Tangerine Teriyaki Chicken with Grilled Plantains

Name: Tangerine Teriyaki Chicken with Grilled Plantains
Ingredients: 4 airline chicken breasts (each 8 ounces); 1 cup soy sauce; 1 cup fresh tangerine juice, plus four 1/2-inch strips tangerine zest; ½ cup honey; ½ cup sesame oil; 3 tablespoons dark rum; 6 scallions, trimmed, white parts minced, green parts thinly sliced crosswise on a sharp diagonal, for garnish; 4 cloves garlic, peeled and flattened with the side of a cleaver; 2 inches fresh ginger, peeled, and sliced (flatten the slices with the side of a cleaver); 2 3-inch cinnamon sticks, broken in half; 4 whole star anise (optional); 4 tablespoons butter; 2 to 3 tablespoons black and/or white sesame seeds, toasted, for serving

barbecuebible.com

Japanese barbecue chicken with a Latino twist. From Steven Raichlen's Project Fire, Episode 211: Chino-Latino.

View full recipe on barbecuebible.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at barbecuebible.com.

Share this recipe:

Cooking tools:

Grill
Grill brush
Cleaver
Fine-mesh sieve
Pastry brush
Chef's knife
Cutting board
Baking dish
Mixing bowl
Whisk
Saucepan
Stove
Spoon
Serving platter
Plate
Measuring cup
Measuring spoon
Peeler
Refrigerator

Ingredients

4 airline chicken breasts (each 8 ounces)
1 cup soy sauce
1 cup fresh tangerine juice, plus four 1/2-inch strips tangerine zest
½ cup honey
½ cup sesame oil
3 tablespoons dark rum
6 scallions, trimmed, white parts minced, green parts thinly sliced crosswise on a sharp diagonal, for garnish
4 cloves garlic, peeled and flattened with the side of a cleaver
2 inches fresh ginger, peeled, and sliced (flatten the slices with the side of a cleaver)
2 3-inch cinnamon sticks, broken in half
4 whole star anise (optional)
4 tablespoons butter
2 to 3 tablespoons black and/or white sesame seeds, toasted, for serving