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CHICKEN
TERIYAKI CHICKEN FILLETS
Serves 4
INGREDIENTS
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved lengthways
To serve
Lemon wedges
Steamed rice
Salad of green leaves
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Combine mirin, soy sauce, sugar and
sake. Place chicken in a stainless steel
baking dish and pour prepared marinade
over. Allow to stand for 30 minutes
before cooking.
3.
Place chicken on preheated grill and
allow top plate to gently rest on chicken.
4.
Cook for 4–5 minutes until chicken is
cooked through.
5.
Remove and allow to rest for 5 minutes
before serving on a bed of steamed rice.
Garnish with lemon wedges and accompany
with a salad of green leaves.
32
GRILLED CHICKEN WITH
LEMON THYME
Serves 4
INGREDIENTS
4 chicken breast fillets
2 teaspoons olive oil
2 teaspoons crushed garlic
2 tablespoons lemon thyme leaves
1 teaspoon grated lemon rind
2 tablespoons lemon juice cracked black pepper
To serve
Lemon wedges
Crisp green salad
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Place chicken breasts in large flat dish.
Combine oil, garlic, lemon thyme, lemon
rind and juice and pepper and mix well.
Pour over chicken breasts. Allow to
marinate for 15 minutes.
3.
Turn the base plate tilt dial to FLAT,
open the preheated grill, place chicken
on ribbed grill and cook for 3 minutes
each side or until cooked to your liking.
Slice breasts diagonally, serve with lemon
wedges and a green salad.
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