This recipe suits all weathers, fantastic on a griddle pan for a taste of summer, or smoking over the bbq with the sunshine beating down. Family and weight friendly, this dish ticks all the boxes!
Teriyaki Chicken Salad
Ingredients
- 125ml mirin
- 125ml soy sauce
- approx 5cm piece of fresh ginger, peeled and grated
- 900g boneless chicken thighs (4-8 thighs depending on size)
- 2 red chillies, chopped and deseeded
- 400g mixed salad leaves
- 2 red peppers, thinly sliced
- a few sprigs fresh coriander
- sesame seeds
Steps
- Step 1
Combine the soy sauce, mirin, chopped chillies and ginger in a large bowl. Add the chicken thighs, massaging it to distribute the marinade. If time allows, leave your chicken to marinate in the fridge for 8 – 12 hours, mixing it 2 or 3 times to further distribute the marinade
- Step 2
To cook, drain the chicken over a saucepan and set the pan over a medium heat. Reduce the marinade until it comes to the boil, reduce the heat and cook the marinade until it is slightly boiled down
- Step 3
Heat a grill pan over a high heat and add the chicken thighs, skin side down. Be sure not to over-fill the pan, do the chicken in batches if necessary
- Step 4
Sear the thighs for 2-3 minutes on each side, then cover and cook for approximately 6 minutes
- Step 5
Remove the cover, wipe the condensation off the underside of the cover, flip the thighs over, re-cover and cook for a further 6 minutes
- Step 6
Uncover the chicken and finish cooking for approximately 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go
- Step 7
Remove from the heat, sprinkle with sesame seeds and fresh coriander and serve with a large green salad
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By The Healthy Employee
- Servings: 8
- Meals or Courses: LunchMainsStarter
- Dish Type: BBQSaladSpicy
- Special Diet: Dairy Free
- Seasons and Occasions: Father's DaySummer
- Difficulty Level:
- Ratings:
- Created: September 14, 2015
