Best Teriyaki Glazed Chicken Recipes

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

TERIYAKI GLAZED CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

TERIYAKI GLAZED PORK CHOPS AND BBQ CHICKEN

Steps:

• Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight.
• Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving.

TERIYAKI GLAZED OVEN-BAKED CHICKEN

Steps:

• In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined.
• Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken.
• Cover and refrigerate the chicken for 8 hours.
• Remove the chicken from the marinade and discrd marinade.
• Set oven to 400 degrees.
• Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up.
• Sprinkle lightly with salt.
• Bake for about 40-45 minutes or until the chicken is done.
• Brush with the reserved marinade 5 minutes before end of cooking.

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

ORANGE-TERIYAKI GLAZED CHICKEN WITH WILD AND BROWN RICE

Steps:

• Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
• While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
• Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.

GLAZED TERIYAKI CHICKEN STIR FRY SUB

Steps:

• Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
• Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
• Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
• Arrange lettuce on rolls and top with stir fry mixture; serve warm.

TERIYAKI GLAZED CHICKEN WINGS

Steps:

• Place chicken wings in slow cooker; pour combined remaining ingredients, except parsley and sesame seeds, over chicken wings.
• Cover and cook on high 3-4 hours. Sprinkle with parsley and sesame seeds.