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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I try use lots of fresh veggies and little meat to cut down on prep & cook time.
My pressure cooker is my lifesaver. It cooks dinners in less than half the time.
Dear Nami,
Thank you for the introduction of easy teriyaki sauce. This is going into my meal planning! I have two boys, age three and one so my days are crazy busy. I use lots of your recipes in our family meal repertoire. I use my slow cooker a lot, for soup and stews. I put all the ingredients in the night before and plug it in before we leave the house in the morning. Meals are ready when we get home! The boys eat a ton so sometimes my plan gets busted because there is no leftover… We made you gyoza for Mother’s Day and I planned on freezing some. Well, my three year old kept on asking for more and we eventually ran out of gyoza. I think doubling the recipe is a must next time. 🙂
Interesting sauce from Campbell i see.
I think moms are seriously superheroes. I have no idea how they are able to do it all so kudos to you, and this chicken looks fantastic!
tweet–https://twitter.com/mami2jcn/status/598547423594729472
Using the crockpot saves me a lot of time. I love to make pot roast in the slow cooker…I can just throw the ingredients in when I get up in the morning and then, voila, dinner makes itself.
Tweet: https://twitter.com/PrettyHotPink6/status/598546233829920769
I like to make more than I need so I can freeze and have nutritious meals for later on and I also like to plan my meals ahead so I can prep for more than one recipe at a time.
I freeze the meats in a variety of marinades and freeze for those crazy days when all I can handle is getting the oven or crockpot turned on! Everything is seasoned and we have food 🙂
I microwave an eggplant for 10 – 15 min (depend on the power of the microwave), take it out and it is good for any further cooking!
My go to seasoning is Walkerwoods Jamaican Jerk seasoning (available in Amazon.com and many ethnic grocers). We like the hot & spicy one although they have the mild one too. Marinate the pork shoulder /country rib style pork overnight (5 minutes time) and in the morning you can “roast” it in slow cooker (low for 8-10 hours). For fast cleanup, I line the slow cooker insert with aluminum foil before placing the marinated meat. You can do the same thing with chicken leg quarters or wings and bake them in the oven.
Another go to seasoning is Lee Kum Kee Char Siu Sauce. Same procedure as above.
We try to prepare an extra entrée and freeze it for weeknights.
I like to cook and freeze enough meat/poultry on the weekend so that it’s ready for the following week.
I try to use my crock pot a lot! and we eat sandwiches!