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

Ingredients

-  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

Salad:                                      

-  150 gr Cabbage-shredded              

-  2 tbsp Thousand Island                 

-  1 Tomato-sliced                        

Pickle:

-  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.