Asian Grill

Asian Grill


"It's the 'ah-so-easy' marinade that gives this dish its oh-so-remarkable flavor."


35 m {{adjustedServings}} servings 372 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 40.4 g
  • 81%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. To prepare marinade, combine orange juice, teriyaki sauce and red pepper flakes in a small bowl. Reserve 1/4 cup marinade.
  2. Wash hands. Place chicken, vegetables and remaining marinade in large resealable plastic bag. Marinate in refrigerator 30 minutes or longer. Wash hands.
  3. Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170 degrees F). Grill bell peppers, zucchini and mushrooms 5 minutes or until crisp-tender, turning once.
  4. While chicken is cooking, prepare rice according to package directions. Stir in reserved marinade. Keep warm.
Tips & Tricks


  • SERVING SUGGESTION: Serve grilled chicken and vegetables over rice. Refrigerate leftovers.
  • TIP
  • You may substitute Tyson(R) Fresh Boneless, Skinless Chicken Breasts; this may decrease cooking time.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 14 Ratings


I'm sorry but this had no flavor, I marinate, I baste and it got no taste. Maybe marinate overnight, or something.

I have made this recipe and really enjoy it. It is easy to make and very tasty I recommend it for all tastebuds!

This is great!! It only took about 40 minutes to make. It can be a little spicy with the crushed red pepper so If you are not a hot and spicy person go lighter on the crushed red pepper. The veg...