Binary Chef - Hello Old Friend
October 15, 2009
In college my go-to "fancy" or "show-off" dinner was teriyaki chicken. There's something very elegant (again we're talking college here) about the appearance of teriyaki-marinated chicken with a deep brown color and crisscross grill marks coming off of the flame. Plus, it smells and tastes delicious. Somewhere along the line, this chicken preparation fell out of my rotation. I'm happy to report that it's busted it's way back in!!In one of those desperate moments last night with the refrigerator door open, staring at the contents of the cold box and hoping for inspiration to strike, Jessica decided to make fried rice (we had leftover rice from Cammy's delicious Thai red curry, and some great vegetables from the farmer's market.) We decided to grill some chicken to put in it, and used the old school secret of marinating chicken in a mix of 1/2 orange juice (personally, I like mine with no pulp) and 1/2 teriyaki. The OJ cuts some of the saltiness of the teriyaki, give a great citrus hint to the meat, and acts as a bit of a tenderizer. It doesn't need to marinate for very long maybe 1/2 hour (but it's great if you have time to leave it overnight), then throw it on the grill over medium heat, let the flames do their job and enjoy. Last night it went into our rice, but I also like it a lot with grilled green beans. The possibilities are endless!
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