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Orange Teriyaki Glazed Chicken Breast

FuzzyKFuzzyK Posts: 31
edited July 2012 in Cookbook

Fuzzy's Orange Teriyaki Glazed Chicken Breast

The following recipe is a demonstration on how to prepare my Orange Teriyaki Glazed Chicken Breast on a Big Green Egg.   

Fair Warning: The last step on this video is 100 percent optional.  If you serve the meat before that will still be some of the most tender, juicy chicken you've ever had.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.

3 Chicken Breasts
1 Bottle of Low Sodium Teriyaki Sauce
Poultry Rub
Tabasco Wood Chips

Teriyaki Glaze (optional)
1/3 Cup Low Sodium Teriyaki Sauce
1/3 Cup Orange Juice
1/2 Table Spoon of minced garlic
1/4 Cup of Soy Sauce
1/4 Cup of Honey
1/2 Cup of Corn Starch
1/2 Cup of Water
1 Tablespoon of Olive Oil

Pairs With: These should be juicy enough on their own...but make extra Teriyaki Glaze if you must.

Suggested Side(s):
Steam Fresh Green Beans
Brown RIce (cooked in Chicken Stock)

Method Of Cooking:
Big Green Egg (other smoker or grill) directly on your cast iron grate over your fire ring. Medium amount of Natural Lump Charcoal at 400-450 degrees for 3-4 minutes per side (cook times will vary based on Egg temperature).

Total Cook/Prep Time: 26 hours, 10 minutes of prep, 24 hours of marinating, 2 hours to dry rub, 6-8 minutes for cooking (if you want to cut the marinating time... you could have this prepped and grilled within two hours...or two episodes of the Walking Dead)

Feeds: 3 lumberjacks, 3 "growing boys", or 6 people.

Double or Triple the recipe for a Duggar sized family!

Leftovers? Refrigerate chicken and reheat in the microwave for 2:15. To your amazement it WILL stay moist!


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