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EASY CHICKEN TERIYAKI
Prep (marinate): 1:15 - Easy
Cook: About 14 mins
Serves: 4
Delicious for lunch or dinner; travels very well for plane or picnic and can be eaten like jerky. Grill, broil or sautée.
- 2 lbs chicken fillet, fresh or frozen & defrosted
- 3 TBSP teriyaki or light soy sauce
- 1/2 cup lemon juice
- 1/4 tsp cayenne pepper or to taste
- 1/2 tsp ground ginger (optional)
- 1/4 tsp salt
Non-reactive bowl for marinade, baking sheet. RINSE chicken under cold running water, pat dry.
PLACE in bowl w/ other ingredients.
MIX well, marinate for 1/2 - 1 hour.
REMOVE chicken from marinade, brush lightly with olive oil or sesame seed oil.
PLACE on lightly oiled foil covered baking sheet.
PLACE under hot broiler (top rack).
LEAVE oven door slightly ajar so as to broil not bake.
BROIL for 8 minutes.
TURN over, return to broiler for 5-7 min depending on thickness and desired dryness.
KEEP eye on chicken so splatter does not burn.
WHEN cooked to desired doneness, remove.
SERVE: w/steamed spinach, baked or grilled tomatoes, potatoes or soba noodles, or with rice and stir fried vegetables.
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