In Cucina Con Marisa…
And fond memories for me of hibachi chicken teriyaki in Japan many years ago.
What a fun time we had in the kitchen and then at the grill, with no one to “cater to” we went off to entertain our taste buds with an Asian dinner of chicken teriyaki and a vegetable loaded Asian noodle. For Jacob we made parmesan, panko, and pretzel chicken tenders
Thanks to Tyler Florence’s Ultimate we fine tuned our own production of the chicken teriyaki (we made our own teriyaki sauce instead of using a store-bought version), but followed his directions for grilling (he used a grill pan on the show).
Adapted from Tyler’s teriyaki chicken
Grilled Honey-Teriyaki Chicken Grilled Honey-Teriyaki Chicken Total Time: 2 hr 15 min Yield:4 servings
Ingredients- I keep tubes of Gourmet Garden (GG) ginger, lemongrass and garlic on hand, so easy and less chopping read label for equivalents.
1 whole organic chicken, cut into 10 pieces
Brine: 2 cups water 1 cup light brown sugar 4 slices fresh ginger root, gently bashed to open up 2 tablespoons kosher salt 8 sprigs fresh thyme
Glaze: 2 cups teriyaki sauce…we made our own store bought is fine
1/4 cup honey or agave syrup
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/4 cup
Freshly ground black pepper
Scallion threads and toasted sesame seeds, for garnish
1. Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar.
2. Add chicken pieces and brine for 1 to 2 hours in the refrigerator.
Preheat grill to low-medium heat.
3. Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
4. Remove chicken from brine and pat dry. Discard the brine.
Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper.
5. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking.
6. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in iced water), and toasted sesame seeds.
About as fancy as we got with dinner was a neatly arranged platter of sliced vegetables for the noodles and once added to the dressed noodles we just tossed it all together with light lime soy dressing. We didn’t measure much of anything and in the end we had enough salad for 4 servings…
Finely slice the following:
3 sleeves of Japanese noodles or about 3/4-1 pound pasta
3-4 leaves of Napa cabbage, red cabbage, fresh bean sprouts, 3-4 baby peppers (red, yellow, orange), a handful or so of baby spinach, fresh cilantro, about a handful, 3-4 green onions, 2 baby cucumbers, and thinly sliced radishes. Toss in whole cleaned snow peas and top with chopped cashews. Also add torn leaves of mint and fresh basil.
Great dinner and fun cooking with Marisa and more economical that eating in an Asian restaurant.
Jacob’s Chicken Tenders were also pan-fried on a hot grill…