Fire Cooked Teriyaki Chicken - Friday Beers

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Recipe

15min prep – 30 min total.
Serves 4

Sauce ingredients
• 90 mls mirin
• 180 mls soy sauce
• 70 mls sake or sherry
• 2 crushed garlic cloves
• 2 tsp ginger
• 2 tbsp sugar

Other ingredients
• 600g of boneless skin-on chicken thighs (ask your butcher)
• 1.5 cups rice
• Bunch of asparagus
• (optional) spring onion
• (optional) Nori Komi Furikake seasoning

Directions

Sauce
• Combine all the ingredients in a saucepan and simmer for 10 minutes and reduce.

Main meal
• Cook 1.5 cup Japanese sushi rice (or jasmine is fine) as per the instructions on the pack.
• Prepare the fire to be medium/high heat with minimal smoke (using lump charcoal can work well here)
• Place the chicken on the grill and immediately start to baste the chicken, once all the pieces have been basted on one side, flip the chicken (this means flipping approximately every 30-40 seconds.
• Continue this until the chicken is well browned and is above 69°C in the thickest part (use a meat thermometer for this).
• Once the chicken has hit the target temperature, place the asaparagus on the grill and cook for around 3 minutes while also occasionally flipping and basting them with the teriyaki sauce.
• Slice the chicken and serve it on a bed of rice with the asparagus and 2 tbspn of the leftover sauce and the spring onion and Nori Komi Furikake seasoning.

Items
• Grill basket or grill (Travel Braai or Camp Braai is ideal)
• Basting brush
• 1 small pot
• Meat thermometer