.
• 3. Add in the canola oil.
• 4. Grill chicken about 5 mins each side (depending on the thickness... the thinner, the better). Also grill the pineapples.
• 5. Place the chicken in an oven dish.
• 6. Pour the other half of the teriyaki sauce over the chicken.
• 7. Top with sesame seeds and grilled pineapples. Keep warm in oven until ready to serve. Serve over white rice. Delicious!