Keep America Spicy! Gilly Up!


January 19, 2017


This week, we are combining sweet and spicy flavors to bring you a dinner idea that is truly unique. Gilly Loco Chili Verde™ Teriyaki Chicken. East meets Southwest and it is delicious! There may be a few meals that our Chile Verde sauce won’t improve, but we have yet to find them. Give your Asian cuisine a spice up and add any one of our chile sauces to it. You family and friends will thank you.


  • 2 cups uncooked white rice
  • 4 boneless, skinless chicken breasts (about 1 ½ pounds)

Chile Verde Teriyaki Sauce

  • 1 cup (8 oz.) Gilly Loco Chili Verde
  • ½ cup honey
  • ½ cup soy sauce
  • ¼ cup white wine vinegar
  • 1 tablespoon fresh ginger minced
  • ¼ cup cold water
  • 3 tablespoons cornstarch
  • Salt and pepper to taste
Garnish with cilantro and sesame seed (optional)


    1. Cook rice following package directions and set aside.
    2. Meanwhile, prepare teriyaki sauce. Combine Gilly Loco Chili Verde™, honey, soy sauce, vinegar and ginger in a bowl and whisk. Pour mixture into a medium saucepan and simmer over low heat.
    3. Grill or sauté chicken over medium-high heat to an internal temperature of 165°F. Let rest for 5 minutes.
    4. While chicken is resting, whisk cornstarch and cold water together, and add to teriyaki sauce prepared in Step 2 above. Bring sauce back to a simmer for 2-3 minutes until thickened.
    5. Place cooked rice into a serving bowl. Slice or dice chicken breast and place on top of rice. Pour teriyaki sauce on chicken and garnish with cilantro and sesame seeds, if desired.
    6. Enjoy!

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