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“I love Asian food, especially stuff like this. Simple, beautifully elegant presentation, and tasty!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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