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Posted in: Poultry
Prep Time:
30
Serves:
2
Grill time:
30

Chicken Teriyaki

Grilled Chicken Recipe

Posted on August 27, 2012
Chicken Teriyaki
Serves 2
Prep Time: 30
Grill time: 30

Ingredients:

    • 2 chicken breasts, skin on or off
    • Bone Dust BBQ Seasoning and Rub
    • 1 tbsp. peanut oil
    • 1 small shallot minced
    • 1 tsp. of grated ginger
    • 2 tbsp. hoisin sauce
    • ¼ cup soy sauce
    • ¼ cup sake, or white wine, or cooking sherry
    • 2 tbsp. honey
    • 1½ tbsp. brown sugar
    • 1 clove garlic minced
    • 1 tbsp. flour
    • 1 tbsp. water
    • rice and vegetables to serve
I loved this meal! We ate the chicken with broccoflour, and broccoli florets, corn and sticky-sushi rice. It is my favourite to get when we go out to any asian restaurant, and now I make it at home too. What is your favourite food that you found in a restaurant and make at home now?
Always have a good chef's knife to mince your shallot and peel your ginger
Always have a good chef's knife to mince your shallot and peel your ginger
Always have a good chef's knife to mince your shallot and peel your ginger
Chicken Teriyaki awaiting the fork

Chicken Teriyaki

Serves: 2       Total Time: 60

Ingredients

  • 2 chicken breasts, skin on or off
  • Bone Dust BBQ Seasoning and Rub
  • 1 tbsp. peanut oil
  • 1 small shallot minced
  • 1 tsp. of grated ginger
  • 2 tbsp. hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup sake, or white wine, or cooking sherry
  • 2 tbsp. honey
  • 1½ tbsp. brown sugar
  • 1 clove garlic minced
  • 1 tbsp. flour
  • 1 tbsp. water
  • rice and vegetables to serve

Directions

Step 1
Bring your chicken out of the fridge to start coming to room temperature. Oil your grids, then preheat your grill to 400°F.
Step 2
Put the peanut oil into a small sauce pan to heat at medium heat. Mince the shallot and grate the ginger and add that to your heating oil. Cook the shallot and ginger until the shallot is translucent. Add the hoisin sauce, soy sauce and sake, bring the whole mixture to a boil. If you lack hoisin sauce, a thick barbecue sauce will do. Preferably one that has a bit of a sweet side, like a beer based sauce, or the Napoleon® Mango BBQ Sauce.
Step 3
Once the mixture is boiling add the garlic, honey and brown sugar. Continue to boil the mixture until it thickens and reduces. If the mixture is not thickening to your liking, in a small bowl combine the flour and water to make a very loose paste, you want it a little more on the watery side. Add this flour mixture to your sauce one spoonful at a time, you only need a bit of it. Add more if you want the sauce to thicken further. If you accidentally make the sauce too thick with this process, add a little more sake. Set the sauce aside.
Step 4
When the grill is ready. Pat the chicken breasts dry with a paper towel, then rub them with the Bone Dust. Cook them over direct heat for about 4 to 5 minutes per side, or until the juices run clear. If you’ve got chicken with the skin on, make sure to get a good sear on the skin side first, it’s best when crispy. Durring the last half of cooking, baste the chicken with some of the sauce.
Step 5
Serve the chicken over rice and grilled or stir fried vegetables. Whatever is available and in season is best. Top with plenty of sauce.

Good Monday everyone!This weekend was a whirlwind of activity, conventions, nerd-i-ness and moving. It left me wanting something delicious and easy for dinner! Looking inside the fridge, I found some chicken breasts and ginger, garlic and soy sauce. Time for  a good old fashioned Chicken Teriyaki!... with a barbecue twist.

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