Grilled Chicken Citrus Teriyaki
Recipe from
Betty Crocker
Stir-frying on the grill adds a smoky flavor that complements the sweet, citrus marinade.
Ingredients
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1/4 cupteriyaki baste and glaze (from 12-ounce bottle)see savings
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1/4 cupfrozen (thawed) orange juice concentratesee savings
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2 teaspoonsgrated orange peelsee savings
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1/2 pounduncooked chicken breast tenders (not breaded)see savings
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1 cupsugar snap pea podssee savings
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1 cupsliced fresh mushrooms (3 ounce)see savings
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1 mediumzucchini, cut into 1/2-inch slices (2 cups)see savings
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1/2 mediumred bell pepper, cut into 1-inch pieces (3/4 cup)see savings
Directions
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 center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 290 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 880mg; Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 27g); Protein 31g. Daily Values: Vitamin A 60%; Vitamin C 120%; Calcium 10%; Iron 20%. Exchanges: 0 Starch; 1 1/2 Other Carbohydrate; 2 Vegetable; 4 Very Lean Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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