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Teriyaki Broiled Chicken

This image courtesy of Joseph DeLeo

Travelers to Honolulu brought this dish back to the Pacific Coast, and at present it is probably the most popular method of broiling chicken throughout the country.

Notes

Basic Broiled Chicken



Brush chicken halves with butter (or use any of the seasoned butters below) or oil before, during, and after cooking. Broil 4 -to 6 inches from the heat unit, whether using gas or electricity. Rather large broilers or those dressed with a sauce should be placed about 6 inches from the heat. Allow 13 to 16 minutes per side, according to the size of the bird. Turn once, brush well with butter or oil, and season to taste. Watch carefully and brush again. Move the chicken up to the top rack of the broiler for the last 2 to 3 minutes of cooking to get a little char, but make certain it doesn’t scorch. When done it should be firm in flesh with a bit of pink at the leg joint.

Chicken can be broiled without basting if you prefer to avoid fats. Merely season and proceed, but watch extra carefully to prevent burning.

Cooking Methodbroiling

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low carb, tree nut free

Mealdinner

Taste and Texturemeaty, salty, savory, sweet, umami

Ingredients

  • Broiler halves
  • ½ cup olive or peanut oil
  • 2/3 cup Japanese soy sauce
  • 2 tablespoons grated fresh ginger or 1 chopped candied ginger washed free of all sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated orange rind or (preferably) tangerine rind
  • ¼ cup sherry

Instructions

  1. Blend all the marinade ingredients well and pour over the broiler halves in a shallow dish or pan. Press the broiler halves into the marinade and turn several times while they marinate, which may be anywhere from an hour to 24 hours. Place the broilers a little farther from the heating unit than usual to prevent the soy sauce from caramelizing. Brush them with a little oil, and broil according to the basic rule for broiling (see Notes). Brush several times with the marinade. Spoon the pan juices over the chicken.

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