Saturday, June 1, 2013

Grilled Teriyaki Chicken {repost}

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.


Rita said...

Looks and sounds wonderful!
Rita said...

I love chicken teriyaki. Your recipe looks yummy, skinny and easy to make!

Mel said...

Your picture is lovely, Amber - I'm so glad you liked this!

ShannonP said...

I made this tonight. It was delicious. We had the chicken, rice, corn on the cob and grilled pineapple.

SkinnyMommy said...

So easy and looks so yummy too!


Related Posts with Thumbnails