Saturday, 31 December 2016

Grilled Teriyaki Chicken

Son invited some of his school mate over for a count down.  As I didn't want to fuss the whole day in the kitchen, having Grilled Teriyaki Chicken will be the best option.

This recipe is extremely easy and it takes minimal effort to feed a bunch of young adults and leaves you plenty of time to do other stuff.


What you need:

9 chicken leg, deboned
½ - ¾ cup teriyaki sauce (depending on the size of your chicken)

½ tsp pepper

Root vegetable of your choice
Bell pepper

Method:

Clean chicken and let it drain.

Mix pepper into teriyaki sauce.

Pour into a bag and add in the chicken.

Give it a good rub, making sure your seal the bag properly.

Let it marinate over night.

Heat up a pan and with skin side down, brown the skin until golden.

Give the glass dish a rub with oil.

Place your root vegetable at the bottom and the chicken on top.

Drizzle some olive oil if you desired but I did not.

Bake at 180°C for 20 mins and add in the bell pepper for the next 10 mins.

Bake till the chicken is cook when you have no problem piercing the skewer through the thickest part of the chicken.

Remove and drain off the juices.

Thicken the juice with flour solution and some beer to act as gravy.



Cheers to 2017!


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