• SARAH

TERIYAKI CHICKEN

Updated: Feb 22, 2018

RECIPES, HINTS AND TIPS FROM LOUIS MANN & SON LTD TO MAKE THE MOST OF YOUR MEATY MEALS


TERIYAKI CHICKEN DRUMSTICKS


Now that January is over and the days are getting longer, I am yearning for lighter yet still flavour packed and quick to prepare suppers. Scouting around I came across this quick, easy and rather delicious mid-week dinner idea.


I have given the recipe a few tweaks and it can be tweaked even further depending on whether you want to spice up your life or are carb counting.






LEMON CHICKEN TERIYAKI


TERIYAKI SAUCE - enough for 4-6 portions

4 tablespoons soy sauce

1 dessertspoon cornflour

4 tablespoons dark brown sugar

4 dessertspoons mirin

1-2 tablespoons fresh lemon juice


CHICKEN:

8 skinned drumsticks or thighs (or four of each)

or

4 medium breast fillets skinned.


OPTIONAL:

2-3 sliced red chilies - optional

3cm fresh root ginger peeled and cut into matchsticks

1 clove crushed garlic


GARNISH:

1 small bunch spring onions

1 dessertspoon sesame seeds - optional

1 small bunch coriander - optional


To make the sauce blend the cornflour into the soy sauce in a small saucepan. Add the other sauce ingredients and bring to the boil while whisking gently. Let it bubble for a minute or two to thicken then turn off the heat and add the optional garlic if you are using it.


Pre-heat the oven to 190c/gas 5.





For easy clean-up use a foil tray or line your roasting tin with two layers of foil. I have learned through bitter experience that it can take almost as long to clean a teriyaki chicken pan as it does to prepare, cook and eat it!


Put the chicken in the pan, sprinkle over the ginger and 1-2 sliced chilies if using and then spoon over the teriyaki sauce. Cover with foil and cook for approximately 45 minutes for bone-in chicken and 35 for boneless pieces. Remove the foil, baste with the sauce and give the chicken another 10 minutes to glaze. Garnish the chicken with chopped spring onion as well as a finely sliced red chili, sesame seeds and chopped coriander if using.


I usually serve this on top of rice with a side of tenderstem broccoli or edamame beans but it is equally delicious with some stir fried vegetables and noodles or cauliflower rice or courgetti if you are carb counting.


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