Recipe
Tipsy Teriyaki Barbecue Chicken
Prep Time: 30 min
Cook Time: 55 min
Serves: 4
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
8
chicken thighs, skinless
3 tbsp (45 mL)
low-sodium soy sauce
1/4 cup (60 mL)
honey
1 cup (250 mL)
Chardonnay
2 tbsp (30 mL)
sesame oil
1 tbsp (15 mL)
rice vinegar
2 tsp (10 mL)
garlic, minced
5 tbsp (75 mL)
brown sugar
1 tbsp (15 mL)
ginger, grated
2 tbsp (30 mL)
sesame seeds
Instructions
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 (175°C) for between 40 – 55 minutes, or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).