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Chicken Teriyaki
Appliance: Contact Grill - 2 servings and larger.
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This recipe is part of the Classic Recipes Collection
Ingredients
   1 pound boneless, skinless chicken breast or tenders
   1/4 cup Teriyaki sauce
   1 small white onion, sliced in rings
   2 slices fresh pineapple, quartered and cored OR 1- 8 oz. can pineapple rings, drained
   1 green onion, thinly sliced (optional)


Directions
Preheat contact grill according to manufacturer's instructions for chicken, or to medium-high or high setting (depending on your model). Use grill plates, if applicable.

Trim rib meat and tendons from chicken, if necessary. Place chicken between two pieces of plastic wrap or inside a leftover produce bag. With the bottom of a heavy sauce pan or a meat mallet, pound chicken to a uniform thickness of 1/2 inch (no greater than 3/4 inches). Even pieces cook evenly. Pieces that are greater than 3/4 inch thick will burn on the outside before they are done in the middle. Alternatively, you can slice very thick pieces through the middle with a sharp knife, or ask your butcher to butterfly the pieces when you buy them.

Brush chicken with Teriyaki sauce and grill 4-6 minutes, until internal temperature reaches 165 degrees(F). Remove to plate and tent with foil.

Wipe grill. Brush onion slices with Teriyaki sauce. Grill onions and pineapple 4-5 minutes.

Top chicken with onion slices and pineapple and garnish with green onions. Serve with additional Teriyaki sauce

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