GRILLED TERIYAKI CHICKEN
PREP TIME: 15 MINUTES, PLUS 30 MINUTES COOLING, AND 6-8 HOURS MARINATING
COOK TIME: 35-39 MINUTES
MAKES: 4 SERVINGS
4 garlic cloves, peeled and minced
1 T grated ginger
2 t toasted sesame oil
½ cup mirin
2 cups pineapple juice
4 t cornstarch
¼ cup soy sauce
1 T molasses
½ t salt
4 boneless, skinless chicken breasts
2 t toasted sesame seeds
1. In a small saucepan over medium heat, combine garlic, ginger, and sesame oil. Cook until garlic and ginger begin to brown, about 3 minutes.
2. In a small bowl, whisk together mirin, pineapple juice, and cornstarch. Add to garlic and ginger mixture; bring to a simmer. Once sauce has thickened, remove from heat and stir in soy sauce, molasses, and salt.
3. Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour.
4. Place chicken breasts into a medium bowl and pour in teriyaki sauce. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.
5. After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce. Cook for 10-12 minutes on each side, or until the internal temperature reaches 165°F.
6. Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.
Gather ingredients.
Add 1 T grated ginger and 4 peeled and minced garlic cloves to a small saucepan.
Add 2 t toasted sesame oil.
Cook over medium heat until garlic and ginger begin to brown, about 3 minutes. Then add ½ cup mirin to a small bowl.
Add 2 cups pineapple juice.
Add 4 t cornstarch; whisk to combine.
Add to garlic and ginger mixture; bring to a simmer.
Once sauce has thickened, remove from heat and add ¼ cup soy sauce.
Add 1 T molasses.
Add ½ t salt. Then whisk to combine.
Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour. Place 4 boneless, skinless chicken breasts into a medium bowl. Pour teriyaki sauce over chicken. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.
After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce.
Cook for 10-12 minutes on each side or until the internal temperature reaches 165°F.
Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.
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Ashley, this dinner looks delicious and healthy! Thanks for new ideas for cooking on the grill and a great summer combo.
I know the recipe is about the chicken, but could you tell me what you put on your shredded kale? The picture hints as to what it looks like and I’m always lacking in how to “dress” kale. Thanks!
For this dish, we just mixed the kale with a basic vinaigrette sweetened with pineapple juice and flavored with a tiny touch of sesame oil. For more kale ideas, check out these delicious recipes:
http://www.raisingjane.org/journal/53601
http://www.raisingjane.org/journal/47461