One of my favourite cook books to hit my kitchen table in summer last year was FIRED UP: no nonsense barbeque by Ross Dobson. Murdoch Books. Track it down immediately for easy BBQ summer entertaining. I live my by barbie in summer…love nothing more than saying to friends “pop round for a chop”. But of course its never just an average chop…it always comes attached to some yummy marinade. So last week as we lifted the dust cover of winter to reveal a warm spring day, I had a couple of pals over for my favourite teriyaki bbq chook. Throw it on the table with fresh crunchy salad, roasted kiplers doused in rock salt and a chilled rose. Seriously heaven!
Teriyaki & Mustard Chicken
By Ross Dobson
Serves 4
The Japanese are one of the masters of really tasty grilled food. Yet the flavourings are pretty much always the same, just used in different ratios. The beer is not a traditional Japanese marinade ingredient, but I couldn’t resist using it to add extra flavour to my favourite cut of chicken, the tender thigh.
Combine the teriyaki and beer sauce ingredients, in a small bowl and stir until the sugar has dissolved. Put the chicken fillets in a flat nonmetallic dish and pour over the marinade. Cover and refrigerate for no more than 3 hours, turning the chicken often.
Remove the chicken from the fridge 20 minutes before cooking. Preheat the barbecue grill to medium and brush with a little vegetable oil to grease. Put the chicken thighs on the grill, reserving the marinade, and cook for 5 minutes, then turn over and cook for a further 3 minutes. Now start basting with the teriyaki and beer sauce, turning the chicken over every minute. Continue this process for about 4 minutes, until the edges of the thighs are starting to look slightly charred and the rest of the chicken is a dark amber, golden colour. Remove to a plate, lightly cover with foil and allow to rest for 5 minutes before eating.
Teriyaki and beer sauce
3 tablespoons beer (a light ale is good here, preferably Japanese)
3 tablespoons Japanese soy sauce
1 tablespoon sugar
1 teaspoon mustard powder
8 chicken thigh fillets
