Evan and I like chicken. You may have noticed many of my recipes include/involve/*are* chicken. This is because chicken is cheap, and we are eating on the income of one poor college student and one recent graduate working retail. So while we would love to eat prime rib, thick steaks, lamb, and gold plated oyster livers every day… we cannot.
Therefore, when it came time to try out my new indoor grill, what else could I cook? I pulled out some slightly frosted over chicken from the freezer, marinated it in bastardized teriyaki sauce and slapped it down to cook. I poured the leftover marinade into a saucepan to boil off the raw meat juices and turned it into a dipping sauce. I also sauteed up some green beans with carrots and onions, steamed some rice and even cleared off the table!
Maybe Teriyaki Marinade (no, I didn’t bother to measure)
1 part sherry or port (ultimately this is optional, but I think it did enhance the flavor)
1 part soy sauce (wheat free, of course)
Splash of rice vinegar
Squeeze of honey (to preferred sweetness)
Heaping spoonful of minced garlic
1 Tsp of minced ginger
Pour into resealable bag or tupperware with chicken pieces until meat is covered.
Let sit for a few hours (~2) and grill, bake or cook in a pan.
As for the indoor grill, I’m not sure yet. It cooked really quickly on the outside, while taking a while to heat through. I will have to tinker with the timing and temperature, but it has promise. We had nice charred marks on the chicken and the texture was right, so I think it is going to work- at least for smaller cuts of meat. I doubt it has the power to slow roast thicker cuts of beef.