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SUGGESTIONS PLEASE: Grilling Teriyaki Chicken ??

 
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3381
Location: Michigan

PostPosted: Sat Jul 30, 2011 10:06 am    Post subject: SUGGESTIONS PLEASE: Grilling Teriyaki Chicken ?? Reply with quote

Has anyone tried grilling Danielle's Teriyaki Chicken? If so, how would you do it on a gas grill? (One burner on, one burner off?)

~~Vicki



Here is the recipe:

TERIYAKI CHICKEN shared by Danielle (Imstuffed)

History of recipe: When I was first married (20 yrs ago) I bought Easy Basics for Good Cooking, by Sunset. This is still one of my favorite recipes from this book. Simple, and tasty. I remember when I first made this, I thought how cool it was that I was making an international dish. At the time I worked with an Asian gentleman. He informed me that in the orient, they didn't cook like this....or even like what our Oriental restaurants cooked like. It was all Americanized versions. O'well....it still tastes good to me.

Cooking Time: 1 hour
Servings: 4

INGREDIENTS
4 each chicken legs and thighs
1/2 cup soy sauce
2-1/2 tablespoons honey
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 tablespoons dry sherry (if i don't have this on hand, I just omit it)
1/4 cup salad oil (I usually use vegetable oil)
1 clove garlic, minced or pressed
2 green onions (including tops) thinly sliced

DIRECTIONS
- Place chicken in a plastic bag.
- Combine soy, honey,ginger, sherry, oil, garlic, and onions: pour over chicken.
- Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
- Pour off and discard marinade. Place chicken, skin side up, on a rack in a roasting pan. - Bake, uncovered, in a 350' oven for 1 hour or until meat near thighbone is no longer pink when slashed.

YIELD: Makes 4 servings
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Gigi421
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Joined: 24 Apr 2008
Posts: 3320
Location: City of Champions

PostPosted: Sat Jul 30, 2011 1:11 pm    Post subject: Reply with quote

I think I would use that method.......start cooking on the heat side, then finish it by in direct heat. Our grill is so off balance with the heat it gives off, I always have to move things around. I think we need to clean the holes where the gas comes out.

I saw an episode with Jacques Pippon (sp) this morning where he took a sharp knife and cut on either side of the bones in the thigh. He said it will help with the cooking and you won't have that pinkness when you think the chicken is done. Just thought I would past that on.
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Karen
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ImStuffed
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Joined: 05 Jan 2008
Posts: 13764
Location: Burbank

PostPosted: Sat Jul 30, 2011 4:23 pm    Post subject: Reply with quote

I was going to suggest the opposite....indirect heat to get it cooked and then direct heat to get it chard Smile But then again....I don't know anything about grilling so what am I doing? LOL

Let us know how it turns out and what method you used Smile
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Danielle
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3381
Location: Michigan

PostPosted: Sat Jul 30, 2011 4:32 pm    Post subject: Reply with quote

Thanks for your suggestions, Karen and Danielle. I'll experiment with the grill the next time thighs and/or drumsticks are on sale.

~~Vicki
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