Best Spicy Grilled Chicken Teriyaki Recipes

Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons hot pepper jelly
1 1/2 tablespoons Dijon mustard
8 slices 7-grain bread
12 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
1 ripe avocado, thinly sliced
8 slices Boar's Head Bold 3 Pepper Colby¿ Jack Cheese
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature

Steps:

Stir together the pepper jelly and mustard in a small bowl.
To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.

Spicy Grilled Chicken Teriyaki image

Provided by @MakeItYours

Number Of Ingredients 15

3 pounds boneless skinless chicken thighs
1/2 cup water
1 cup pineapple juice
1 cup soy sauce
3 tablespoons mirin
3 tablespoons red miso paste
1 tablespoon white vinegar
1/2 cup dark brown sugar
2 teaspoons minced garlic
1/2 teaspoon powdered ginger (or 1/4 teaspoon fresh grated ginger root)
2 teaspoons sesame oil
3 tablespoons toasted sesame seeds
3 green onions, diced (whites and green)
2 tablespoons sriracha (optional)
1 teaspoon gochujang (optional)

Steps:

Mix all of the marinade ingredients together in a large container or plastic ziplock bag, and place the boneless, skinless chicken thighs inside. Marinate for 24 hours.
Preheat your grill to 400-450°.
Remove the chicken from the marinade and place on the grill.
Grill for 4-5 minutes per side, until the internal temperature at the thickest part, is 165°.
Remove from the grill and serve with steamed rice, extra teriyaki sauce, and sriracha.