in Caribbean

Teriyaki Chicken

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Ingredients for 4 servings:

  • 2 chickens, cut up or
  • 6 chicken schnitzels
  • 80 ml oil (sunflower oil)
  • 150 ml soy sauce
  • 125 ml Sherry, dry
  • 2 cloves garlic, finely chopped
  • 1 tbsp sugar
  • 2 tbsp ginger, freshly grated
  • 1 tbsp orange(s), peel, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Californian chicken

Mix the marinade ingredients together in a mug and let stand for a few hours. Then place the chicken pieces with the marinade in a freezer bag or sealed (plastic) bowl and let marinate for 4 to 8 hours (overnight is fine), massaging it a bit if necessary. Then drain the meat and grill or pan-fry it for 10 to 15 minutes on each side until crispy and brown, brushing it with the remaining marinade first. Serve with delicious Chardonnay and, of course, rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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