Home › Poultry

Grilled Teriyaki Chicken

Share

Photo by sidereal/flickr
enlarge image

Photo by sidereal/flickr

Tender chicken in a sweet soy sauce.

Ingredients

1 roasting chicken or 1 kg/2 lb chicken fillets
4 tablespoons Japanese soy sauce
4 tablespoons mirin or sherry
2 tablespoons sugar
1 teaspoon crushed garlic
2 teaspoons finely grated fresh ginger
1/2 teaspoon oriental sesame oil

Directions

Joint chicken and cut each joint in halves, or dice chicken fillets. Combine remaining ingredients and marinate chicken in the mixture. Cover and refrigerate for 1 hour or overnight. If using fillets, thread the dice on small bamboo skewers soaked for at least 1 hour in water to prevent burning.

Preheat grill and place chicken on oiled foil. Grill, turning chicken pieces with tongs and brushing with marinade from time to time. Diced chicken fillets should be done in about 5 minutes. Reduce marinade by cooking in a small uncovered pan and use as a glaze.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.