By Sue Lau | Palatable Pastime
Teriyaki Chicken is my recipe of the day for the Summer Games blogging week. The Olympics will be going on starting today! And I have been sharing some Japanese steakhouse recipes in honor of the host country, Japan.
Today winds down the sharing of recipes just as the Olympics start to wind up.
Let’s wish them all the luck we can in keeping everyone safe and covid free. I have my concerns about them. It would be a shame to see athletes who have worked so hard to train year after year get their hopes dashed by that nasty bug.
So while I am not sure how I feel about cramped quarters with the Delta variant raging, it is really none of my business. The nations joining the event think they have it worked out and lets hope they do.
Anyway, today I am sharing teriyaki chicken which I grilled up as drumettes. This will serve two as a main or four as an appetizer.
The marinade and sauce in this recipe will work on any type chicken. The basics are to grill chicken to 165F, then sauce and set. So use the probe thermometers (which are really quite affordable) and go by the time only as a hint of when to start checking that internal temperature.
Bigger wing pieces will take longer, and I have seen wild variance in size.
That is, if you can find them at all. There seems to be a mysterious wing shortage. I guess chickens aren’t flying as much these days. And didn’t feel they needed them. 😉
But I do and you do too!
Friday #SummerGamesWeek Recipes
Welcome to #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats! We are celebrating the start of the Tokyo Games with over 50 recipes. These represent more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
- Miso Salmon representing Japan by House of Nash Eats
- Pizza Bites representing the USA by Simply Inspired Meals
- Mango Sticky Rice representing Thailand by Devour Dinner
- Tofu Katsu with Tonkatsu Sauce representing Japan by Hezzi-D’s Books and Cooks
- Smoked Salmon Sushi Bowl representing Japan by A Day in the Life on the Farm
- Teriyaki Chicken representing Japan by Palatable Pastime
- Tomates Farcies representing France by That Recipe
- Panzerotti representing Italy by Magical Ingredients
- Crème Brûlée representing France by The Spiffy Cookie
- Salmon Florentine representing Italy by Art of Natural Living
The teriyaki chicken is shown here on Cold Soba Noodles which I will post in the near future. Hopefully later today or tomorrow. I know I am late getting my piri piri shrimp recipe out. I am s till typing that one up. Things have been busy here.
You Might Also Like:
First, Hibachi Chicken is marinated then grilled with a nice char. Perfect for dunking into a fresh ginger soy dipping sauce.
Next, Japanese Steakhouse Ginger Miso Dressing is an easy to make recipe at home for teppanyaki steakhouse and sushi bar style salads.
Then, Japanese style hibachi grilled shrimp has a yum yum mayochup type dipping sauce. And sesame fried rice make a complete summertime meal.
Or Japanese style curry rice (kare raisu) is a soul-satisfying stew with beef, vegetables, and an apple. Perfect for an autumn meal.
Finally, Baked Salmon with Miso Glaze is salmon simply baked. With a miso glaze for a Japanese flavor that reminds of a mild Thai fish.
- outdoor gas grill
- 1-1/2 pounds chicken wing drumettes or wing sections (about 12 small ones)
- 1/4 cup pineapple juice
- 1/4 cup mirin
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger root
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1-1/2 teaspoons mirin
- 1/2 teaspoon fresh lime juice
- 3 tablespoons brown sugar
- 1 scallion (sliced)
- 1-1/2 teaspoons ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 1-1/2 teaspoons cornstarch
- Stir together marinade and marinate chicken for 4-6 hours.
- Whisk together ingredients in a small saucepan and bring to a boil.
- Reduce heat and stir until mixture thickens and can coat the back of a spoon; allow to cool before using.
- Drain chicken and bring to room temperature.
- Preheat grill and oil grill grate.
- Grill wings on high heat just long enough to get grill marks.
- Reduce heat to low and continue grilling until the internal temperature of chicken is 165F., about 15 minutes total.
- Toss chicken with 1/4 cup of the sauce and continue to grill until sauce sets, brushing with any extra sauce inthe bowl.
NotesFrom the kitchen of palatablepastime.com
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