Wednesday, October 2, 2013

Bittman's Chicken Teriyaki

Stumbled upon this recipe in the "How To Cook Everything" app. So glad I did. The best teriyaki I've ever made. Try it on the grill while the weather is still nice. Paired with braised daikon and brown rice, it will be better than eating out.


  • ⅓ cup soy sauce

  • ⅓ cup sake or slightly sweet white wine, like a German Kabinett or Spätlese (use water if necessary)

  • ⅓ cup mirin (or 3 tablespoons honey mixed with 3 tablespoons water)

  • 2 tablespoons sugar

  • About 1½ pounds boneless chicken thighs, legs, breasts, or tenders

  • 2 teaspoons grated lemon zest (optional)


  1. Combine the soy sauce, sake, mirin, and sugar in a bowl. If time allows, marinate the chicken in this mixture in a covered dish for 2 hours at room temperature or overnight, refrigerated, turning the meat occasionally. If you're cooking right away, don't bother combining the meat with the sauce.

  2. Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source. Meanwhile, soak the skewers (you'll need at least 8) in warm water if you're using wood. Remove the meat from the marinade and thread it onto the skewers. Boil the sauce for a couple of minutes in a small saucepan, until it produces lively bubbles and begins to get thick.

  3. Grill or broil the skewers until browned all over and cooked through, basting frequently with the sauce and turning the chicken every 2 or 3 minutes, 10 to 15 minutes (to check for doneness, cut into a piece with a thin‐bladed knife; the center should be opaque or slightly pink). Give the meat one final baste and serve hot or at room temperature.

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