Teriyaki Mustard Chicken

Teriyaki Mustard Chicken

Ingredients

1 whole chicken

3 tbs German beer

2 tbs kecap manis

2 tbs light soy sauce

1 tbs sugar

1 tsp mustard powder

Serving suggestion

Serve with marinaded capsicum, dutch carrots, baby spinach and rice

(see below for the original recipe from Ross Dobson’s book, Fired Up)

Method

Teriyaki Mustard Chicken

Pre heat the oven to 200°C / 400°F

Make the marinade by mixing together all the ingredients except the chicken. Teriyaki Mustard Chicken

With some poultry scissors cut down the spine of the chicken and press it open. Place some slits into the flesh, along the breast and legs. This helps the marinade get right into the meat and with reduce the cooking time.

Pour over all of the marinade and let it sit for 20 mins out of the fridge. Teriyaki Mustard Chicken

Place the chicken, uncovered, in the hot oven. Every 10 mins open up the oven and baste the chicken with the marinade. Cook for about 40 mins or till the thigh area reaches 74°C / 165°F Teriyaki Mustard Chicken

Serve warm with lots of the sauce. Teriyaki Mustard Chicken

Recommended for you
Posted 16th Jan 2014

My New Year’s resolution for 2014 is to make at least one recipe from each cookbook or magazine that enters my house. It is a simple enough resolution you would think but I seriously have so many come through that I think this will make me more productive with them. This includes books borrowed from family and loaned from the library… anything that enters through my door!

My first two recipes are from Feast magazine No.28 and Ross Dobson‘s book, Fired Up. First up is Ross Dobson’s chicken recipe of Teriyaki Mustard Chicken and I have to say that this will now be my go to recipe for preparing chicken, this marinade is truly heaven, no exaggeration! I will be now adding the rest of Ross Dobson’s books to my cookbook library.

Fired Up is a book on ‘no nonsense barbecuing’ but each recipe can certainly be used on either a stove top or in an oven easily enough (I know there are lots of people who don’t like straying from a recipe) Other changes were…

Chicken thighs – I used a whole chicken and butterflied it – It was all I had at the time and it was only butterflied because it was getting late.

Japanese soy sauce – I used half and half kecap manis and a light soy – again all I had at the time.

Ross has two restaurants in Penrith, Western Sydney… think I will need to get out there shortly.

Happy New Year!  Blondie

Teriyaki Mustard Chicken
Author: 
Recipe type: Dinner | Lunch | Picnic
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious marinade that can be used on any cut of chicken
Ingredients
  • 1 whole chicken
  • 3 tbs German beer
  • 2 tbs kecap manis
  • 2 tbs light soy
  • 1 tbs sugar
  • 1 tsp mustard powder
  • Serving suggestion - Serve with marinaded capsicum, dutch carrots, baby spinach and rice
Instructions
  1. Pre heat the oven to 200°C / 400°F
  2. Make the marinade by mixing together all the ingredients except the chicken.
  3. With some poultry scissors cut down the spine of the chicken and press it open. Place some slits into the flesh, along the breast and legs. This helps the marinade get right into the meat and with reduce the cooking time.
  4. Pour over all of the marinade and let it sit for 20 mins out of the fridge.
  5. Place the chicken, uncovered, in the hot oven. Every 10 mins open up the oven and baste the chicken with the marinade. Cook for about 40 mins or till the thigh area reaches 74°C / 165°F
  6. Serve warm with lots of the sauce.

Fired Up by Ross Dobson – Teriyaki and Mustard Chicken

8 chicken thighs

3 tbs Japanese beer

3 tbs Japanese soy sauce

1 tbs sugar

1 tsp mustard powder

(Visited 37 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge