Origin of dish:
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Type of cooking:
Preparation time: 135 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :
-4 skinless boneless chicken breastsMethod: Combine all the brine ingredients in a large bowl or re-sealable bag and stir to dissolve the granulated sugar.
-finely sliced spring onions
-toasted sesame seeds, for garnish
For the brine:
-500ml (16fl oz) water
-200g light brown soft sugar
-½ head garlic, unpeeled
-4 slices fresh ginger root, gently bashed
-2 tbsp salt
-8 sprigs fresh thyme
For the glaze:
-2 tbsp clear honey
-25g Kerrygold butter
-1 cm (1/2 inch) piece fresh ginger root, sliced andbashed
-1 head garlic, halved crosswise
-2 tbsp +1 tsp toasted sesame oil
-freshly ground black pepper
Add the chicken breasts and allow brining for 1-2 hours in the refrigerator.
In a medium saucepan, gently heat the teriyaki sauce, honey, butter, ginger, garlic and 1 tsp of sesame oil. Simmer until rich and reduced by about one third.
Preheat a char-grill pan or the grill to a medium heat.
Remove the chicken from the brine and pat dry. Add to a large mixing bowl with 2 tbsp toasted sesame oil and season with freshly ground black pepper. Toss to coat.
Cook the chicken on the griddle or under the grill for 12-15 minutes per side until cooked through. Baste with the teriyaki glaze for the last 5-7 minutes of cooking.
Serve with cooked rice, garnished with spring onions and toasted sesame seeds.
Cook’s tip: For a shortcut for the glaze, use a 175ml pack of teriyaki and ginger stir fry sauce, heating it in a saucepan with 25g (1oz) Kerrygold butter, 2 tbsp clear honey and 1 tsp toasted sesame oil.