This citrusy version of a traditional Japanese teriyaki marinade is not only great for chicken, it’s deliciously used with tofu or fish. Just use it a little differently for each. Here’s the method... for chicken.
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.
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.
Preheat the oven to 400 degrees. Transfer marinated chicken to an oven-safe baking sheet, cover with aluminum foil, and bake for 20 to 25 minutes, basting with remaining marinade every 8-10 minutes, until internal temperature reaches 165 degrees fahrenheit. Remove chicken from the oven.
Turn oven broiler on. When broiler is ready, put chicken in oven and broil until skin is lightly browned, about 3-5 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.
Freshly cooked chicken will keep for up to 2 days in the fridge. Use any leftovers to make sandwiches stir-fries or salads.
If experiencing diarrhea or on a bland diet, cut down the olive oil in the marinade 2 teaspoons, and just crush the garlic cloves — don’t slice them. To further cut on fat, use skinless chicken.