Wednesday, September 14, 2011

Summer Lives On... Teriyaki Grilled Chicken Dinner

Don't give up on summer yet and keep those grills fired up!  I might be a bit biased because I am vacationing from Vermont (floodland) to Florida (paradise). Either way, BBQ chicken is always a treat... especially when it marinates in veri veri teriyaki all day!  I paired this dish with sweet potatoes and corn and black bean salad because that was available to me at the time.  I was a bit worried about clashing different flavors together, but this meal was awesome and everyone enjoyed it!

Although the teriyaki has a bit of sodium in it, the rest of the meal is balanced and doesn't require extra seasoning.  This easy recipe doesn't require extra cheese, sauces, or condiments to make it tasty... grilled chicken is perfect as is!

Grilled Teriyaki Chicken Dinner
Serves 4

1 pound of boneless, skinless chicken
1/4 cup of teriyaki marinade
      1/4 cup low sodium soy sauce
      1 tsp minced ginger
      1 tsp minced garlic
      1 tsp worcestershire sauce
      1 Tbsp brown sugar

2 large sweet potatoes
Large Salad

Marinate the chicken in the teriyaki sauce at least 30 minutes to tenderize the meat.  Microwave the sweet potatoes for 8 minutes.  Preheat the grill to hot.  Use tongs and olive oil to rub the grills down.  Place the chicken down and allow to cool for about 5 minutes.  Flip (brush a bit of the teriyaki on) and cook until the chicken is done (is should be completely white at the thickest point).  Finish the sweet potatoes on the grill for about 5 minutes.

Serve with 1/2 sweet potato, salad, and 3 oz of chicken (the size of a deck of cards) for the perfect dinner!

Nutrition Facts: 230 calories, 25 g carbohydrates, 23 g protein, 3 g fat, 4 g fiber, 720 mg sodium

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