Grilled Teriyaki Chicken Tenders Recipes

GRILLED TERIYAKI CHICKEN

Steps:

• Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
• Seal bag, and shake to coat.
• Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
• Preheat grill for high heat.
• Lightly oil the grill grate.
• Remove chicken from bag, discarding any remaining marinade.
• Grill for 6 to 8 minutes each side or until juices run clear when chicken is pierced with a fork.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

MARINATED GRILLED TERIYAKI CHICKEN

Steps:

• In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
• Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
• Transfer to refrigerator and let marinade 1 - 8 hours.
• Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
• Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
• While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
• Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
• Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

BREADED CHICKEN TENDERS

Steps:

• Cut the chicken breasts into strips.
• Season the chicken with salt and pepper.
• Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
• Dip each strip into flour, shaking off the excess flour.
• Then dip into the beaten egg, and coat well with breadcrumbs.
• Repeat with the remaining chicken strips.
• Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
• Transfer to a plate lined with kitchen paper to absorb the excess oil.

GRILLED HONEY TERIYAKI CHICKEN TENDERS RECIPE

Steps:

• In a gallon freezer bag, combine ¾ cup coconut milk, lime juice, ¼ cup Honey Teriyaki Sauce and Garlic Garlic™ Seasoning. Add seasoned chicken; seal well and toss to coat. Refrigerate 2 hours or up to overnight. In small storage container, combine mayonnaise, remaining ¼ cup coconut milk and remaining container ¼ cup Honey Teriyaki Sauce; salt and pepper as desired. Whisk to combine. Cover and refrigerate until ready to serve. Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Place chicken on grill. Grill, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Serve chicken tenders with dipping sauce. Serve with Quick & Easy Broccoli Salad. Make Ahead & Freeze: Prepare step 1. Place step 2 ingredients except mayonnaise in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Wine Pairing: Cabernet Sauvignon. Nutrition per Serving: Calories: 320 Total Fat: 19g Sat. Fat: 4g Cholest: 90mg Sodium: 520mg Carbs: 8g Fiber: 0g Sugar: 8g Protein: 26g

GRILLED TERIYAKI CHICKEN TENDERS

Steps:

• Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.