Sunday, September 7, 2008

Teriyaki Chicken

Well, after a beef-tastic week, we are finally going to cook some chicken. I decided to use a slightly modified version of the grilled tuna teriyaki I made a few months back. I substituted 4 tbs each of mirin and sake for the Jack Daniels, as well as adding some grated orange zest from an orange we've had hanging around. I mixed the marinade in my blender and put the chicken into a Ziploc to soak overnight. Tomorrow night I'll fire up the grill and see how it comes out. I've used this recipe recently on more tuna, but only soaked it for an hour or two. Hopefully more flavor will infuse into the meat with the much longer soak time.

1 comment:

Geggie said...

Oh, yum. I just did a great marinade with chinese five spice and all kind of yummy asian tastes. It's in my queue for tomorrow to be posted.