Chicken Teriyaki Its A Secret Food
ATK'S CHICKEN TERIYAKI
From America's Test Kitchens. Very simple, fast and delicious. You'll never bother with another bottled teriyaki sauce again. ATK used a microplane to grate the ginger and garlic, but you can easily mince it very, very fine. Serve over short grain rice for a traditional presentation. Steamed carrots, onions and bean sprouts complete your plate.
Provided by DeSouter
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Turn on broiler and position top rack 8" from broiler element.
- Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
- Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
- To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
- Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
- Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.
Nutrition Facts : Calories 260.6, Fat 14.4, SaturatedFat 4, Cholesterol 79, Sodium 1100.2, Carbohydrate 14, Fiber 0.2, Sugar 12.8, Protein 18.2
CHICKEN TERIYAKI - IT'S A SECRET
This recipe is a family favorite. I've served it to friends at parties and everyone always asks for the recipe... but shhhhhh...it's a secret.
Provided by Brenda Laughlin Sumner
Categories Asian Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes.
- Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
- Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
Nutrition Facts : Calories 615 calories, Carbohydrate 5.4 g, Cholesterol 123.6 mg, Fat 45.9 g, Fiber 0.4 g, Protein 44.4 g, SaturatedFat 7.1 g, Sodium 3133.2 mg, Sugar 1.4 g
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