Teriyaki Chicken

We are going to depart from the rules a little bit here, adding a couple of non-traditional ingredients, and marinating the meat in the raw sauce for a couple of hours before reducing the marinade to make a thicker sauce for basting.

This is enough for 4 lbs. of chicken (or beef—this works well with a tri-tip, for example).

Do use this the day you make it.

• 0.5 cup soy sauce
• 0.5 cup mirin
• 2 Tbsp. honey
• 2 Tbsp. dark sesame oil
• 1 1" knob fresh ginger
• 3–4 cloves garlic
• 3 green onions or 1 shallot

Pre-heat your oven to 400F.

Finely mince the onion, garlic, and ginger together (in a food mini-processor is easy). You can warm the honey to make it easier to mix in, too.

Whisk everything together until the honey is incorporated.

Marinate a tri-tip or 3–4 lbs. of chicken thighs for 4–6 hours. If you're using little bits such as shrimp or diced chicken, an hour should be plenty.

Remove the meat from the marinade and place it on your prepared, pre-heated grill or on a rack over a foil-lined baking tray in a pre-heated 400°F oven.

Bring the marinade to a rapid boil and reduce it by half. Baste your meat with this every 5–10 minutes as you turn the pieces over.

Cook until done. This should take 40 minutes or so in the oven, probably a bit less over the hot coals

Serve with rice and salad.