Light and Easy Recipes and Meal Ideas
Teriyaki Grilled Chicken Rolls
These tasty grilled chicken rolls make a nice appetizer when you cut them in 1-inch peices to look like sushi rolls (see video for quick illustration). Or have them as an easy week-night dinner with a side of rice (I like Trader Joe's vegetable fried rice because you can just heat it and eat).
Recipe makes 6 grilled chicken rolls. 1 chicken roll per serving.
Ingredients
- 6 chicken breast cutlets (thin sliced)
- 12 asparagus spears
- 1 carrot (julienne peeled or shredded)
- 6 scallions (trimmed at top and bottom)
- garlic powder
- For the sauce:
- 1/4 cup soy sauce (Tamari recommended)
- Juice of 1 lemon
- 2 tbsp brown sugar
- Additional:
- sesame seeds
- kitchen twine for holding the rolls in shape
Directions
Use a meat pounder to pound and flatten the chicken breast cutlets
Sprinkle the top side with garlic powder
Place 2 spears of asparagus, 1 scallion, and a few carrot peices in the center of each peice of chicken
Roll the chicken up as tightly as you can and tie it together with a few pieces of the twine
Sprinkle each chicken roll with sesame seeds on the outside of the roll
Preheat grill (medium heat)
Prepare the sauce by mixing the soy sauce, lemon juice and brown sugar in a small bowl
Place the chicken rolls on the grill and cook for about 15 minutes (or just until the chicken is cooked through), rotating each roll as they cook
Brush with the soy sauce mixture about half-way through cooking
Place the rolls on a platter and distribute the remaining sauce among the 6 rolls
Remove the twine before serving
Slice them in 1-inch peices
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