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PrintTipsy Teriyaki Barbecue Chicken
This recipe makes a double batch of marinade, perfect to keep on hand for unexpected guests. You will love the complex flavour of this Asian-inspired recipe, made unique with the addition of chardonnay. This mouthwatering chicken is delicious served with steamed rice and an Asian vegetable slaw.
This recipe makes a double batch of marinade, perfect to keep on hand for unexpected guests. You will love the complex flavour of this Asian-inspired recipe, made unique with the addition of chardonnay. This mouthwatering chicken is delicious served with steamed rice and an Asian vegetable slaw.
![[+]](/images/uploads/recipes/2010/Nov/12/344_view.jpg)
Tipsy Teriyaki Barbecue Chicken
8
chicken thighs, skinless
8
3 Tbsp
low-sodium soy sauce
45 mL
1/4 cup
honey
60 mL
1 cup
Chardonnay
250 mL
2 Tbsp
sesame oil
30 mL
1 Tbsp
rice vinegar
15 mL
2 tsp
garlic, minced
10 mL
5 Tbsp
brown sugar
75 mL
1 Tbsp
ginger, grated
15 mL
2 Tbsp
sesame seeds
30 mL
Preparation
Serves 4
Cook time :
55 min
|
Preparation time :
30 min
Tipsy Teriyaki Barbecue Chicken
1
Whisk together all marinade ingredients in a large bowl. Makes approximately 2 cups (500 mL) of marinade. Refrigerate or freeze 1 cup (250 mL) in a container with a tight fitting lid for another BBQ meal.
2
Put chicken into a re-sealable plastic bag and pour in ¾ cup (175 mL) marinade. Reserve ¼ cup (60 mL) of marinade for basting. Squeeze the air out of the bag, seal and refrigerate for at least an hour or preferably overnight
3
Preheat BBQ grill to medium high. Grill chicken with the lid down, basting often with reserved marinade, for 8-10 minutes per side or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
4
Alternately, cook in oven at 350°F (180°C) for between 40 – 55 minutes, or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
