Teriyaki Glazed Chicken With Rice

1. 1

   In a plastic bag, combine the teriyaki sauce, 1 tablespoons ginger, 1 teaspoons garlic, and 1/2 teaspoons sesame oil.

2. 2

   Add the chicken and refrigerate.

3. 3

   Prepare grill for direct-heat and indirect-heat cooking.

4. 4

   In a pot over high heat, toast the sesame seeds, stirring until golden, about 1-2 minutes.

5. 5

   Remove from the pan.

6. 6

   In the same pot, add the remaining sesame oil and cook ginger and garlic for 1 minute.

7. 7

   Add rice and 1 cup water.

8. 8

   Bring to a boil and reduce heat to med-low and cover pot.

9. 9

   Cook until liquid is absorbed, about 20 minutes.

10. 10

    Remove chicken from the marinade.

11. 11

    Grill over direct heat, about 5 minutes.

12. 12

    Turn; brush chicken with the sauce.

13. 13

    Cook 5 more minutes.

14. 14

    Heat the sauce.

15. 15

    Move the chicken to indirect heat and grill until juices run clear and no longer pink, about 10-15 minutes, brushing occasionally with sauce.

16. 16

    Serve the rice with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.