Why the Grilled Teriyaki Chicken Is Great For Burning Fat
When it comes to healthy eating, I find grilled teriyaki chicken to be an excellent choice for burning fat. The combination of lean chicken and flavorful marinade keeps my meals satisfying without piling on calories.
Grilling helps to reduce excess fats, making it a healthier cooking method. Plus, the protein in chicken supports muscle growth, which boosts metabolism and burns more calories throughout the day.
I love how the sweet and savory teriyaki flavor enhances the dish, making it enjoyable and easy to stick to my healthy eating goals. It’s a tasty way to stay on track with my fitness journey!
Ingredients of Grilled Teriyaki Chicken
When it comes to whipping up a delicious meal, having the right ingredients is key. Luckily, the grilled teriyaki chicken recipe is quite straightforward and uses ingredients you can easily find at your local grocery store.
The combination of savory teriyaki sauce with the sweetness of pineapple makes for a mouthwatering marinade that really brings the chicken to life. Plus, this recipe isn’t only tasty but also a healthier option to enjoy during your weeknight dinners.
So, let’s get started on gathering what you need.
Ingredients:
- 1 (1 ounce) can crushed pineapple, undrained
- 1/4 cup teriyaki sauce
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves fresh garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 1/4 teaspoon mesquite liquid smoke
- 6 boneless skinless chicken breast halves
Now, let’s talk about some considerations when choosing your ingredients. For instance, fresh garlic really elevates the flavor, but if you’re in a pinch, you could go for pre-minced garlic.
Just be warned, it can be a bit more pungent. And as for the chicken, look for boneless skinless breasts that are plump and fresh – they’ll grill up beautifully.
If you’re feeling adventurous, you could even swap in some chicken thighs for a richer taste. Also, don’t forget to keep an eye on that teriyaki sauce; some brands can be quite sweet or salty, so pick one that matches your taste.
Cooking is all about experimenting, right? So don’t be afraid to tweak these ingredients to suit your palate!
How to Make Grilled Teriyaki Chicken
Making grilled teriyaki chicken isn’t just a cooking task; it’s an adventure into flavor town. So, let’s plunge into how to create this mouthwatering dish step-by-step.
First things first, grab that can of crushed pineapple (1 ounce) and pour it into a large mixing bowl or a zip-lock bag. You want to make sure you include the juice because that’s where the magic happens. Next, add in 1/4 cup of teriyaki sauce. This is the star of the show, bringing that savory-sweet goodness we all crave.
Then, toss in 2 tablespoons of lemon juice and 2 tablespoons of red wine vinegar—trust me, the tang from these two will brighten everything up. Now, for that aromatic punch, add in 2 cloves of fresh garlic, minced. Oh, the smell of garlic can make anyone weak in the knees.
Oh, and don’t forget to drizzle in 1 tablespoon of olive oil or vegetable oil. It’s like the glue that holds this marinade together. For an extra kick of flavor, add just a pinch—1/4 teaspoon—of mesquite liquid smoke. It sounds fancy, but it’s just a little secret weapon to give your chicken that smoky flavor we love from the grill.
Now, mix everything together until it’s well combined. It should look like a tropical vacation in a bowl. Then, take those 6 boneless skinless chicken breast halves and toss them into the marinade, making sure they’re all coated nicely. Seal up the bag or cover your bowl, and let it chill in the fridge for 1 to 2 hours. This is the part where you can sit back and dream about the delicious grilled chicken you’re about to enjoy.
Once your chicken has marinated and absorbed all those delicious flavors, it’s time to hit the grill. Preheat your grill to medium heat, and carefully remove the chicken from the marinade. Let’s be honest here; you might want to lick your fingers at this point, but let’s save that for later.
Place the chicken on the grill and cover it up. Grill each side for 4 to 5 minutes. You want to see those beautiful grill marks and hear that satisfying sizzle. The chicken is done when it’s tender and the juices run clear.
Just like that, you have a plate full of grilled teriyaki chicken that’s bursting with flavor. Serve it up with some rice or veggies, and you’re golden. Enjoy your culinary creation, and don’t forget to remind everyone that you’re basically a grill master now.
Grilled Teriyaki Chicken Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy grilled teriyaki chicken while sticking to a low carb diet, there are plenty of tasty substitutions and variations you can try.
Instead of traditional teriyaki sauce, opt for a low-carb soy sauce or coconut aminos to cut down on sugars. You can replace crushed pineapple with a sugar-free pineapple extract for flavor.
For the marinade, add a touch of ginger or sesame oil for depth without the carbs. If you’re not a fan of chicken, consider using tofu or cauliflower steaks.
These swaps keep your meal delicious while aligning with your dietary goals!
What to Serve with Grilled Teriyaki Chicken
What pairs best with grilled teriyaki chicken? I love serving it with fluffy jasmine rice; it absorbs the delicious flavors perfectly.
A fresh cucumber salad adds a nice crunch and balances the sweetness of the teriyaki. Roasted vegetables, like bell peppers and zucchini, work wonderfully too, adding color and nutrition to the plate.
If you’re in the mood for something a bit heartier, grilled corn on the cob is a fantastic choice.
For a revitalizing drink, try a chilled iced tea or a tropical fruit punch to complement those vibrant flavors. Enjoy your meal!
Additional Tips To Decrease Calories
Since I want to enjoy my grilled teriyaki chicken without the extra calories, I focus on a few simple modifications.
First, I opt for low-sodium teriyaki sauce to cut down on salt and calories. I also use fresh pineapple instead of canned, reducing sugar and adding a bright flavor.
When marinating, I decrease the amount of olive oil or substitute it with a light spray of cooking oil.
Finally, I serve the chicken with a generous side of grilled vegetables instead of rice or heavy sides.
These tweaks keep my meal delicious and satisfying while maintaining a healthier profile.