Teriyaki Grill Nutrition Facts Recipes

GRILLED TERIYAKI CHICKEN

Steps:

• First, prepare homemade teriyaki chicken marinade by following this recipe. Reserve around 2 tablespoons of marinade to thicken for later.
• Next, place 1.5-lbs. of chicken breast into a gallon-size plastic bag or large stasher bag. Then, pour on teriyaki marinade and let sit in the fridge for 30-minutes to 2 hours.
• Preheat the grill to 425ºF and rub your grill grates with olive oil.
• Grill chicken breast at 425ºF for 7-10 minutes on each side or until the chicken reaches an internal temperature of 160ºF - 165ºF. If you've got leftover marinade, we suggest using a meat brush to brush on some teriyaki marinade a few times during the grilling process to really infuse the chicken with flavor.
• Remove chicken breast from grill and let rest for 5 minutes so that the chicken can continue cooking.
• To thicken the remaining teriyaki sauce, pour the sauce you set aside into a small saucepan and bring to a boil. whisk 1 teaspoon of cornstarch with 2 teaspoons of water to create a cornstarch slurry and then add it to the pat. Whisk the sauce until thickened.
• Serve grilled teriyaki chicken with the extra sauce and your favorite sides.

TERIYAKI GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
• Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

GRILLED TERIYAKI CHICKEN KABOBS

Steps:

• Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
• Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
• Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
• Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
• Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

GRILLED TERIYAKI BEEF SKEWERS

Steps:

• Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.