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| Chicken Teriyaki |
Ingredients
3 lb chicken thighs, boned and skinned
2 inches ginger root
1/2 cup Tamari
1/2 cup mirin
1 tablespoon honey
1/4 cup sake or gin
Method
Bone and skin the chicken thighs, keeping the meat as intact as you can.
Grind or grate the ginger, place in the center of a towel and wring out the juice.
Mix the ginger juice, soy, mirin, and sake, and marinate the chicken thighs. You
may find it easier to handle by skewering the chicken thighs.
Drain the marinade, add the honey, and reduce to a syrup by boiling.
Grill the chicken thighs on medium heat, painting them with the marinade to build
up a glaze when they are almost done. Don't turn your back or they may burn as
the sugar in the sauce tends to caramelize too quickly.
Slice and serve. The slices should have a moist shiny glaze so save some of the
boiled marinade for a final brushing before serving.
3 lb chicken thighs, boned and skinned
2 inches ginger root
1/2 cup Tamari
1/2 cup mirin
1 tablespoon honey
1/4 cup sake or gin
Method
Bone and skin the chicken thighs, keeping the meat as intact as you can.
Grind or grate the ginger, place in the center of a towel and wring out the juice.
Mix the ginger juice, soy, mirin, and sake, and marinate the chicken thighs. You
may find it easier to handle by skewering the chicken thighs.
Drain the marinade, add the honey, and reduce to a syrup by boiling.
Grill the chicken thighs on medium heat, painting them with the marinade to build
up a glaze when they are almost done. Don't turn your back or they may burn as
the sugar in the sauce tends to caramelize too quickly.
Slice and serve. The slices should have a moist shiny glaze so save some of the
boiled marinade for a final brushing before serving.
