Teriyaki Glazed Chicken With Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup kikoman teriyaki sauce
• 1 tablespoon minced ginger
• 1 teaspoon minced ginger
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons sesame oil
• 4 chicken legs
• 1 tablespoon sesame seeds
• 1 cup uncooked minute rice

Recipe

• 1 in a plastic bag, combine the teriyaki sauce, 1 tablespoons ginger, 1 teaspoons garlic, and 1/2 teaspoons sesame oil. add the chicken and refrigerate.
• 2 prepare grill for direct-heat and indirect-heat cooking.
• 3 in a pot over high heat, toast the sesame seeds, stirring until golden, about 1-2 minutes. remove from the pan.
• 4 in the same pot, add the remaining sesame oil and cook ginger and garlic for 1 minute. add rice and 1 cup water. bring to a boil and reduce heat to med-low and cover pot. cook until liquid is absorbed, about 20 minutes.
• 5 remove chicken from the marinade. grill over direct heat, about 5 minutes. turn; brush chicken with the sauce. cook 5 more minutes. heat the sauce. move the chicken to indirect heat and grill until juices run clear and no longer pink, about 10-15 minutes, brushing occasionally with sauce. serve the rice with the chicken.