Tangerine Teriyaki Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is great on the grill as well as in the broiler. Ingredients:
16 bamboo skewers, soaked in water for 30 minutes |
1/2 teaspoon grated tangerine zest or 1/2 teaspoon orange zest |
1 cup tangerine juice or 1 cup orange juice |
1/2 cup mirin (you can substitute 1/2 c white wine with 1/4 c sugar) |
1/4 cup soy sauce |
2 tablespoons brown sugar |
1 tablespoon sugar |
3 teaspoons grated gingerroot |
2 garlic cloves, chopped |
1 teaspoon cornstarch |
1 teaspoon water |
4 chicken breasts |
salt & pepper |
oil |
Directions:
1. Line a broiler pan with foil and set the broiler to high.
2. Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
3. Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
4. Pour 1/3 of the sauce in a bowl and set aside.
5. Cut chicken breasts lengthwise into quarters.
6. Thread each piece onto a skewer.
7. Brush with oil.
8. Place in broiler pan; season with salt and pepper.
9. Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
10. Serve with reserved sauce.
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