Teriyaki Chicken and Rice Bowl
Teriyaki Chicken and Rice Bowl on the Philips Smokeless Indoor Grill
Indoor grilling can be very tricky if you don’t have the right tools or proper ventilation. I used a Philips Indoor Smokeless Infrared grill to make this tasty dinner without setting off my smoke alarm. Here’s an Amazon affiliate link for more information
WATCH THIS VIDEO FOR A DEMONSTRATION FOR THE PHILIPS SMOKELESS GRILL
First, make the marinade
Gather up a few simple ingredients and make this easy soy sauce based marinade
Next, pour the marinade over the chicken
If time is short you can let the chicken marinate on the counter for about 30 minutes. Refrigerate it for two to three hours if you have more time.
GET GRILLING
Pre-heat your grill for a few minutes to get a proper sear on the chicken. Drain the chicken from the marinade, pat it dry and rub it with a little oil. Grill the chicken for three to four minutes per side, until the chicken is cooked through
SERVE
Chop up the finished chicken and serve it over steamed rice with grilled vegetables, fresh cucumber, radish, a little slaw and a fried egg
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Teriyaki Chicken and Rice Bowl
Ingredients
- 1/4 cup of soy sauce
- 1/4 cup mirin Japanese wine or Shaoxing wine (Chinese wine)
- 1/4 brown sugar
- 1/2 cup apple juice
- 1 teaspoon of fresh chopped ginger
- 2 cloves of garlic chopped
- 1 teaspoon red chili flakes optional
- 2 pounds of boneless skinless chicken thighs
- 1 teaspoon vegetable oil
- 4 cups of cooked white or brown rice
- SERVE WITH
- Kimchi
- grilled vegetables
- sliced cucumbers
- shredded cabbage and carrot slaw made with 2 cups of pre-shredded slaw mix 2 tablespoons of rice vinegar or apple cider vinegar and 1 tablespoon of granulated white sugar
Instructions
- Place chicken thighs in a zip top bag
- Add soy sauce, mirin or Shaoxing wine, brown sugar, apple juice, garlic, ginger and red pepper flakes to the chicken
- Squeeze excess air from the bag and seal. Massage the bag so the chicken will combine with the marinade
- Let sit at room temperature for 30 minutes or refrigerate for 2-3 hours
- Drain the marinade and remove excess with a paper towel
- Rub the chicken with 1 teaspoon of oil and grill or saute the chicken 3-4 minutes per side
- Serve the grilled chicken on top of hot rice and add kimchi, cucumbers, cabbage or whatever you like to your bowl
