Broiling+Teriyaki+Chicken


 * Broiling Teriyaki Chicken**

According to James Beard, broiling and grilling are both hot and fast methods of cooking and in fact are one and the same. But in my mind they are very different. Broiling is inside, in an oven with the heat coming from the top, from those hot metal things that can easily leave you with strips of burnt flesh. grilling is outside, on a grill with the heat coming from the bottom. Although it is harder to burn yourself on a grill (you actually need to reach down near the grates) it is still possible.

To practice my amazing broiling skills, I made teriyaki chicken for my dad's parents. I used bone-in skin-on chicken breasts. ( A first for me ) It was kinda gross because chicken with the skin on really resembles our one chicken who molted but hasn't grown any new feathers. She's so bald and pathetic. Then I marinated them (the chicken breasts, not my molting chickens) in an plain asian-ish sauce and broiled them for about 15 minutes on each side.

Not to hard, the hardest part was turning on the oven. It really is tricky because the new oven gives you a choice between hi and low when you press 'broil'. None of the recipes I could find for broiling differentiated between hi and low. So I went with low, because I was scared to burn the poor, bald chicken breasts. They turned out lovely, kind of plain but in a good way. I served them with rice and soybeans. I loved it, but I couldn't get my family to eat any soybeans. My dad and sister are prejudiced against all things green. Highly tragic, but more for me.