Hey Y’all! Welcome! You’re Invited to our Sunday Dinners!
Today I’m making Red Robbin’s Copycat Teriyaki Chicken Salad. And this one is a real Chicken Winner. I’m so excited this one made the cut and family approved.
First things first, right.
Ingredients
1.5 to 2 lbs. of Thin Sliced Chicken Breast
1 3/4 cups water
1 cup Soy Sauce (We used Low Sodium.)
1 cup Brown Sugar
Can of Sliced Pineapples (Reserve the juice for yourself.)
Lettuce
1 small crushed Garlic Gloves
1 /2 Teaspoon Onion and Garlic Powder
A big size bowl or 2, a small pot, BBQ Utensils, a few platters
Step 1:
Gather all ingredients from the list provided above.
The Marinade: In a bowl, combine the soy sauce, water, onion and garlic powder, and brown sugar. Mix well. Toss in the smashed garlic (The garlic doesn’t need to be totally minced, chopped, or finely diced. Just give it a quick smash and toss into the marinade.) Pour into a small pot and heat thoroughly. Brown sugar needs to melt in. Take out garlic unless you really like it. But for this recipe it doesn’t really need it. It’s just for some added flavor. Pour into another bowl or the same mixing marinade bowl (take out the garlic).
NOTE: Depending on how much marinade you like, you might need to double up the marinade.
Step 2:
Begin to drop in the chicken breast. I have about 10 filets here. Allow to marinate for 30 minutes to 4 hours before grilling on medium heat. Cook until done. Roughly about 6 to 7 minutes each side. Flip. Repeat. Done. Next grill some pineapples (should take about 3 -5 minutes) slices until the grill marks begin to appear and soften them. They should have a grilled marks and a sweet taste to them when done.
Serve over a bed of lettuce as shown. Can also be used to make a chicken burger. Smear some mayo on a bun, top with lettuce, swiss cheese, tomato, and a pineapple.
From my kitchen to your table. Enjoy!
