This teriyaki chicken recipe is so good I made it twice in a row!
When I made the teriyaki sauce this time I didn’t hover over the stove
By mostly ignoring it, the sauce cooked nice and thick, like honey.
It developed a delicious caramelized complexity.
This is a dressed-up-and-going-to-a-party version of teriyaki chicken.
Teriyaki Chicken-and-Asparagus Rolls
Asupara-maki Tori no Teriyaki
serves 4 as an appetizer, 2 as a meal
- Soak 8 to 10 bamboo skewers for at least an hour
- 2 large boned chicken thighs, with skin attached
- 2 Tablespoons shoyu
- 2 Tablespoons mirin
- 2 Tablespoons sake
- 1 Tablespoon finely grated ginger
Combine the shoyu, mirin, sake, and ginger in a shallow bowl or small baking dish. Marinate the chicken for about half an hour, turning several times. Remove the thighs from the marinade and dry with paper towels. Discard the marinade.
Assemble and Grill:
- 6 thin spears of asparagus, cut to fit the thighs
- 1/2 cup teriyaki sauce (recipe)
Chicken thighs vary very much in size! Try to choose two that are similar! If they are uneven in thickness, make a horizontal cut to butterfly the thicker meat off to the side. With smaller thighs, pound the meat to even the thickness. Don’t pound too much or the skin will separate from the meat.
Arrange the asparagus on the chicken and roll. Secure cross-wise with bamboo skewers: thread the skewers through the overlapped part of the chicken in a fan shape. The long ends of the skewers make it easy to turn the chicken as you broil it.
Heat your grill or broiler. Place the chicken, skin side toward the heat and cook for 10 minutes. Turn and cook the other side for 6 minutes.
Remove the chicken rolls from the heat and apply a coating of teriyaki sauce to both sides. Return to the heat and cook for 1 to 2 minutes to dry the sauce. Repeat several times until the rolls are coated with a nice glossy layer of sauce.
- warm the remaining teriyaki sauce
- mixed salad greens
- sansho pepper
When the chicken is cooked, twist the skewers to loosen them, but don’t take them out. Let the chicken sit for 5 minutes to cool slightly. Slice the rolls into 1″ disks. Lay the disks on a plate a bed of mixed greens. Drizzle with a little teriyaki sauce and sprinkle with a bit of sansho pepper.
More Teriyaki Recipes from Tess
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4 thoughts on “Teriyaki Chicken-Asparagus Roll”
Ohhhh how I envy your teriyaki glaze ability!!! ^_^ Up to this point I have always just added a bit of potato starch to thicken it up, because in the past I’ve burned it! What is your secret to not burning the teriyaki sauce while you’re cooking it? How long does it generally take to cook down to a nice thick glaze like that? This recipe looks delicious as always! YUM!!!
The secret was to ignore it! I have a very cheap piece of junk gas stove, but I started the teriyaki sauce and turned it to the lowest setting. It was not even showing signs of simmering, but that was OK because I was working with the chicken. (hate!! hate!! raw chicken!!!) And changing my CD of the book I’m listening to—from the library so had to clean it in order to hear the sk-sk-sk-ip-ipped-de-de-stroyed-stroyed parts (cursing)… So I’m sorry that I didn’t notice how long it cooked. Half an hour? 45 minutes… I hope I can make it work again!! It really was good. I think the secret is low heat and not fussing with it while it cooks. There was some foam but that skimmed off easily at the end.
Wow….this looks very yummy —-> my husband said that…..a sign that I have to try this recipe soon. :)
This recipe is really delicious made with chicken thighs because they are naturally juicy and flavorful, but I think it would be easier to make with boneless skinless chicken breasts because they are flatter and easier to roll.