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|Home| Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad|
|Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad|
Teriyaki Chicken with Asian ‘Country’ Potato Salad
chicken breasts, skin on
Rub, to coat
4 medium Idaho baking potatoes, skin on washed and cubed
2 tablespoons Dijon mustard
2 teaspoons naturally brewed soy
1/4 cup rice
vinegar (Marukan is preferred)
1 bunch scallions, 1/6 inch dice, both green and white parts
-reserve 2 tablespoons for garnish
Salt and pepper to taste
coat both sides of the chicken with the Teriyaki
Tea Rub. Place in the refrigerator, covered for at least 30
minutes (preferably overnight).
Heat a large pot of boiling salted water and add the potatoes.
Cook until the tip of a knife inserted into them, meets no
resistance, about 20 minutes. Drain and keep warm.
In a bowl, whisk together the mustard, soy
vinegar and scallions. Season to taste with the salt and
pepper. Toss the vinaigrette with the still warm potatoes.
Heat an outdoor grill or preheat the broiler. Spray the grill
with nonstick cooking spray. Grill or broil the chicken, turning
once, until brown and the juices run clear when pricked with a
fork, about 4-6 minutes per side.
Divide the potatoes among four dishes, top with a piece of
chicken and garnish with the reserved scallion greens.