Pan-grilled chicken teriyaki

Ingredients

• 2-3 libras cut up chicken
• Teriyaki Sauce
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed
• 2/3 cups soy sauce
• 1 teaspoon sake
• 1/2 cups mirin
• 5 teaspoons sugar

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Teriyaki chicken, the sweet and savory japanese sauce!

Preparation

• Wash and clean the chicken pieces, then towel dry.
• Make teriyaki sauce. Marinate chicken pieces for several hour or overnight in the refrigerator.
• Coat the grill pan with cooking spray. Lay the chicken pieces on the pan skin side down and cook as you would on a charcoal/gas grill.
• Turn the chicken several times for even cooking and brush with the marinade every so often.
  
• Chicken teriyaki may be served hot or cold but we prefer hot with hot rice.
• The sauce/marinade can also be used with other meats and fish.

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