Teriyaki Chicken
  • Teriyaki Marinade
  • ΒΌ 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
  1. Stir together the marinade ingredients in a small bowl or measuring cup.
  2. Pour half of the marinade into a shallow pan or baking dish. Place the chicken breasts atop; cover with the remaining marinade.
  3. Refrigerate, covered for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
  4. Cook the chicken on an outdoor grill; cook for about 5 minutes per side or until cooked through.
  5. Baste occasionally with the marinade as the chicken cooks; then discard the remaining marinade.
  6. Or, when ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler.
  7. Lightly oil a broiler pan or baking sheet.
  8. Place the chicken on the prepared pan, reserving the excess marinade.
  9. Broil the chicken for 5 minutes; turn and brush with the marinade.
  10. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.