Chicken Teriyaki

In Japanese cuisine “Teriyaki” is a cooking technique in which the food is being grilled or broiled while basted with the mixture of soysauce, sugar and mirin.
Since open-fire charcoal grilling is prohibited onboard, will do all the cooking inside the oven.
I got the recipe from a Podcast of Kathy Maister’s but the recipe of the marinade comes from Guy Kawasaki. I’ve been using the recipe since I watched the video. I only need to make few changes to suite my taste.

Photo by Nino Almendra
Photo by Nino Almendra

You will need;
2½ kgs. Chicken Leg-quarter(10pcs.) cut into half and make long slit on both side of the chicken leg.
1 thumbsize (100g) ginger, coarsely chopped across the grain.
2 pieces (30g/each) red/green chili long{Habanero or Jalapeño} deseeded and coarsely chopped
1 piece (200g) orange, peeled and deseeded
1 bunch (100g) spring onions, coarsely chopped
1/2 cup (100g) sugar
1/2 cup (120ml) Kikoman soyasauce

Place chicken on a (40x30x6cm)tray or any large bowl that can loosely hold your chicken legs, set aside.
Liquify all the marinade ingredients on a blender. Pour the marinade over the chicken, marinate for atleast 6hours or overnight.
Preheat the oven at 180’C. Transfer the marinated chicken leg into an oven proof dish/stainless steel tray. Broil for 1hour. Voila!!! That’s it! Enjoy your meal 😉


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