Citrus Teriyaki Chicken Recipes

GRILLED CHICKEN CITRUS TERIYAKI

Steps:

• In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place grill basket (grill "wok") over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
• Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
• Add remaining ingredients to grill basket. Cover and grill 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.

CITRUS TERIYAKI CHICKEN

Steps:

• Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.

CITRUS TERIYAKI GLAZE

Steps:

• Begin to heat sesame oil in a saute pan. Add garlic and ginger and lightly saute.
• Add orange juice and bring to a simmer. Add teriyaki sauce and brown sugar. Bring to a simmer and hold for 5 minutes at the simmer.
• In a small bowl, mix cornstarch and water thoroughly. Mix into teriyaki mixture slowly, stirring with a wire whisk.
• Continue to cook until just thinner than gravy. Serve over meat of your choice. Top with sesame seeds.
• For the chicken fritters, toss lightly.

CITRUS CHICKEN RICE BOWLS

Steps:

• For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
• To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
• Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
• Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
• Mix mayonnaise and sriracha together in a small bowl.

CITRUS TERIYAKI GLAZE 2

Steps:

• Mix ingredients together in a saucepan.
• Heat to a mild boil. Stirring frequently cook 5-10 minutes to reduce to a glaze.
• Serve over salmon, chicken or pork.
• You can mix ingredients together and use as a marinade for salmon, chicken or pork. Marinate for three hours. Make sure you reserve some to cook for a glaze later.