Easy Teriyaki Chicken with Grilled Spinach

Easy Teriyaki Chicken

Easy Teriyaki Chicken

This Easy Teriyaki Chicken with Grilled Spinach Recipe is great hot off the grill.  The three-ingredient sauce is so simple, but tastes amazing!  If you do not have a grill, both the chicken and spinach can be prepared in the broiler.

Teriyaki Chicken

  • 2 T low-sodium soy sauce
  • 1 1/2 T honey
  • 1 T tomato paste
  • 4 skinless chicken thighs (any other skinless chicken pieces may be substituted)
  • toasted sesame seeds

Combine soy sauce, honey and tomato paste in medium bowl. Add chicken and turn to coat all sides. Put chicken on pre-heated grill (sprayed with non-stick spray) and cook both sides on medium until cooked through. Cooking time will vary based on the size of the chicken pieces. Alternative cooking method:  put chicken under pre-heated broiler on a prepared broiler pan and cook both sides until cooked through. Plate with grilled spinach and sprinkle both with toasted sesame seeds.

TIP:  Leftover tomato paste can be frozen in tablespoon-size portions on a sheet of wax paper, peel them off, and store frozen in a ziplock bag.

Grilled Spinach

  • 4 C fresh spinach
  • olive oil, spray
  • salt & pepper, to taste

Use a large square of heavy-duty foil, sprayed with olive oil. Put spinach on foil and spray spinach with olive oil, toss to coat. Fold over and seal edges of foil to form a well-sealed pouch. Cook on grill over medium heat about 8-10 minutes just until wilted. Do not turn pouch. Open carefully, season with salt and pepper to taste. Alternative cooking method: put spinach pouch under pre-heated broiler and cook until cooked through. Plate with chicken and sprinkle both with toasted sesame seeds.

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1 Comment »

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