This is a print preview of "Citrus Grilled Chicken Teriyaki" recipe.

Citrus Grilled Chicken Teriyaki Recipe
by Chef Feiny www.feintastingfoods.com

Citrus Grilled Chicken Teriyaki

You can enjoy this meal ALL year round........when the citrus hits the chicken it's a match made in heaven ;-)

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Wine and Drink Pairings: white wine, sweet white wine, iced tea, lemonade, Raspberry Iced Tea

Ingredients

  • 1/4 cup teriyaki baste and glaze (from 12-oz bottle)
  • 1/4 cup frozen (thawed) orange juice concentrate
  • 2 teaspoons grated orange peel
  • 1 lb uncooked chicken breast tenders (not breaded)
  • 2 garlic cloves mined
  • 1 cup sugar snap pea pods
  • 1c up sliced fresh mushrooms (3 oz)
  • 1 medium zucchini, cut into 1/2-inch slices (2 cups)
  • 1 medium red bell pepper, cut into 1-inch pieces (3/4 cup)
  • 1 medium orange bell pepper, cut into 1-inch pieces (3/4 cup)
  • 1 medium yellow bell pepper, cut into 1-inch pieces (3/4 cup)
  • 1 medium green bell pepper, cut into 1-inch pieces (3/4 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.
  2. Cover and refrigerate 30 minutes.
  3. 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 and add garlic.
  4. Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
  5. 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.