Grilled Teriyaki Chicken with Chile Orange Compote

By jadedrosie

Ingredients

• Teriyaki
• 1 1/2 cups soy sauce
• 1 cup sake or mirin
• 1/2 cup sugar
• 1/3 cup ginger, minced
• 8-10 chicken breasts, skin on
• Compote
• 14 oranges, segmented
• 1 tsp. chile oil or sambal
• 2 Tbsp. ginger, minced
• 2 Tbsp. sesame seeds
• 1 1/2 jalapeños, chopped
• 2 tsp. sesame oil
• 1 Tbsp. honey
• 1/4 cup cilantro, chopped plus more to garnish

Preparation

Step 1

Marinate the breasts for 1-2 hours in half of the teriyaki sauce, turning at least once. Reduce the other half of the marinade on the stove until you have a light syrupy consistency.

Grill the chicken so that outer layer has a nice crispy look to it and then transfer to a roasting pan. Glaze with Teriyaki sauce and finish in a 400 degree oven until the chicken is cooked through and the glaze is nice and gooey – you may need to brush more sauce on half way through cooking.

For the compote

Combine all ingredients together and adjust spice as desired. DO NOT COOK.

I used a whole chicken cut up in pieces.