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Grilled Chicken Teriyaki

Servings:
4-6 portions Servings
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Ingredients

  • 1 cup tamari or soy sauce
  • 1 cup sake
  • 1/2 cup mirin –sweet rice wine
  • 1/4 cup sugar
  • 3 tablespoon grated ginger
  • 3 1/2 pound chicken, cut into eighths

Preparation

Baking Directions:

Combine the tamari, sake, mirin, sugar and grated ginger in a sauce pan over medium heat, bring to a boil and reduce to a simmer.

  Cook for 10 minutes, reducing by half before removing from the heat.

Cool completely.

  Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.

The chicken should be divided into quarters, splitting the breast into two pieces and separating the leg at the thigh joint, to evenly divide into 8 pieces.

This will reduce the cooking time and allow easier grilling.

Add half the cool marinade to the chicken and refrigerate for 1-2 hours.

When ready to cook, pre-heat an outdoor grill, preparing to grill over indirect heat.

  Brush the grill with vegetable oil before placing the chicken pieces—season the chicken with black pepper and place on the grill.

The chicken will cook quickly over a too-hot fire, so carefully tending is necessary.

When the chicken has fully cooked, in about 17 minutes, test the meat for doneness, insuring that juices run clear.

Serve with the unused remaining teriyaki sauce, grated ginger and chopped scallions

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