Grilled Teriyaki Chicken
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
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)