Tailgate Chicken Teriyaki Recipes

LIME CHICKEN TEQUILA TAILGATE

Steps:

• Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
• On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
• Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
• To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
• Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

TAILGATE CHICKEN TERIYAKI

Steps:

• For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
• Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.
• When you get to the parking lot, preheat a portable grill.
• Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.

LOW CAL CHICKEN TERIYAKI

Steps:

• Preheat oven to 375.
• Combine honey, soy sauce, vinegar, thyme, paprika, cayenne pepper, allspice and black pepper in a shallow baking dish; mix well.
• Pierce both sides of each chicken breast with a fork.
• Place in a baking dish; turn several times using tongs.
• Bake chicken, basting several times with sauce, for 30 minutes.
• Serve over rice or chill breasts and slice into thin strips for salads or wraps.