Grilled Teriyaki Chicken
Super easy
Incredibly simple, this juicy, teriyaki chicken is the result of a day-long marinade in a combination of every day ingredients that come together to make a fantastic teriyaki flavor.
"Note: if you don't have fresh pineapple or choose not to
Prep
8h
Cook
15m
Wait
5m
| Category: | Main Dish Poultry |
| Cuisine Type | Latin |
Ingredients
For
6
Person(s)
Recipe
| 6 Boneless Skinless Chicken Breasts |
| 6 ounce(s) Pineapple Juice |
| 1/2 cup(s) Chicken Stock (low sodium) |
| 1 tablespoon(s) Moleasses |
| 2 tablespoon(s) Brown Sugar |
| 1/4 cup(s) Olive Oil |
| 3 tablespoon(s) Cider Vinegar |
| 1 teaspoon(s) Garlic Powder |
| 1 Fresh Pineapple |
| 1 1/2 cup(s) Rice (uncooked) |
Grilled Teriyaki Chicken Directions
- In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
- Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through.
- When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side.
- Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes.
- Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
