Grilled Chicken Citrus Teriyaki

For a different citrus flavor, try using grated lime or lemon peel instead of orange. Complete this meal by serving the mixture over hot cooked rice.

Grilled Chicken Citrus Teriyaki

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup teriyaki baste and glaze (from 12-oz bottle)

  • ¼

    cup frozen (thawed) orange juice concentrate

  • 2

    teaspoons grated orange peel

  • ½

    lb uncooked chicken breast tenders (not breaded)

  • 1

    cup sugar snap pea pods

  • 1

    cup sliced fresh mushrooms (3 oz)

  • 1

    medium zucchini, cut into ½-inch slices (2 cups)

  • ½

    medium red bell pepper, cut into 1-inch pieces (¾ cup)

Directions

1. 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. 2. Meanwhile, heat gas or charcoal grill. Place grill basket (grill “wok”) on grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket. Cover grill; cook 6 to 8 minutes, shaking grill basket or stirring chicken occasionally, until chicken is brown. 3. Add remaining ingredients to grill basket. Cover grill; cook 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 grill; cook 2 to 3 minutes or until hot


Nutrition

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