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Chicken Teriyaki

Here's another tried, tested, and thoroughly delicious chicken dish which will be perfect for your bonfire night celebrations. Simply serve with some jacket potatoes and mini corn on the cob; it's sure to delight adults and children alike! This dish also makes a scrummy addition to packed lunches the following day if you have any leftovers; highly unlikely though!

Serves approx. 5

Ingredients

50ml Teriyaki marinade (I like to use Kikkomans)
1tbsp dark soy sauce
5tbsp runny honey
1tbsp chilli sauce
1tsp toasted sesame oil
1 garlic clove crushed
1" fresh ginger finely grated and squeezed by hand on to a plate (you need the juice of the ginger - discard the pulp)
10 medium chicken thighs with skin on (feel free to use drumsticks or wings - whatever you fancy!)
5 small jacket potatoes and 5 mini corn on the cob to serve

Prepare it!

Wash hands thoroughly (especially after handling raw chicken) you're about to get stuck in!

  • Mix all of the ingredients except the chicken into a casserole dish so it fits snugly.
  • Pop in the chicken and swirl around in the marinade.
  • Cover and refrigerate overnight, circulating the mixture halfway through. You can leave the mixture marinating up to 2 days for the flavours to really get to know each other!

Cook it!

  • Preheat oven to 200 degrees/fan assisted 180 degrees/ gas mark 6
  • Place the jacket potatoes on a metal skewer, drizzle with a little light olive oil and sprinkle with salt (I like to use garlic salt) and place in the centre of the oven.
  • Place the marinated chicken pieces into a clean dish, spoon over some of the remaining marinade and place towards the top of the oven.
  • Baste the chicken with the marinade every 15mins to keep the chicken moist. Cook for approximately 35-40 minutes until the chicken is dark, sticky and smells amazing!
  • Put the sweet corn in a pan of boiling water with a pinch of salt once the chicken has been cooking for 30mins.

Serve it!

Plate up the chicken with the jacket potatoes and sweet corn, suck up the remaining juices with a baster and drizzle over the whole dish.

Bon appetit! Let the flavours work their magic and enjoy your meal!

The invitation is always open; join me again next week for another Autumnal treat!