[TopBan]
[MidBan]
Try my grilled Teriyaki chicken recipe. It tastes so good and it’s gluten free, paleo and soy free.
Here Is How You Can Follow Me:
Visit my website: http://www.cooking-mexican-recipes.com
My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html
Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com
TWITTER: https://twitter.com/#!/Robin_Rockin
Pinterest: http://www.pinterest.com/rockinrobin14/
Google+: http://tinyurl.com/mkeeqox
Instagram: http://instagram.com/RockinRobinCooks
Tools used in video:
Grill Pan
http://amzn.to/1TFX4Tp
Global 8 inch Chef Knife
http://amzn.to/1TFZYYh
Link to Teriyaki sauce video: https://youtu.be/OTPXELTt0Xc
Teriyaki Sauce Recipe:
Ingredients:
½ cup Coconut Aminos
¼ cup fresh orange juice
1 Tbsp. plus 1 tsp. Raw honey
1 tsp. Fresh ginger, minced
2 large cloves garlic, minced
1 tsp. Sesame oil
1 tsp. Rice vinegar
1 tsp. Or more arrowroot
1 tsp. Coconut aminos
Directions:
Place the first 7 ingredients (coconut aminos through the rice vinegar) into a sauce pan and whisk to combine.
Place the pan over medium high heat and bring to a boil. Then lower the heat so the mixture simmers for 5 minutes.
In the meantime, combine the 1 tsp. Of arrowroot and the 1 tsp. Of coconut aminos and stir to combine.
After the 5 minutes of simmering the sauce, pour the arrowroot mixture into the sauce and bring back to a boil and stir until the sauce thickens, about 1 minute.
Use this delicious teriyaki sauce on chicken, beef, pork, fish and veggies. This very versatile sauce in the fridge for about 5 days.
Grilled Teriyaki Chicken Recipe
Ingredients:
5 chicken thighs, boneless and skinless
3/4 cup of Rockin Robin’s teriyaki sauce, chilled
Olive oil
Salt
1/3 cup teriyaki sauce, warmed to drizzle over rice and chicken
Directions:
Pour the teriyaki sauce over the chicken thighs and stir to coat all the chicken. Cover and place in the refrigerator for 20 minutes to marinate.
Preheat an indoor grill pan over medium high heat, if you are like me and you like grill marks, or use a frying pan or even bbq on the grill.
Brush a little olive oil over the grill pan to help keep it from sticking. Place the thighs on the pan using tongs and grill for about 4 to 5 minutes. The sugars in the sauce tend to caramelize and want to burn so turn down the heat if it seems to be getting away from you.
Turn the pieces of chicken over when you see nice grill marks. I like to coat the top of the chicken with more sauce as they cook on the second side.
I’m real careful about not using the same sauce that I marinated the chicken in. Heat some fresh teriyaki sauce in a sauce pan so that it is nice and hot when you add it to the second side of the chicken and when you drizzle it over the top of your chicken and rice.
Test your chicken for doneness by using a digital thermometer. It should read 165 degrees F. and the juices from the chicken should run clear.
Remove the chicken from the pan and slice it into ½ inch strips. Serve this over rice and add more teriyaki sauce to flavor it. So delicious! Enjoy!
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It’s as simple as copying and pasting this link: https://youtu.be/1E_vP1XwItw
Music by Kevin MacLead http://incompetech.com/.
License terms:
http://creativecommons.org/licenses/by/3.0/
http://creativecommons.org/licenses/by/3.0/legalcode
[BotBan]
