BARBECUED TERIYAKI CHICKEN RECIPE RECIPES

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BARBECUED PICNIC CHICKEN RECIPE: HOW TO MAKE IT



Barbecued Picnic Chicken Recipe: How to Make It image

I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 11

2 garlic cloves, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Steps:

  • In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. , On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

Nutrition Facts : Calories 296 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 761mg sodium, CarbohydrateContent 18g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 25g protein.

SLOW-COOKER TERIYAKI CHICKEN RECIPE - BETTYCROCKER.COM



Slow-Cooker Teriyaki Chicken Recipe - BettyCrocker.com image

Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn’t be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 14

1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon ground gingerroot
4 cloves garlic, finely chopped
2 packages (20 oz each) boneless skinless chicken thighs
1/4 cup cornstarch
1/4 cup cold water
2 cups chopped fresh pineapple
1/4 cup sliced green onions (about 4)
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
  • Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.

Nutrition Facts : Calories 380 , CarbohydrateContent 40 g, CholesterolContent 145 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 33 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 11 g, TransFatContent 0 g

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