RECIPES

Tipsy 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.

Prep Time

PT30M

Cook Time

PT55M

Serves

4

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).