Chicken teriyaki is an Asian recipe that is tried, tested and loved by all. A versatile dish that fits every occasion—be it a secluded winter night in or a summer garden barbecue! Want to make the ordinary taste richer and fuller? Well, here is a smoky twist on the original.
boneless, chicken breasts
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon fresh grated ginger
1 garlic clove
1 teaspoon grated onions
1 teaspoon sesame seeds (lightly toasted)
1/4 cup brown sugar
1/4 cup water
2 tablespoon rice wine vinegar
Slightly flatten the chicken breasts and transfer them to a large zip-lock bag.
To make the marinade, carefully combine the soy sauce, water, scallions, brown sugar, ginger, garlic, onions, honey and vinegar in a medium sized pan.
Boil the watery mixture and allow it to reduce and simmer for ten to fifteen minutes till the marinade is thick and viscous in consistency.
Cool the sauce completely before pouring it over the chicken and rubbing it in gently. Make sure that the chicken breasts are covered liberally in the marinade.
Seal the zip-lock bag and refrigerate it for 5-6 hours or overnight so that the mixture settles into the chicken and gives a potent flavour.
Drain the chicken breasts and discard the leftover marinade.
On a pellet grill, for example, the Traeger Grill, turn the smoke setting on. Leave the grill with the lid open for a few minutes until the fire entrenches.
Preheat the grill for fifteen minutes on 350 degrees with the lid closed.
Cook the chicken for approximately forty to fifty minutes or until the skin is crisp and golden-ish brown. Also, make sure its not pink in the middle
Make sure to flip the breasts at least once to avoid it from sticking to the grill grates.
Sprinkle the chicken with lightly toasted sesame seeds and serve with a drizzle of hot sauce and a fresh salad!
The soy sauce can either be eliminated or be replaced by Braggs amino acids.
A stevia-based sweetener can be substituted as honey.
Feel free to substitute the ground ginger with some fres ones.
Make two batches and freeze one to use for later!
It is a really impressive dish that’s easy and convenient to make, especially if you have one of top pellet smokers, for information on the top models, visit website. Its readily available ingredients and plain sailing nature make it the cook’s favourite; and its crunchy, juicy texture and smoky taste make it the diner’s favourite! Popular accompaniments of smoky grilled chicken teriyaki are rice, boiled vegetables (crisp-tender), fresh salads, flatbread, seeded bread, pasta (generally longer cuts of pasta like bigoli, bucatini, spaghetti, vermicelli, ziti etc) or Japanese noodles.
This recipe serves 6 and each serving of 140 grams is worth 250 calories. This food is high in protein (30 grams), healthy fats (11 grams) and sodium (144 grams).