Variations on Teriyaki Chicken

I have always loved teriyaki chicken. It was one of my favorite meals growing up served with broccoli and brown rice and a little pineapple in the summer time. But I fell in love with it even more when moving to Seattle; where everyone has their favorite teriyaki place, which they claim has the best rice, sides, or sauce.

As I have mentioned before I have learned  to adapt some of my favorites from the West coast into my home cooking challenges here on the East coast. Teriyaki chicken is no acceptation to this.

(See https://agreenesadventures.wordpress.com/2013/05/31/bbq-teriyaki-bowl/).

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I am lucky to have gotten a basic marinade from a good friend and past tutoree from Japan. I won’t give out specific portions (because it’s mostly up to personal preference) but I use mayo, honey, soy sauce (and a little ginger) mixed together.

Here are some recent summer variations off of one of my favorite meals:

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1. Teriyaki chicken burgers

I took two boneless, skinless chicken breasts and cut both into patty shapes. Then I took the time to pound down the meat with a tenderizer to make sure that they are as even as possible for grilling. If the “patties” are too thick the outside could crisp up before the meat inside is cooked. Then I placed them in a gallon size bag with the marinade. I placed the sealed bag in a bowl in the fridge until grill-day (the longer it marinades the better it tastes).

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The day- of I defrosted our hamburger buns gluten free for me and regular for Luke. When the chicken and corn on the cob goes to the grill I cut up the pineapple and prep the table. We chose to eat them simple: with fresh pineapple chunks , chicken, and provolone cheese. But you can add typical hamburger fixings such as lettuce, tomatoes, onions and/or more teriyaki sauce.

It was wonderful!!

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2. Teriyaki chicken kebabs

I took the cut off pieces from the burgers and combined them with two more boneless, skinless, chicken breasts cut into kebab size pieces. Then stuck the chunks in a gallon size bag and added the marinade then placed the sealed bag in a bowl in the fridge.

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The Kebab assembly is very similar to how I made my steak/beef kebabs for memorial day weekend. (See https://agreenesadventures.wordpress.com/2014/05/30/memorial-day-steak-kebabs/) To review; I cover baking sheets with tin foil take the chicken meat out of the fridge and cut up fresh pineapple, green peppers, and onions. Then combined them on the kebab skewers and they were off to the grill!

These kebabs are great on their own but are also good with BBQ’ed corn on the cob, a light salad, or some fresh fruit.

Do you have a favorite marinade? A favorite grilled meal?

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