Wednesday, September 14, 2011

Chicken Teriyaki with Ginger Rice

One thing I love is cooking chicken on the grill. Especially when it's marinated overnight.
The chicken turns out lightly seared but still juicy. There's one word for it: DELICIOUS!!!!
I tried a new recipe tonight and wanted to share it with y'all! It's Chicken Teriyaki with Ginger Rice.
You will need:
Grilling Pan
Pot with lid to boil rice
Glaze Brush
Large Ziploc Plastic Resealable Bag
Here are the ingredients you will need:
1/2 cup soy sauce
1/4 cup brown sugar
3 tablespoon garlic powder (or you can use chopped, peeled, or grated garlic)

About 3 tsp. of ginger (divided)
5-6 boneless skinless chicken breasts or thighs (about 2-3 lbs)
Canola cooking spray
2 cups conventional wheat or white rice
1 teaspoon salt
4 cups water
2 bunches green onions (or you can use scallions)
In a large bowl add the brown sugar, 2 Tbsp. garlic, soy sauce and ginger and mix until the sugar is dissolved. Put the chicken into a large resealable plastic bag with the marinade. Seal and refrigerate overnight.

Preheat your grill on low and place the grilling pan on it to preheat too!
Remove the chicken from plastic bag and set aside on a plate. Pour the marinade leftover in the bag into a saucepan over medium heat and reduce by half. When the glaze is done, it should look something like this:

With a cooking glove, take the hot grilling pan off the grill and spray it with canola cooking spray. Arrange the chicken on the grilling pan and cook for approximately 5-8 minutes.
Before you flip the chicken, brush the glaze liberally with the marinade. After you flip the chicken, brush the other cooked side with the remaining marinade.

In a medium pot combine the rice, ginger, salt, and water. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for about 15-20 minutes, then fluff. Turn off the heat and let the rice absorb the rest of the water.
Here is what the chicken will look like when it's done:
After the chicken is done, add a peice of foil to the grilling pan. Cut the ends off the green onions and place them on the foil on the grill.

Cook the green onions until they are wilted, or about 2-4 minutes per side.
Put the rice on a plate and top it with the chicken. Garnish with grilled green onions and serve!


Happy Cooking!!


  1. That chicken looks delicious! What great flavors on there!

  2. Thanks Erin! It was really good! I think I might cook it again soon!

  3. I don't see the amount of ginger to use... Am I overlooking something?? LOL :)

  4. Chicken looks great - love that carmelized color you've got going on with it. Thanks for stopping by our Facebook page, I'll add you to the blogroll!

  5. Rose, I'm sorry about that :) I used about 3 tsp. of ginger, or if you have fresh ginger, you can grate up about a 1 inch piece. I use about half for the glaze and half for the rice.
    Arkansas Foodies, Thanks so much for adding me to the blogroll. AWESOME!!!