Teriyaki Delight Recipes

TERIYAKI DELIGHT

Teriyaki Delight image

This is an easy and delicious main dish. If you started marinating the chicken in the morning, this is a very quick main dish in the evening. Recipe from Family Fun. Prep time does not include marinating time.

Provided by Lavender Lynn

Categories Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons dark sesame oil
8 boneless skinless chicken thighs
sesame seeds, toasted in a skillet
cooked rice
green onion top, cut into 2-inch strips

Steps:

Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
Remove chicken from bag and discard marinade.
This can be cooked on grill or in broiler.
Either way chicken should be cooked about 5 minutes on each side.
Transfer to cutting board and let thighs rest for 5 minutes.
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
Serve over rice, and garnished with green onions.

Nutrition Facts : Calories 242.3, Fat 8.3, SaturatedFat 1.8, Cholesterol 115, Sodium 1047.3, Carbohydrate 12, Fiber 0.6, Sugar 8, Protein 29

TERIYAKI DELIGHT

Teriyaki Delight image

A good teriyaki sauce gives grilled chicken a rich auburn color. My homemade version includes just the right amount of ginger to give it an equally appealing taste. While you can also use boneless breasts for this recipe, boneless thighs stay moister during grilling.

Provided by Brandy Bender

Categories Chicken

Time 4h25m

Number Of Ingredients 13

Ingredients

MARINADE:
1/4 c ketchup
1/4 c hoisin sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp fresh garlic, minced
2 tsp fresh ginger, minced
2 tsp dark sesame oil
TERIYAKI CHICKEN:
8 boneless skinless chicken thighs (about 4 ounces each)
sesame seeds, toasted in a skillet
cooked rice
scallion tops, cut into 2-inch-long strips (optional)

Steps:

1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.

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