Teriyaki Glazed Chicken With Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love Asian food, especially stuff like this. Simple, beautifully elegant presentation, and tasty! Ingredients:
2/3 cup kikoman teriyaki sauce |
1 tablespoon minced ginger |
1 teaspoon minced ginger |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons sesame oil |
4 chicken legs |
1 tablespoon sesame seeds |
1 cup uncooked minute rice |
Directions:
1. In a plastic bag, combine the teriyaki sauce, 1 tablespoons ginger, 1 teaspoons garlic, and 1/2 teaspoons sesame oil. Add the chicken and refrigerate.
2. Prepare grill for direct-heat and indirect-heat cooking.
3. In a pot over high heat, toast the sesame seeds, stirring until golden, about 1-2 minutes. Remove from the pan.
4. In the same pot, add the remaining sesame oil and cook ginger and garlic for 1 minute. Add rice and 1 cup water. Bring to a boil and reduce heat to med-low and cover pot. Cook until liquid is absorbed, about 20 minutes.
5. Remove chicken from the marinade. Grill over direct heat, about 5 minutes. Turn; brush chicken with the sauce. Cook 5 more minutes. Heat the sauce. Move the chicken to indirect heat and grill until juices run clear and no longer pink, about 10-15 minutes, brushing occasionally with sauce. Serve the rice with the chicken.
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