Easy grilled chicken recipe with Campbell’s grill sauce. Try them with teriyaki, lemon pepper , or cheddar applewood bacon sauce.
I know I am starting to sound like a broken record, but lately I feel like there is less and less time in a day to do all the things I need to do as a mom. Do you feel the same way? Sometimes after the kids’ karate lesson ends at 5:45 pm, I just haven’t gotten around to preparing dinner.
Why does that happen? After picking up the children from school, they want me to prepare snacks or smoothies. Then it’s schoolwork time, helping them with homework and projects. After schoolwork is complete, I insist on teaching them Japanese every day. I find that when I only teach them Japanese on weekends they don’t retain as much. On the days when we have piano lessons and swim lessons, there is even less time I can get to the kitchen. I applaud all the busy parents out there who manage to juggle their children’s activities and prepare home cooked meals each day.
The good thing is sometimes I do delegate some cooking duties to Mr. JOC: marinating the meat during the day so when he gets home from work he can grill, or asking him to pick up ingredients on his way home for a quick meal, like my many donburi recipes. Unfortunately there are more times than I could count when the meat’s not defrosted or there just isn’t enough time. I think as parents, we naturally want our children to enjoy home cooked meals and lately I discovered a quick way to make them with Campbell’s Grill Sauces. They are super easy to use and my family enjoys them, especially the Grilled Teriyaki Chicken one! The best part is, I can ask Mr. JOC to prepare and cook the entire meal from start to finish. This gives me a bit more time to help the children with their work, read to them, or work on my blog. Let me show you how easy it is to prepare: First, preheat a grill on medium high & oil the grates.
How to Prepare Grilled Chicken with Teriyaki Sauce (Step-by-Step Instructions)
Open your favorite Campbell’s Grill Sauce and heat over low heat in a sauce pan.
Butterfly the chicken breast. Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly. Turn the breast over and with the edge of a knife parallel to the cutting board, cut the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Keep the edge intact and open the breast along the fold.
Season both sides of chicken breast with salt and pepper & steam some of your favorite veggies in a pot.
Grill breast for about 4 min, then rotate them 90° and grill for another 4 min. This will create the nice crisscross shape. Flip the chicken breast over and do the same.
Place the chicken on your choice of carb and pour the sauce over. Garnish with scallion and sesame seeds.
Now isn’t that surprisingly simple? 🙂
What simple time-saving cooking tricks do you use? Tell me in the comments and you will be entered for a chance to win a $100 Target gift card!
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Years ago, I figured out ways to simplify cooking all my chicken dishes. I have adapted all my chicken recipes into sauces that I can pour over baked chicken in the oven, or over chicken cooked in a deep covered casserole that fits in my microwave. Zap for 15-20 min for 8 chicken thighs, cook brown rice and a steamed vegetable, and dinner’s done. Instead of a rice cooker, I use a 3 quart Revereware pan with a 1 or 1.5 quart Revereware long-handled covered steamer basket that nests on top of the 3-quart pan, so that as my brown rice is simmering, the veggies are steaming on top.
1. It’s not necessary, and no longer recommended, to rinse and pat dry chicken. That is actually more likely to spread contamination. The germs on unrinsed chicken are killed during cooking. To remove chicken cleanly and quickly from the package, I first leave the package in the plastic produce bag that I put the chicken package in at the grocery store. I lift one edge of the plastic bag opening, reach in with a fork, and pierce and slit open the cellophane of the chicken package with the fork. Then I stab each chicken piece, lift it out, and put it into a deep ceramic covered casserole dish that fits in the microwave. Then I cover the empty chicken package back up with the plastic bag, and put it in the freezer til I have a chance to take out the trash. This is a very clean and quick way to remove chicken from the package to the pan.
2. T save money and time, I prefer bone-in, skin-on thighs.
I used to bake them half way through in a 9×9 or 9×13 pan, then pour off the fat and juice into a metal can, and pull off the crisp, partially cooked skins with a fork, pour the sauce over, and put the chicken back into the oven to finish cooking. It is much faster and easier to remove chicken skins with a fork after they are already partially baked, so this saves time, money, and artery-clogging saturated fat consumption, and I don’t even have to wash my hands afterward!
But now I just put the thighs in the microwave with the sauce, zap, and lift out one thigh to eat, and put the cooled casserole in the fridge. The, next day, I skim off the congealed fat.
3. I would suggest that on busy days, instead of using the Campbell’s soup mix over washed, dried, butterflied and grilled chicken, just try what I do per above, and put the chicken in a covered casserole in the microwave. Then use the time you saved to make a sauce using all of your teriyaki chicken sauce ingredients–pour in and stir them together in a 2-cup measuring cup–then pour over the chicken. Cover and zap! Serve with brown rice, steamed vegetable, and maybe a simple salad, and done. Then put your feet up and let everyone else do the dishes :). You sound like a wonderful, veryand dedicated Mom and homemaker, so you deserve them to take care of you a little bit, too!
I will make sauces in advance and freeze them . Then when I need to make a meal I’ll have the sauces thawed and can quickly mix them into whatever I’m making.
I put all of the ingredients on the table before I begin. Many times I have started to cook a meal and I realize I do not have all of the ingredients. Thank you
I cook my meat and the sauce together to save time, dishes, and to make my sauce more flavorful! A college student has to learn a lot of small tricks to cook for a few people in a timely manner and on the hot plate!
I use the crockpot
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tbarrettno1 at gmail dot com
I love to use the Crock Pot it saves me so much time.
I like to use my ninja and put frozen items with veggies and sauce and cook for 8 hours so it will be ready for dinner
tbarrettno1 at gmail dot com
I just got a new electric oven that heats up in about half of the time it took for our old oven.
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