Teriyaki Chicken
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (in Lodge Cast Iron Skillet)
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
4 Boneless Chicken Breasts
Salt & Pepper rub from The Smokey Carter
For the Sauce
130ml Soy sauce
100ml White wine vinegar
1 1/2 tbsp Sesame oil
1 1/2 tbsp Honey
1 tbsp Brown sugar
2 cloves of Garlic
1 tbsp Chopped ginger
2tsp Cornflour
1 Red bell pepper, sliced into batons
1 Green bell pepper, sliced into batons
Tender stem broccoli, parboiled
Sesame seeds, spring onions & rice to serve
Method
Prepare the Chicken
Cut the boneless chicken breast into 1 inch chunks. Drizzle them with some oil and season with the Salt & Pepper rub from The smokey carter. Leave these to the side to soak up the flavours while you prepare everything else.
Make the Sauce
Add the ingredient for the sauce to a bowl and mix them together until the honey and sugar are well incorporated into the liquids. The sauce will be added to the skillet with the veg and chicken later so keep it to the side for now.
Setup your BBQ and cook the Chicken
Light your BBQ and set it up for direct cooking. Place a skillet onto the cooking grate to pre-heat while you grill the chicken. Place the chunks of chicken onto the cooking grates and grill them on all sides to build up some colour and flavour. When the internal temperature of the chicken reaches 72c, lift it off the coals.
Cook the vegetables then make the sauce
Add a dash of sesame oil to the pre-heated skillet then add the sliced peppers. Saute the peppers for a few minutes until they start to take on colour and begin to soften. At this point, it’s time to add the chicken to the skillet and pour in the sauce. Toss the chicken and veg so they are coated in the sauce then close the lid of the BBQ. Allow the sauce to simmer for 10-15 minutes until it begins to thicken.
Final steps
When the sauce has thickened, add the parboiled tenderstem broccoli and mix through. The broccoli is mostly cooked so it only takes a few minutes in the skillet to finish off. Remove the skillet from the heat and garnish with sesame seeds and sliced green onion. Serve with boiled rice.
