Grilling Season Is Back
Experimentation is a big part of cooking, and experimentation on the grill is how many a grillmaster earned his or her reputation. For those looking to expand their grilling horizons, consider the following recipe for “Teriyaki Chicken” from Eric Treuille and Birgit Erath’s “Grilling” (DK Publishing).
1/2 cup shoyu (Japanese soy sauce)
2 tablespoons mirin
1/4 cup sake
1 tablespoon sugar
8 boneless, skinless chicken
Essential equipment: 8 attached pairs presoaked wooden chopsticks or 8
10-inch presoaked bamboo skewers.
Combine shoyu, mirin, sake, and sugar in small pan over medium heat. Bring to a boil, stirring to dissolve the sugar.
Lower heat and simmer until thick and syrupy, 5 to 10 minutes. Cool. Set aside half the sauce for glazing the chicken. Reserve remaining half to drizzle over before serving. Cut each thigh into three even-sized pieces. Insert the blade of a small, sharp knife through the middle of each chicken piece to make a slit. Thread three slit pieces onto each pair of attached chopsticks. Brush all over with the cooled sauce to glaze. Grill according to instructions below, basting with sauce. Drizzle with reserved sauce. Serve hot.
Grill over medium hot coals until the
chicken is opaque with no trace of pink, about 7 minutes per side.
Preheat broiler. Broil until the chicken is opaque with no trace of pink, about 7 minutes per side.
Make sauce up to 3 days in advance. Cover and refrigerate.
We like to serve teriyaki chicken on pairs of chopsticks for a fun and impressive presentation. Since they do not have sharpened ends, use a knife to make an incision through the chicken to help you slide the chicken pieces onto the chopsticks. Alternatively, use presoaked bamboo skewers.