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.
- 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.
- 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.