Teriyaki Chicken
Why I Love This Recipe
Ingredients You'll Need
Teriyaki Marinade
¼ cup mirin (see Tip)
1 tablespoon soy sauce
1 tablespoon pure maple syrup
2 teaspoons finely minced fresh ginger
2 teaspoons dark (Asian) sesame oil
2 cloves garlic minced
Chicken
4 boneless, skinless chicken breast halves (about 4 ounces each)
Canola oil or nonstick cooking spray
Toasted sesame seeds and sprigs of fresh cilantro for garnish
Directions
Stir together the marinade ingredients in a small bowl or measuring cup.
Pour half of the marinade into a shallow pan or baking dish. Place the chicken breasts atop; cover with the remaining marinade.
Refrigerate, covered for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
Cook the chicken on an outdoor grill; cook for about 5 minutes per side or until cooked through.
Baste occasionally with the marinade as the chicken cooks; then discard the remaining marinade.
Or, when ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler.
Lightly oil a broiler pan or baking sheet.
Place the chicken on the prepared pan, reserving the excess marinade.
Broil the chicken for 5 minutes; turn and brush with the marinade.
Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.
