Redbook's Grilled Teriyaki Chicken with Sesame Broccoli

This recipes stars fresh broccoli from our garden. What difference in flavor with just picked veggies!

1/2 cup plus 1 1/2 T soy sauce, divided
1/2 cup unsweetened pineapple juice
1 1/2 T finely chopped fresh ginger
3 T light brown sugar
2 cloves garlic, smashed
zest from 1 fresh lemon
1 lb boneless skinless chicken breast
1 T toasted sesame seeds
olive oil, divided
fresh broccoli
2 t mirin
salt and white pepper

Combine soy sauce, juice, ginger, sugar, garlic, and zest in a small bowl. Remove about 1/4 cup and pour into a large ziploc bag. Add chicken; seal and marinate chicken at least 4 hours, turning several times.

Meanwhile, in a medium saucepan over medium heat bring remaining marinade/sauce to a boil. Simmer 10 minutes, or til reduced. Remove from heat and stir in half of the toasted sesame seeds. Set aside.

Preheat grill over medium high heat. Brush chicken with olive oil. Grill chicken about 5 minutes; turn and brush with remaining marinade/sauce and continue to grill, 5 minutes or so longer or til chicken is cooked through (depending on size of chicken pieces). Brush chicken with remaining sauce and keep warm.

Lightly brush broccoli with oil and grill for about 5 minutes, turning several times, til lightly charred. Toss in a medium bowl with remaining soy sauce, mirin and remaining sesame seeds.

I served the chicken with the broccoli and a few freshly picked cukes that had been marinated in the mirin.
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