Best Marinated Teriyaki Chicken Recipes
MARINATED GRILLED TERIYAKI CHICKEN BREASTS
Serve your family this grilled chicken that's ready in 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 0 g
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
PINEAPPLE TERIYAKI MARINATED CHICKEN
Steps:
- Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.
TERIYAKI MARINATED CHICKEN
I searched for a long time to find a teriyaki marinade with a flavor as good as what you find in some restaurants, with the right amount of sweet and salty. Finally I made up my own recipe where the flavor increases the longer you marinate. Also works well with pork chops or beef steaks.
Provided by Kate
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat the oven broiler.
- Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 17 g, Cholesterol 68.4 mg, Fat 15.2 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 982.5 mg, Sugar 14.5 g
MARINATED TERIYAKI CHICKEN
Chicken breasts in a white wine marinade, seared in a teriyaki saute and served with an onion/bell pepper mixture. Healthy, Asian-style chicken that is simple to prepare.
Provided by Elliot
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour.
- Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside.
- Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.
- Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.
Nutrition Facts : Calories 324 calories, Carbohydrate 10 g, Cholesterol 68.4 mg, Fat 8.7 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 1.4 g, Sodium 165.2 mg, Sugar 4.8 g
AWESOME 48 HOUR MARINATED TERIYAKI CHICKEN (NORM'S TERIYAKI)
Two days may seem like an awful long time to marinate but I promise you it is worth it! This recipe was given to me by my Hawaiian friend, Norm. It is an authentic, no fail, super yummy way to prepare teriyaki. I have used this same recipe for anywhere from 2-6 lbs. of meat.
Provided by MaMas Apprentice
Categories Chicken
Time 33m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix soy sauce, water, and sugar until sugar dissolves.
- Add green onions, ginger, and garlic to bowl.
- Add chicken pieces.
- Cover and marinate 48 hours.
- Grill chicken on low 9 minutes each side or until cooked all the way through. (Make sure to grill on low or, if broiling, broil away from the heat. The high sugar content of the marinade will cause the chicken to burn if it is cooked at too high a temperature).
TERIYAKI MARINATED CHICKEN
Steps:
- In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours. Preheat the oven broiler. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.
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