Recipe Book Grocery List

Sunset Citrus Teriyaki Chicken

Chicken 60 min

Adapted from Claude (custom recipe)

Ingredients

Chicken

  • 2 lb 900 g chicken thighs (boneless or bone-in)

Marinade

  • 1/2 cup 120 ml soy sauce
  • 1/4 cup 60 ml fresh orange juice (about 1 orange)
  • 1 tbsp 15 ml lime juice
  • 3 tbsp 63 g honey (or 3 tbsp / 38 g brown sugar)
  • 3 garlic cloves, minced
  • 1 tbsp 8 g fresh ginger, grated
  • 1 tbsp 15 ml sesame oil
  • 1 tbsp 15 ml neutral oil
  • 1 tsp finely grated orange zest
  • 1/2 tsp black pepper

To serve

  • to taste sesame seeds and sliced scallions, to serve (optional)

Method

  1. Whisk all the marinade ingredients together until the honey dissolves.
  2. Pour about 1/4 cup (60 ml) of the marinade into a small saucepan and set it aside in the fridge. This becomes the glaze. Do not let it touch the raw chicken.
  3. Put the chicken in a bag or dish, pour in the rest of the marinade, and turn to coat. Refrigerate for 30 minutes to 4 hours. Longer than that and the citrus and soy can turn the surface mushy.
  4. Heat the grill to medium-high with a hotter direct zone and a cooler indirect zone. Lightly pat the chicken dry, since the sugar burns easily.
  5. Grill the chicken over direct heat for 5–6 minutes per side, until nicely colored.
  6. Move the chicken to the cooler zone, close the lid, and cook until the internal temperature reaches 74°C (165°F). Thighs need about 15–20 minutes in total, and boneless breasts a little less.
  7. While the chicken finishes, simmer the reserved marinade for 2–3 minutes until slightly syrupy. Brush it on the chicken during the last few minutes of cooking.
  8. Rest the chicken for 5 minutes. Sprinkle with sesame seeds and scallions to serve.

Notes