Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
For the chicken
- 4 chicken breast fillets, skin on
For the marinade
- 3tablespoons rice wine vinegar
- 5tablespoons light soy sauce
- 5teaspoons mirin
- 3tablespoons sugar
- 1 piece fresh root ginger, of 5 cm, grated
Nutrition per serving
1980kJ / 472Cal
1980 Kilojoules or 472 Calories
23% of daily energy intake*
Protein
88.5grams
Fat
6.2grams
Carbs
15.9grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the marinade, mix together all the ingredients in a bowl until the sugar has dissolved.
Step 2 of 4
Using a sharp pointed knife or skewer, pierce the chicken all over. Add to the bowl with the marinade, ensuring that the chicken is completely covered. Marinate in the refrigerator for 20 minutes.
Step 3 of 4
Heat the barbecue or charcoal grill until hot. Remove the chicken from the marinade (reserve the marinade), and put on the barbecue, skin-side down. Grill for 15-20 minutes over a medium heat, turning occasionally, until browned all over. Remove to a plate, and leave to rest in a warm place for a few minutes while preparing the teriyaki sauce.
Step 4 of 4
Put the reserved marinade in a small heavy pan. Bring to the boil, and continue boiling until it thickens. Cut the chicken breasts into slices, and serve with the hot teriyaki sauce poured over the top.
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