Charcoal Smoked Teriyaki Chicken
A tiny apartment kitchen is no constraint to delicious charcoal-grilled flavour, with a bit of creativity and patience. Take weekday teriyaki chicken to the next level with this trick.
Servings: 5
Ingredients
- 1 kg boneless skin-on chicken thighs
- 1 piece of charcoal
- 1.2 kg broccolini or vegetables of choice
- Several cloves of garlic minced
- Salt to taste
- 600 g vegetables of choice
For the teriyaki sauce
- 5 tsp sugar
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp Chinese rice wine or sake
Instructions
- Lightly salt, then sear the chicken thighs on both sides. In the meantime, make rice, and wash the vegetables.
- Once chicken thighs are done and reserved, stir fry the vegetables in the same pan. Add minced garlic towards the end, and salt to taste.
- Reserve the vegetables. In the pan, simmer the sauce ingredients together until combined and thickened.
- Return the chicken. Toss each piece to coat, then brûlée each side with a kitchen torch. Repeat this several times to build up the glaze.
- Make sure the room is well ventilated. In a small heat proof container, light the charcoal on fire. Place it in among the chicken, drizzle 1 tsp of neutral oil over it, then immediately cover with a tight fitting lid.
- Smoke the chicken while portioning out the rice and the vegetables.
- Assemble and serve.