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–+ servings

Teriyaki Chicken

Sue Lau
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate 4 hours
Course Appetizer, Main Course
Cuisine Asian, Japanese
Servings 2

Equipment

  • outdoor gas grill

Ingredients
  

  • 1-1/2 pounds chicken wing drumettes or wing sections (about 12 small ones)

Marinade:

  • 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

Teriyaki Sauce:

  • 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

Instructions
 

Marinate:

  • Stir together marinade and marinate chicken for 4-6 hours.

Cooking Sauce:

  • 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.

Chicken:

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword chicken wings
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