Grilled Chicken Citrus Teriyaki

 

1/4

cup reduced-sodium teriyaki sauce

1/4

cup frozen (thawed) orange juice concentrate

2

teaspoons grated orange peel

1/2

lb uncooked chicken breast tenders (not breaded)

1

cup sugar snap pea pods

1

cup sliced fresh mushrooms (3 oz)

1

medium zucchini, cut into 1/2-inch slices (2 cups)

1/2

medium red bell pepper, cut into 1-inch pieces (3/4 cup)

• 1 In small bowl, mix teriyaki sauce, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• 2 Meanwhile, heat gas or charcoal grill. Place grill basket (grill “wok”) on grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket. Cover grill; cook 6 to 8 minutes, shaking grill basket or stirring chicken occasionally, until chicken is brown.
• 3 Add remaining ingredients to grill basket. Cover grill; cook 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover grill; cook 2 to 3 minutes or until hot.