Ingredients for Orange Teriyaki Glazed Chicken
- 2 boneless skinless chicken breasts (6 ounces each)
- 1/2 cup orange juice
- Orange zest
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons chopped green onion whites (plus 2 tablespoons sliced green onions, for garnish)
- 1 tablespoon fresh ginger, grated
- 1 small cinnamon stick
- 1 teaspoon sesame oil
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How to Make Orange Teriyaki Glazed Chicken
- Wash and dry 2 (6-ounce) chicken breasts, trimming off any excess fat or sinew.
- Halve the chicken breasts horizontally to create thinner pieces for faster cooking.
- Place chicken breasts in a shallow baking dish.
- In a small saucepan, bring 1/2 cup orange juice to a boil. Reduce heat and simmer until the volume is reduced by half (approximately 5-7 minutes).
- Add 1/4 cup soy sauce, 2 tablespoons honey, 2 cloves minced garlic, 2 tablespoons chopped green onion whites, 1 tablespoon grated fresh ginger, 1 small cinnamon stick, and 1 teaspoon sesame oil to the reduced orange juice.
- Bring the mixture back to a simmer and cook for about 5 minutes, or until it thickens into a syrupy glaze.
- Remove the pan from the heat and carefully remove the cinnamon stick. Strain the glaze through a fine-mesh sieve into a bowl.
- Let the glaze cool completely to room temperature.
- Pour half of the glaze over the chicken breasts, turning to coat both sides evenly.
- Marinate the chicken breasts in the glaze for at least 30 minutes (longer is better, up to 2 hours in the refrigerator).
- Preheat your grill or broiler to high heat.
- Grill or broil the chicken breasts for 2-3 minutes per side, basting frequently with the remaining glaze, until cooked through and the internal temperature reaches 165°F (74°C).
- Garnish with 2 tablespoons sliced green onions and serve immediately over your favorite rice or quinoa.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
117g
Fat
2g
Carbs
11g
