You can all start shouting from the rooftops! I’m finally back with another chicken recipe to share!
I haven’t posted a chicken dish since November so I figured that it was long overdue. But first things first, I hope that everyone on the East Coast is recovering nicely from that insane storm that blew through last weekend. It was pretty crazy here. Over in Virginia, we got tons of snow dumped on us and, as a result, the city basically shut down for an extended weekend. I must say that my cabin fever started to manifest after only a day and a half, but at least I had the chance to catch up on a whole lot of reading (and shoveling). Adam also managed to get me back on Breaking Bad on demand, although I may drop it again as Season 1 has been incredibly depressing! It gets better right???
Another thing that the snow storm did was delay this post for a while (teaser…this recipe is great on the grill). In the coming days before the snow, it was like the Hunger Games at the grocery store – every man, woman, child, and domestic pet for themselves. I couldn’t believe how many things were sold out. You couldn’t find a piece of chicken breast, or even eggs for that matter, to save your life. So between that and the snowy weather, the recipe making quickly came to a halt. Luckily it has been so amazingly warm this week that almost all the snow has melted, and my grill is finally free again. So without further delay, I bring to you my Teriyaki Chicken…
This Teriyaki Chicken is another Radin recipe favorite. When I make my teriyaki sauce, 90 percent of the time I pair it with chicken (which is the way that I am presenting it here); however, it can easily be paired with beef (to create a teriyaki burger or steak) or be used with salmon. It is even delicious with sautéed vegetables. I absolutely love the versatility of this combo marinade/sauce.
When you think of a typical teriyaki recipe you picture a sauce filled with tons of processed sugar and sodium. I change that by first removing all of the sugar and replacing it with a small amount of Splenda instead. I also get rid of the unnecessary mirin levels, replacing it with water. By looking for the best mirin to water ratio I am able to reduce the sugar amount even more without taking away from the traditional underlying flavor of the sauce. Using reduced-sodium soy sauce and sugar-free/sodium-free rice vinegar also help to keep this teriyaki sauce on the healthy side. I punch up my recipe’s flavor by adding tons of bright freshness with fresh ginger, garlic and scallions. A little red pepper flakes add some needed heat, paired with a touch of toasted sesame oil and voila, a delicious teriyaki sauce that you can add to your guilt-less pleasure recipe list.
For this recipe you will need mirin, water, low-sodium soy sauce, sugar-free sodium-free rice vinegar, toasted sesame oil, Splenda, garlic cloves (minced), fresh ginger (grated), red pepper flakes, scallions (minced), black pepper and kosher salt.
In a 4 quart saucepan, bring the mirin and water to a boil, then reduce to a simmer on low heat for 5-10 minutes. The mixture should reduce by one-quarter to one-third.
Once reduced, add the soy sauce, rice vinegar, sesame oil, and sugar to the saucepan. Allow the ingredients to simmer for about 5 minutes.
Lastly, add the minced garlic, grated ginger, scallions, red pepper flakes, kosher salt, and black pepper. Let the teriyaki mixture simmer for another 10-15 minutes or until the sauce tightens to your desired level. I tend to like my teriyaki sauce thick so I leave it to simmer until it resembles the thickness of a béchamel sauce – when I run my finger down the back of a spoon (dipped in the sauce) the finger trail stays.
Note: This sauce is used as a marinade and basting sauce so it is meant to be very flavorful when tasted on its own. Don’t get nervous…if you think it has too much flavor by itself then it just means that you’re doing things right!! Remember this will provide the flavor for your entire dish.
When the teriyaki sauce reaches the desired consistency, remove it from the heat and allow it to cool while you prep the chicken. Usually I mix my chicken parts when making this sauce – using boneless skinless breasts, thighs and on occasion drumsticks. They all go so well with this sweet and tangy sauce.
Cover the chicken in three-quarters of the teriyaki sauce, saving the last quarter to baste the poultry during and after grilling. Place the chicken in a covered dish and allow it to marinate for 2-4 hours in the refrigerator.
When the time comes, remove the marinated chicken from the refrigerator, place the pieces on a plate and season both sides with kosher salt and pepper. (If you have read my other posts you know that I always season marinated foods with salt and pepper right before I cook them. Under-seasoning is a big pet peeve of mine.)
Grill (or sauté) the chicken for 10 minutes (5 minutes per side) or until the chicken is slightly firm to the touch but not completely stiff. After the first flip make sure to baste the cooked side of the chicken with some of the remaining one-quarter of sauce.
Once the chicken is cooked, spread the remaining sauce on the other (un-basted) side and serve.
Make sure to make enough because these puppies will go quickly. Pair this with steamed brown rice for a classic dish or with a grilled sweet potato for a more unique twist – the sweet potato will pick up the sweet undertones of the sauce. I have even sliced the teriyaki chicken up and placed it in a Low-Carb Mission Wrap with lettuce and red onions.
I really love this sauce and I hope you enjoy it as much as my family and I do!
- ⅓ cup mirin
- ⅓ cup water
- ¾ cup low-sodium soy sauce
- 4 teaspoons sodium-free sugar-free rice vinegar
- 1 teaspoon toasted sesame oil
- ½ cup Splenda
- 5 cloves garlic, finely minced
- 1½ tablespoons fresh ginger, grated
- 1 teaspoon red pepper flakes
- 2 tablespoons scallions, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Bring mirin and water to boil in 4 quart saucepan then reduce to low and simmer for 10 minutes until mixture is reduced by ⅓
- Add soy sauce, rice vinegar, toasted sesame oil, and sugar to saucepan. Allow to simmer for 5 minutes
- Add garlic, ginger, scallions, red pepper flakes, kosher salt, black pepper to saucepan and simmer for an additional 10-15 minutes or until sauce thickens to desired consistency
- Remove from heat and allow to cool while chicken is being prepped
- Marinate chicken in ¾ of the teriyaki sauce for 2-4 hours in refrigerator. Leave remaining ¼ of sauce to baste chicken during and after cooking
- Place marinated chicken on a plate and season with salt and pepper
- Grill (or sauté) chicken 10 minutes (5 minutes per side) until chicken is slightly firm to touch but not completely stiff.
- Spread remaining sauce on cooked chicken and serve immediately