San J Teriyaki Chicken
For an easy weeknight meal, we give the nod to San J Teriyaki Stir Fry & Marinade. It is one of our favourite Gluten Free Sauces. Marinate chicken or *salmon 20 – 30 minutes and grill or oven roast.
San J Teriyaki Chicken
The chicken absorbs about half the Teriyaki Sauce so if grilling, discard the remainder. If oven roasting, use all the Marinade on the baking sheet. We drizzle a little extra sauce over individual plates served with rice.
Ingredients
- 6 (1.5 lb/681 gr) chicken cutlets
- ½ cup San J Teriyaki Stir Fry & Marinade
- Olive oil for grill or baking sheet
- 1 lime zested and cut into wedges
Instructions
- Pre heat grill or oven to 400.
- Pound cutlets to about ¼ inch thick, or slice 3 chicken breasts horizontally and then pound thin.
- Marinate chicken cutlets for 20 – 30 minutes, maximum.
- Oli grill and cook 3 – 4 minutes per side.
- If using the oven, spread a bit of olive oil on baking sheet and top with chicken and marinade. Bake until cooked through, about 15 minutes.
- Zest lime and sprinkle on chicken. Serve with lime wedges and more sauce to drizzle if desired.
- We always have rice to soak up the marinade and a vegetable or two.
- *Cooking time for the salmon will depend on whether it is a fillet or steaks and how thick they are. Marinate for maximum 30 minutes.
Notes
The bright flavours of the lime and a little more Marinade drizzled over the rice called for a bigger wine than we initially thought.
We’ve paired:
- Black Hills Estate Winery, British Columbia, Nota Bene 2016 Cabernet Sauvignon/Merlot Blend – a remarkable red wine
- Hester Creek, British Columbia Cabernet Franc 2019