Mini Teriyaki Chicken Plate Recipe
Charbroiled boneless chicken marinated in island teriyaki sauce
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Ingredients
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Chicken Marinade
Serving Components
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the island teriyaki sauce, minced garlic, grated ginger, and sesame oil. Mix well to create the marinade.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure that the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Cooking the Chicken
- 3
Preheat the Grill
Preheat your grill or charbroiler to medium-high heat.
- 4
Serving the Dish
- 5
Prepare the Plate
While the chicken is grilling, prepare the jasmine rice and steam the broccoli florets.
- 6
Plate the Chicken
Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken into strips and arrange it on a plate with a serving of jasmine rice and steamed broccoli.
- 7
Garnish and Serve
Sprinkle sesame seeds and chopped green onions over the chicken. Serve the mini teriyaki chicken plate immediately.
