Mums Bbq Chicken Food

We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

• Ingredients

Everyone who has ever tasted this loved it!! I actually use expired buttermilk, because it just tastes better. Marinating time is not included.

Provided by najwa

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 383.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 141.8, Sodium 2610.9, Carbohydrate 9, Fiber 1, Sugar 6, Protein 59.1