Monday, May 9, 2011

Chicken Teriyaki - on a stick

Springtime is BBQ season, and it was refreshing to take this dish to the grill! The Fiddlehead offers a barbeque option to the standard stovetop Chicken Teriyaki (page 82), and so it was shish kabob time! If you're using wooden skewers, remember to soak them overnight so they're less likely to scorch over the heat. Alternate marinated chicken, peppers, onion, and mushroom to made a colorful and healthy meal that is fun to eat!

The Teriyaki Marinade (page 210) is fairly simple, and the flavor really comes through after cooking. It takes just a wee bit of planning ahead to get the chicken cubed and marinating the night before, but it's worth it for the fresh-off-the-grill taste. I marinated it overnight, and would recommend that longer time length (the book says you can marinate for just 2 hours). Garlic, ginger, soy sauce, honey, sherry, and sesame oil combine for a quintessentially Asian flavor. Yum!

The meat a'marinating

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