Catler GR 8030 - Manual (Page 34)

34
TERIYAKI CHICKEN FILLETS
Serves 4
INGREDIENTS
4 half chicken breast fi llets
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
METHOD
1. Pre-heat grill using SEAR setting until the
green READY light illuminates.
2. Combine mirin, soy sauce, sugar and
sake. Place chicken in a stainless steel
baking dish and pour prepared marinade
over. Allow to stand for 30 minutes
before cooking.
3. Place chicken on preheated grill and
allow top plate to gently rest on chicken.
4. Cook for 4–5 minutes until chicken is
cooked through.
5. Remove and allow to rest for 5 minutes
before serving on a bed of steamed
rice. Garnish with lemon wedges and
accompany with a salad of green leaves.
Serve with lemon wedges steamed rice salad of
green leaves.
NOTE
Mirin is sweet Japanese rise wine. It is
used mainly as cooking fl avoring. It is
sometimes called "sweet saké" and that
what it is. But Mirin is not drunk itself, it
is used preferably for cooking.
GRILLED CHICKEN WITH LEMON THYME
Serves 4
INGREDIENTS
4 chicken breast fi llets
2 teaspoons olive oil
2 teaspoons crushed garlic
2 tablespoons lemon thyme leaves
1 teaspoon grated lemon rind
2 tablespoons lemon juice
cracked black pepper
To serve
lemon wedges
crisp green salad
METHOD
1. Preheat grill to SEAR temperature setting
until the HEATING display turns off .
2. Place chicken breasts in large fl at dish.
Combine oil, garlic, lemon thyme, lemon
rind and juice and pepper and mix well.
Pour over chicken breasts. Allow to
marinate for 15 minutes.
3. Turn the base plate tilt dial to fl at, open
the preheated grill, place chicken on
ribbed grill and cook for 3 minutes each
side or until cooked to your liking Slice
breasts diagonally, serve with lemon
wedges and a green salad.
RECIPES
CHICKEN