I have a new favourite “go to” meal at the moment: grilled teriyaki chicken. It could not be simpler, and let me assure you that it tastes as though you’ve spent hours slaving in the kitchen.
Or that you’ve popped down to the local Japanese restaurant and brought home takeaways!
Ideally, you should use the nicest free range chicken thighs you can find, but guess what? Even humble supermarket chicken becomes a thing of beauty with these basic touches.
I usually serve this with sticky rice and stir fried vegetables, but it’s also good with shredded iceberg lettuce and sliced cucumber.
Grilled Teriyaki Chicken – serves 4
4 boneless chicken thighs or breasts (skin on or off)
4T teriyaki sauce (pre-prepared, or make your own using the recipe below)
2c sushi rice
3-4c sliced vegetables for stir-frying
extra teriyaki sauce, to garnish
optional: Japanese 7-spice powder or sliced spring onions, to garnish
Cook your rice according the the packet instructions. (Personally, I prefer the absorption method, which means the rice is standing while the chicken and vegetables are cooking.)
Place a baking rack on a tin foil covered tray; preheat your oven and the rack on high grill (preheating the rack means the chicken is less likely to stick, and the tin foil catches drips, so you won’t spend hours trying to scrape sticky sauce off the tray!).
Place the chicken onto the rack, skin side up if you’re using meat with skin on, and grill for five minutes. Turn over and grill a further three minutes, or until the chicken is almost cooked through.
During those three minutes, heat a little oil in a wok or large fry pan, and begin stir frying your vegetables.
Turn the chicken again, and brush with half the teriyaki sauce; grill a further two minutes before turning again, brushing with the remaining sauce, and grilling for another minute.
Check that the chicken is cooked through (the juices should run clear).
Serve on rice with the vegetables; drizzle with extra teriyaki sauce and a sprinkling of 7-spice powder or spring onions, if desired.
Basic teriyaki sauce (makes about 300ml): bring 150ml soy sauce, 150ml mirin, 50ml sake and 50ml sugar to the boil over a medium heat, stirring constantly until the sugar is dissolved. Reduce the heat right down and simmer for 15-20 minutes until the sauce has reduced by a third and is all syrupy and thick. Cool completely before using or storing; will keep in the fridge for up to a month.
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