Dinner At Glaze Teriyaki Grill
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Owner - and resident "hottie" - Paul Krug, a native of Seattle, realized that there was something was missing among NYC's culinary landscape: West Coast-style teriyaki. Krug was aware that The Big Apple did not have a shortage of fabulous Asian restaurants, but there really wasn't anything particularly dedicated to Seattle's favorite grilled street food. And that, my friends, is how the conceptual seeds behind Glaze Teriyaki Grill were planted.
Aside from the fact that all of the ingredients used in Glaze's menu items are of the freshest and highest quality, there is not a single dish that will cost you over $10. What's more, is that the operation is conveniently located on prime "lunch-hour" real estate: Lexington Avenue, between 54th and 55th Streets.
No frills, no fuss: the restaurant's interior space is small, clean, and modern. Diners order their food at the register and can either take-away, or grab one of the 15-20 (approximately) seats and eat-in.
*Please find descriptions located in the caption under each photo, below.
Wall art, condiments
Interior space: diner, overhead menu, register
To wash down my meal, I ordered this unique beverage containing bits of real chopped ginger and pomegranate juice. It made quite a lovely pairing with the dishes that we ordered.
Japanese Shishito Peppers with house seasoning: I am a sucker for these bite-size peppers which look much more intimidatingly-spicy than they actually are. Grilled until blistered, the shishito's are then tossed in oil and seasoning salt. I found this particular version a little heavy on the salty "house seasoning" but, otherwise, very tasty.
Crispy Vegetable Gyoza with tangy soy dipping sauce: a crisp, buttery exterior gave way to an interior laced with a delicately-steamed bouquet of carrots, scallions, and cabbage. What's not to love about a fried dumpling, anyways?
Charred Pork Ribs with Asian bbq sauce, over white sticky-rice: to be quite honest, these ribs were better than the 5x pricier version that I had, recently, at The Hurricane Club. The meat was much more moist and tender, and I loved the sweet and tangy Asian BBQ sauce. The sticky-rice was cooked perfectly, and I found it be a nice accompaniment to the ribs.
Vegetable Miso Soup with mushroom & bok choy: I *never* order miso soup at restaurants because, quite honestly, I hate it. Tofu makes my skin crawl and I'm never quite certain what kind of broth is used. Glaze's version, however, has completely converted me to a "miso believer." A rich, earthy vegetable broth was laced with a non-threatening amount of tofu, fresh slices of mushroom, and bok choy which, just so happens, is my new favorite vegetable. Warm, salty, bountiful, and texturally pleasing.
"Double choice" teriyaki combo (beef and pork) with white rice and green salad: thinly-sliced strips of teriyaki sauce-laden grilled pork loin and beef sirloin came atop a bed of sticky white rice. A mixed-greens salad, topped with a carrot-ginger dressing, accompanied. I loved the teriyaki combo, but found the carrot-ginger dressing, while flavorful, to be too thick.
"Double choice" teriyaki combo (beef and pork) with white rice and green salad
Our entire meal was conveniently served in take-away containers, thus making the decision to bring my leftovers home rather seamless.
I foresee that the corporate business-heavy neighborhood surrounding Glaze will lovingly embrace this new restaurant/concept. I, myself, cannot wait to return.
Teriyaki Chicken Skewers
These easy teriyaki chicken skewers are easy to cook on the grill, or bake in the oven. Tender chicken breasts are coated in a delicious, sticky teriyaki glaze, and cooked to perfection in only 15 minutes.
Chicken skewers are perfect as a light entree, and they can either be baked in the oven, or cooked on your grill. It's essentially teriyaki chicken on a stick, and it's just as easy to make as it sounds!
Grilled teriyaki chicken is a summer favorite, and it's so easy to customize to suit your preferences. It's also just as easy to prepare it in the oven, so you can choose your favorite cooking method.
Before we start, let’s learn how to make the authentic teriyaki sauce. This homemade sauce recipe will be the backbone of all your teriyaki dishes and it is how we make it in Japan. All you need is just 4 simple ingredients: sake, mirin, soy sauce, and sugar. Use gluten-free soy sauce for the gluten-free version.
Dinner At Glaze Teriyaki Grill - Recipes
Teriyaki Chicken Dinner
Perfectly Balance Your Plate
Serve with 1 small wholegrain bun. Drizzle salad with 1 tbsp of your favourite Epicure dressing.
Toppings (optional): Better Than Bacon Topper, sesame seeds
- Preheat grill to medium-high.
- Meanwhile, in a large bowl, stir together mustard, dry glaze, and oil. Set aside.
- Slice chicken breasts in half. Core and quarter bell peppers. Slice zucchini thickly on the diagonal.
- Place chicken, bell peppers, and zucchini in bowl with glaze. Stir evenly to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
- Place chicken and vegetables on grill. Barbecue with lid closed until chicken is cooked, about 6–8 min per side.
- Remove grilled veggies as they’re cooked to a cutting board coarsely chop and place in a bowl with salad greens. Divide between 4 dinner plates.
- Thinly slice chicken add to plates. Shake on toppings, if desired.
Per serving: Calories 260 , Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 12 g (Fiber 4 g, Sugars 7 g), Protein 28 g.
What temperature should grilled salmon be?
The temperature of grilled salmon should be around 130°F.
To achieve a silky but fully cooked fish, use medium indirect heat. Direct heat can cause the sauce to cook too quickly, leaving the inside of the fish raw and the outside dried and burnt.
Be sure if you’re grilling to oil the grate. I use a paper towel soaked in oil that I rub on the grill with tongs. Oiling the grill keeps the salmon skewers from sticking and makes cleanup so much easier. Use an oil with a high smoke point to avoid burning – safflower and avocado oil are great choices.
If using a grill pan, just rub a little oil onto the pan before heating.
When your fish reaches the temp you want, remove it from the grill and tent it with foil to rest for a few minutes. Tenting lets the fish finish cooking, using the carryover heat from the grill, without overcooking it.
HAVE A WHOLE SALMON? TRY COOKING A WHOLE SALMON IN THE OVEN, NO CHOPPING NEEDED!
What to Serve With Teriyaki Chicken
Of course, this Hawaiian Teriyaki Chicken is incredible on its own or with simple sides such as white rice or steamed vegetables, but it is also amazing when added to other dishes. Our favorite way to serve teriyaki chicken is as part of a plate lunch (see notes below) but you can also put it over salad or add it to a Hawaiian rice bowl. If you want to serve it more “Panda Express” style you can serve it with fried rice and/or lo mein noodles. You can also try it “fusion” style and slice it and serve it in a sandwich, or serve in a pasta like our Chicken Stir Fry Over Noddles. There are so many possibilities!
Hy-Vee Recipes and Ideas
Add a delicious veggie mix with Short Cuts pineapple seasoned with teriyaki for a tasty shrimp dinner packet.
Servings and Ingredients
Things To Grab
- Charcoal or gas grill
- Large bowl
- Heavy aluminum foil
- Meat thermometer
Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400 degrees). Microwave frozen rice on HIGH for 2 minutes or just until thawed set aside.
Combine pineapple, baby bok choy, frozen edamame, and red bell peppers in a large bowl. Add 3/4 cup teriyaki marinade and sauce toss. Toss shrimp with additional 1/4 cup additional teriyaki sauce in another bowl.
Create 4 (16x12-inch each) sheets of heavy foil. Spoon 1 cup rice on one half of each sheet. Top with vegetable mixture. Arrange shrimp on outer edges of vegetables. Fold other half of foil over shrimp and vegetables double-fold to seal.
Grill packets 6 to 8 minutes or until shrimp are opaque (145 degrees). Warm an additional 1/2 cup teriyaki sauce drizzle 2 tablespoons over each serving. Garnish with sesame seeds, if desired.
- 8 ounces portobello mushrooms, cleaned and stems cut
- 1 yellow onion, cut into wedges
- 1 zucchini, cut into 1/4-inch diagonal slices
- 1 yellow squash, sliced diagonally into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- ⅓ cup teriyaki baste and glaze
- 1 clove minced garlic
- ¼ teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce be gentle with the onion to keep it intact.
Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.
Spinach Orzo with Teriyaki Glaze (Macaroni Grill Knock-Off)
A light dish to serve with salmon or steak that can be prepped the day before.
- 1 cup Uncooked Orzo Pasta (about Half A Pound)
- 2 Tablespoons Olive Oil
- 1 whole Bell Pepper (or Half Of Each Yellow And Red Bell Peppers), Chopped
- 2 cloves Garlic, Minced
- ¼ cups Teriyaki Glaze (recipe Follows)
- 1-½ cup Spinach Leaves, Chopped, More Or Less To Taste
- FOR THE TERIYAKI GLAZE:
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Italian Dressing
- 2 Tablespoons Honey
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Brown Sugar
- ¼ teaspoons Red Pepper Flakes, Or More To Taste
- 1 pinch Cayenne Pepper, About 1/8 Teaspoon
- ½ Tablespoons Balsamic Vinegar
Cook orzo al dente to package directions. Rinse with cool water, drain. Refrigerate until ready to use.
Heat olive oil over medium heat, saute peppers and garlic for a couple minutes to just crisp-tender. Add cooked orzo. Stir gently. Add 1/4 cup teriyaki sauce for moisture and to taste. Cook only until heated through. Remove from heat. Toss in spinach and stir to combine. Serve with additional glaze if desired.
To make the glaze, simply combine all glaze ingredients. (Store leftover glaze in the refrigerator.)
Note: Do not dump in all of the teriyaki glaze! Add a tablespoon at a time, to taste. Try using some of the teriyaki sauce to baste or dress salmon, steak or chicken that you serve with the spinach orzo.
Tip: Cook pasta, chop vegetables and make glaze the day before for a fast weeknight side dish. Adjust amount of peppers, spinach and glaze to taste.
5-Star Grilled Teriyaki Chicken
This makes our 5-star grilled teriyaki chicken a healthier dinner option. Chicken breasts are lower in fat and calories than chicken legs, drumsticks, or thighs.
You can also use thighs for this teriyaki recipe and they will still be delicious!
The marinade for your chicken can be healthier with a few simple changes. Teriyaki sauce is high in sodium. Choose lower sodium teriyaki sauce as a healthier option.
You will be able to enjoy a well grilled teriyaki chicken breast knowing that you have chosen a healthier option with your homemade marinade and method of cooking.
How long do you marinate chicken Teriyaki?
Marinating times can vary in each recipe, and depending on the meat or chicken you are using.
For our 5-Star Grilled Teriyaki Chicken, we marinate in 8-12 hours or overnight.
If you are in a hurry, at least try to marinate for 2 hours. We like to go longer for flavor and tenderness.
The chicken will absorb the flavor of the marinade and tenderize it. It will make for some very moist teriyaki chicken after grilling.
How to safely discard leftover marinade
Because the marinade is in constant contact with the raw meat, some of the bacteria on the meat will find its way into the marinade. That’s fine because you are going to cook it and kill all the bacteria.
But it does mean you need to be careful with the leftover marinade. Throw away any unused marinade that’s been in contact with chicken.
We run our sink with very hot water and slowly dispose of the marinade down the disposal and try not to splash to prevent a foodborne illness.
If you spill some marinade on the counter that has been in contact with the raw chicken, sanitize the counter or work area immediately with an antibacterial cleaner.
You will also want to clean the kitchen sink after dumping it down the drain. Always wash hands after handling raw chicken.
How to make 5-star grilled teriyaki chicken
This recipe couldn’t be any easier. Mix a couple of ingredients together in a bag or container. Add in the raw chicken and let it soak all day in the marinade.
Place on the grill later that day and you have a delicious teriyaki chicken dinner with only a few minutes of prep time in the morning.
We call this 5-Star Chicken because the first time we made it, our family took one bite and said, “Five stars! This chicken deserves five stars.” We think that you will agree.
You start by mixing the ingredients for the marinade.
The marinade consists of 4 simple ingredients-
Place the teriyaki marinade in a bag or airtight container so that it doesn’t leak out. Then add the chicken breasts to the marinade making sure all sides get coated.
Place the chicken/marinade mixture in the fridge for 8-12 hours or overnight. After it is done marinating, heat the grill to high heat setting and grill for 6 to 8 minutes on each side or until cooked through.
Throw away remaining teriyaki marinade after you place the chicken on the grill. You have a tender chicken breast full of flavor that your family will love.
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