Grilled Teriyaki Chicken with Pickled Cucumbers – a detailed recipe cooking. 
Time: one hour. 55 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts with bone, 4 drumsticks and 4 chicken thighs
- 2 0.5 cm thick sliced greenhouse cucumbers
- 2 tbsp. Mirin sauce (rice light wine)
- 1 tbsp. sake
- 1 tbsp. soy sauce
- 1 tbsp. pineapple juice
- 6 tbsp. l sugar or honey plus 1 tbsp. l
- A pinch of red pepper flakes
- 3/4 Art. rice vinegar
- 1 sliced piece of fresh ginger (8-10 cm.)
- 1/2 tsp salt plus salt and ground black pepper
Recipes with similar ingredients: chicken breasts, chicken drumsticks, chicken thighs, mirin (rice wine), sake, soy sauce, Pineapple juice, rice vinegar, red flakes, cucumbers, ginger root, honey
Recipe preparation:
- Preheat the grill to medium temperature. In a medium pan size mix mirin, sake, soy sauce, pineapple juice, 6 tbsp. l sugar or honey and ginger. Grill until sugar dissolves, and the mixture does not slightly thicken, about 15 minutes Take off from heat and let the sauce cool completely.
- In a medium-sized bowl, mix rice vinegar, a tablespoon sugar, red pepper flakes and 1/2 tsp. salt. Add the cucumbers and mix. Cover and leave to marinate in the refrigerator. Do not less than an hour.
- Preheat the grill to medium temperature. Lightly salt and pepper the chicken. Put the chicken on the grill with the skin down and fry until golden brown until strips appear, approximately 4-5 minutes Lubricate with a little teriyaki sauce, flip and continue to fry, greasing the sauce every couple of minutes, until readiness, about 25 minutes more. Put the meat in a dish with pickled cucumbers and serve.
