SWEET AND SOUR GRILLED TERIYAKI CHICKEN (FAJITAS)
We never thought to mix teriyaki chicken with sweet and sour vegetables, but we're sure thankful Allison did. The combination is fantastic. The saltiness from the chicken and the slight sweetness from the peppers and onions is an excellent fusion of flavors. This dish would go great served with tortillas or over a bed of Jasmine...
Provided by Allison Hazell
Categories Chicken
Time 50m
Number Of Ingredients 20
Steps:
- 1. 8-24 hours before cooking, whisk together marinade ingredients.
- 2. Marinate chicken thighs.
- 3. Prepare grill to medium-high heat.
- 4. Put oil for veggies into a large foil pan.
- 5. Add all of the sliced onions and peppers. DO NOT ADD vinegar and sugar yet! Put foil cover over this veggie pan.
- 6. Saute veggies in pan. Cover grill. Check and stir/turn periodically. Let veggies soften and start to brown just a bit.
- 7. Put marinated chicken thighs on grill. These don't take too long... maybe 5 minutes on each side. Make sure they get glazy/crispy on the outside. But don't cook too long.
- 8. Put to the side or on a top rack when you think they are done.
- 9. Combine the vinegar and sugar.
- 10. To the browned/sauteed veggies add vinegar and sugar, lighty mix.
- 11. When sugar is melted and everything is mixed, add grilled chicken thighs... nestle them into the veggies. Cover grill and heat for 3-5 minutes.
- 12. Sprinkle fresh parsley or cilantro on top for garnish (if desired) and serve!
SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
CHICKEN FAJITAS WITH TERIYAKI GLAZE
This is not your typical chicken fajita recipe. The chicken is very flavorful and the glaze adds just the right amount of sweetness.
Provided by dalamy
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
- Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
- Caramelize onions and peppers in oil and butter in skillet over medium heat.
- Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
- To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
Nutrition Facts : Calories 508.6, Fat 22.4, SaturatedFat 9.7, Cholesterol 34.6, Sodium 2078.8, Carbohydrate 60.7, Fiber 3.7, Sugar 12.4, Protein 16.6
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
TERIYAKI CHICKEN FAJITAS
Make and share this Teriyaki Chicken Fajitas recipe from Food.com.
Provided by TARGETreg Recipes
Categories Chicken Breast
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes.
- Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes.
- Divide the mixture among the tortillas and serve.
Nutrition Facts : Calories 81.7, Fat 7.2, SaturatedFat 0.6, Sodium 3, Carbohydrate 4.6, Fiber 1.7, Sugar 2.4, Protein 0.8
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