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grilled chicken teriyaki ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar ) recipe

-  3 Chicken breasts Fillet-cut in half
-  120 ml Orange juice+1 tbsp Lime juice
-  3 tsp grated Ginger, 3 tsp Sesame oil
-  1 tsp Salt, 1 tsp Chili pwd (optional)
-  2 tsp Sesame seed-roasted

Teriyaki Sauce Mixture:
-  155 ml Mirin, 235 ml Soy sauce
-  4½ tsp Rice vinegar, ¼ tsp Chili pwd
-  1 tsp Sesame oil, ½ tsp Black pepper
-  7 cloves Garlic-grind      
-  1 tbsp grated Ginger, 65 gr Sugar

-  150 gr Cabbage-shredded              
-  2 tbsp Thousand Island                 
-  1 Tomato-sliced                        

-  100 gr Radishes-shredded
-  100 gr Carrot-shredded, 1½ tsp Salt
-  3 tsp Sugar, 2 tsp Vinegar

how to make grilled chicken teriyaki  ( ayam teriyaki bakar ):
-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).
·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.
-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.
-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

1 comment

  1. Yum looks lovely, looking for some recipes for the summer...Thanks for sharing...



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