This citrusy version of a traditional Japanese teriyaki marinade is not only great for chicken, it’s delicious used with tofu or fish — you just use it a little differently for each. Here’s the method for chicken.
1. Put all the marinade ingredients except the herbs together in a saucepan. Bring the mixture to a boil. Take it off the heat immediately, add the herbs and let it cool.
2. Pat the chicken pieces dry and lay them in a dish in one layer. Cover with the marinade. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
3. Preheat the oven to 400 degrees.
4. Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until lightly browned and well sealed.
5. Transfer to a baking sheet and bake in the oven, basting with the remaining marinade, for 10 to 14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover and let rest for 5 to 10 minutes before serving.
- 1 whole chicken, skin on, cut into 8 pieces (See Ann’s Tips if you’re on a Bland Diet)
- ⅔ cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 2 tablespoons olive oil (See Ann’s Tips if you’re on a Bland Diet)
- 2 cloves garlic, crushed and sliced
- 4 tablespoons lemon juice
- 2 teaspoon grated lemon zest
- 2 tablespoons chopped fresh herbs, I would use tarragon, rosemary or thyme (optional)
Ann's Tips and Tricks
Freshly cooked chicken will keep for up to 2 days in the fridge. Use any leftovers to make sandwiches stir fries or salads.
If you are on a Bland Diet, cut down the olive oil in the marinade 2 teaspoons, and just crush the garlic cloves, don’t slice them. You may also want use skinless chicken to cut down further on the fat.