Grilled Teriyaki Chicken

Name: Grilled Teriyaki Chicken
Yield: Makes 4 servings
Ingredients: 4 large skinless, boneless chicken breast halves; 1 clove garlic, finely chopped; 2 scallions, finely chopped; 1 TB. chopped fresh ginger; 1/2 tsp. powdered mustard; 3 TB. soy sauce; 2 TB. rice wine or sherry; 1 tsp. sesame oil; 1/2 cup honey or corn syrup

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

The sweet, soy-based marinade keeps the white meat moist and gives it lots of flavor. The honey assures the breasts will be gorgeously browned. Make the dish with chicken wings if you need a good party hors d’oeuvre.

Prep time: less than 15 minutes

Region: Northwest

Ingredients

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Instructions

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Remove any fat and cartilage from the breasts and set them aside in the refrigerator.

Place the garlic, scallions, ginger, mustard, soy sauce, rice wine, sesame oil and honey into a small saucepan.

Bring to a simmer and cook over low-moderate heat.

Let mixture cool.

Pour the cooled mixture over the chicken and marinate for .

Preheat an outdoor grill or oven broiler.

Remove the chicken from the liquid and grill or broil at moderate temperature, turning the pieces occasionally and brushing with more sauce, for , depending on the thickness of the breasts, or until cooked through.

Use 18 chicken wings; disjoint the chicken, discard the wing tips; grill for , turning occasionally.

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