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Japanese   -   Tori Teriyaki   adapted from Fire and Smoke by Maggie Waldron

  • 1 Large Chicken -- quartered
  • Salt
  • 2 Medium Lemons
  • 1 Inch Ginger Root -- sliced
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • 1 Tablespoon Sesame Oil
  • 1/4 Cup Peanut Oil
  • 4 Cloves Garlic -- finely chopped
  • Cilantro -- for garnish
Directions Wash chicken and pat dry. Sprinkle with salt and let stand for 30 minutes. Grate zest and squeeze juice of 1 lemon into a bowl with rest of the ingredients. Reserve other lemon. Marinate chicken in mixture for 2 hours. Grill chicken about 20 minutes or so until nicely brown. Arrange chicken on platter and drizzle with marinade. Thinly slice the remaining lemon and garnish with it and the cilantro.
Serves 4
Time to Make 0:00

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