Chop House Teriyaki Chicken Wednesday, February 15
Jeff Roberts Chef and Managing Partner
The Chop House
Boneless/skinless chicken breast 8 oz 4 each
Teriyaki sauce (your favorite brand) 12 oz.
rice pilaf (your favorite blend or plain) 18 oz .
pineapple relish 1 cup
6 t. fresh, peeled, and cored pineapple, diced 3/8 “diced
2 t. red onion, diced 3/8 “
3 t. red pepper, diced 3/8 “
3 tsp. cilantro, finely chopped
1 t. honey
1 t. jalapenos, fresh, finely diced
¼ cup olive oil
1 t. lime juice, fresh
½ tsp. salt
½ tsp. black pepper
1.Combine all ingredients for pineapple relish in mixing bowl and mix well using a wooden spoon or spatula. cover and refrigerate.
2.Prepare chicken on oiled grill; smooth side down first and grill on both sides around 4-5 minutes turning one quarter turn on each side for desired grill marks
3.Heat you favorite teriyaki sauce in sauce pan and hold on warm until ready for use