Published: 18-Mar-2013 (18:32); Viewed: 1400; Difficulty: 3 out of 10
This grilled teriyaki chicken breast is a very popular, classical Japanese barbecue. The sugar from this marinade during cooking over high temperature can produce shiny, glossy cover, which give very beautiful appearance to the meat. On average one portion should contain 300-400 of raw chicken breast meat.
Ingredients for three portion meal:
Chicken breast, four pieces, about 1.2 kg.
Soy sauce, 2 tbsp.
Teriyaki sauce, ¼ cup, preferably thick one.
Mirin, ¼ cup.
Toasted sesame oil, ¼ cup.
Lemon juice, juice from half lemon.
Shichimi Togarashi, ½ tsp
Garlic, 1 bulb.
Salt, 1 tsp.
Chop chicken breasts into 1-1½ inch cubes. Remove all fat, if any.
Add all ingredients to chicken cubes.
Mix everything carefully and store about 1 hour to marinate chicken.
Put marinated chicken cubes on metal skews.
Preheat charcoal to medium hot. Wait until the charcoal covers with thin layer of white ashes. Place skews with marinated chicken breast cubes about 10-15 cm away from charcoal. Cook on one side until brown. Turn and cook on other side until brown.
Check the meat doneness by making small cuts through the cubes. Serve when ready.
tips and tricks
Shichimi Togarashi is very hot spice, and amount of this spice should be adjusted to taste.
It is a good idea to do not add Shichimi Togarashi to the marinade, but sprinkle it over the meat after cooking, to adjust to your personal preferences.
It is possible to add about 1 tbsp of brown sugar as well.
Wooden charcoal is much better than charcoal briquettes.
Sugar from mirin and teriyaki sauce can caramelize quickly, and even burn, so permanently monitor the cooking process.