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Grilled Chicken Citrus Teriyaki

Grilled Chicken Citrus Teriyaki
  • Prep 25 min
  • Total 55 min
  • Servings 2
Stir-frying on the grill adds a smoky flavour that compliments the sweet, citrus marinade.
May 6, 2013

Ingredients

  • 1/4 cup (50 mL) teriyaki baste and glaze (from 12 oz bottle)
  • 1/4 cup (50 mL) frozen (thawed) orange juice concentrate
  • 2 tsp (10 mL) grated orange peel
  • 1/2 lb (250 g) uncooked chicken breast tenders
  • 1 cup (250 mL) sugar snap pea pods
  • 1 cup (250 mL) sliced fresh mushrooms
  • 1 medium zucchini, cut into 1/2-inch (1.25 cm) slices (2 cups/500 mL)
  • 1/2 medium red bell pepper, cut into 1-inch (2.5 cm) pieces (3/4 cup/175 mL)

Steps

  • 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. Cover and refrigerate 30 minutes.
  • 2
    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.
  • 3
    Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
  • 4
    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 centre. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.

  • Substitution: For a different citrus flavour, try using grated lime or lemon peel instead of orange.
  • Serve With: Complete this meal by serving the mixture over hot cooked rice.

Nutrition Facts

Serving Size: 2 Servings
Calories
290
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
70mg
Sodium
880mg
Total Carbs
34g
Dietary Fiber
4g
Sugars
27g
Protein
31g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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