|Grilled teriyaki chicken with citrus|
¼ t. (50 mL) teriyaki basting sauce and icing (a bottle of 12 oz/341 mL)
¼ t. (50 mL) frozen orange juice concentrate, thawed
2 c. tsp (10 mL) orange zest, grated
½ lb (250 g) of breast fillets uncooked chicken
1 t. (250 mL) snow peas
1 t. (250 mL) sliced fresh mushrooms
1 medium zucchini, sliced ½ inch (1.25 cm) (2 t./500 mL)
½ medium red pepper, cut into 1 inch (2.5 cm) (¾ t./175 mL)
In a small bowl, combine teriyaki sauce glaze, concentrated orange juice and orange zest. Reserve 2 tablespoons of this mixture. Add chicken to remaining mixture; coat. cover up stir and refrigerate 30 minutes.
Meanwhile, turn on the gas grill or charcoal. Place the grill basket ("wok" BBQ) on the grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
Close the grill lid and grill over medium heat for 6 to 8 minutes, stirring occasionally basket or chicken until it is golden brown.
Add remaining ingredients grilling basket. Close the grill lid and grill 6 to 8 minutes, stirring occasionally basket or chicken, until vegetables are crisp-tender and chicken is no longer pink in the center.
Add 2 tablespoons reserved marinade; toss to coat vegetables and chicken. Close the grill lid and grill 2 to 3 minutes or until everything is cooked through.
Preparation: 25 min
Cooking 55 min
Makes: 2 servings
* One jumped on the grill adds a smoky flavor that complements the sweet citrus marinade. For different citrus flavors, try using lime zest or lemon zest instead of orange zest. Serve with Complete this meal for the preparation of hot cooked rice.