Bejing Chicken
Submitted by cheryll
Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minMarinate it. Forget about it. Fire up the grill the next day.
This Beijing-style chicken soaks overnight in a bold mix of teriyaki sauce, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and a touch of honey.
All those flavors meld together and sink deep into the meat, so when it hits the grill, you get caramelized, sticky edges and juicy, flavor-soaked chicken all the way through.
It works just as well under a broiler if the weather’s not cooperating.
Pro Tips
- Marinate the full 8 hours or overnight. The longer soak lets the teriyaki and sherry really penetrate the meat. Don’t shortcut this one.
- Crush the fennel seeds with the back of a knife or a mortar and pestle. It releases their anise-like oils and distributes flavor more evenly than whole seeds.
- Baste as you grill. The reserved marinade caramelizes on the surface and builds up that glossy, lacquered finish with each pass.
Ingredients
Directions
Rinse chicken pieces and pat dry with paper towels; place in large plastic bag.
Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely. Refrigerate 8 hours, or overnight, turning bag occasionally.
Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally.
(Or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally.)
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