| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Honey |
| 1 |
tb |
DARK sesame oil; (I use a Japanese brand, Kadoya) |
| 2 |
ts |
Shredded ginger |
| 1 |
sm |
Garlic clove * |
INSTRUCTIONS
* nip off the hard bit on the end and discard. Always do this--the hard nib
is BITTER.
Put in the blender or food processor. Whirl until smooth.
Put the mixture in a Ziplock bag, and drop in 6 boneless, skinless chicken
breast halves (I get them for $1.99 a pound when they are on sale). Close
bag TIGHTLY. Shake the bag to make sure all the chicken is coated with the
marinade. You can freeze this bag right away OR
Marinate in the fridge for at least 4 hours. BBQ your usual way. Check
frequently for doneness. Watch carefully; don't serve them too rare or let
them overcook. Bring marinade to a boil if you want to use it as a sauce; I
just discard it.
Elizabeth Falkner
Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Feb
18, 1999, converted by MM_Buster v2.0l.
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