I've been super busy lately, so I'm sharing some of my favorite recipes that are already on the blog. A few good recipes for summer! Enjoy!
This chicken was absolutely delicious. It was so juicy and flavorful. I love teriyaki chicken and I have cooked it many different ways, and this one is at the top of my list. It doesn't have a thick teriyaki sauce that goes with the meat, but instead a thinner marinade that really penetrates the meat and gives it a great flavor. Please make this. I promise you won't be disappointed. I served this over baked rice with a fresh salad. I'll be sharing the rice recipe later.
Grilled Teriyaki Chicken
from Mel's Kitchen Cafe
6 boneless, skinless chicken breasts**
6 ounces (3/4 cup) pineapple juice*
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling*
Hot rice, for serving
*I used canned pineapple. As for measuring the amount of pineapple juice, I used the entire juice from a large can of pineapple rings.
**I also halved the amount of chicken I used and plan on using the other half of the marinade in another recipe.
In a small bowl, whisk together the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar, and garlic powder. Add the chicken breasts to a large Ziploc bag or dish and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Remove chicken from marinade. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. I brushed the chicken with the marinade when I first put the chicken on the grill, and again when I flipped it. I believe it cooked long enough after adding the marinade to kill all the germs, but use your own judgement. When the chicken has about 4-5 minutes left to cook, add the rings of pineapple and grill for 2 minutes per side. Remove chicken and put on a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.