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13
Teriyaki Grilled Chicken
Griddler
®
Position: Flat
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1
⁄
3
cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons dry or medium dry sherry (or may use mirin)
2 tablespoons brown sugar, packed
2 teaspoons powdered ginger
1½ pounds boneless, skinless chicken thighs
Put soy sauce, vinegar, sherry, brown sugar, and ginger into a medium bowl and stir with a whisk to
blend. Makes
2
⁄
3
cup marinade.
Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat. Allow to
marinate for 20 to 30 minutes (may marinate longer – cover and refrigerate).
Preheat Cuisinart
®
Griddler
®
to High with the unit closed.
Drain the chicken, put the marinade into a small saucepan and bring to a boil. Reduce heat to low
and simmer until chicken is ready (do not save and use marinade as a sauce unless you
perform this step). Open preheated unit to extend flat. Arrange the chicken, “skin” side down,
evenly spaced on the grill. Grill for 6 to 7 minutes per side – chicken juices should run clear and
test 170°F when checked with an instant-read thermometer. Transfer to warm plate and pour the
simmered reserved sauce over the chicken. Serve with steamed brown or white rice.
Nutritional information per serving:
Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g
• chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g
SIDE DISHES
Potato & Gorgonzola Cakes
Griddler
®
Position: Flat
Selector: Griddle
Plate Side: Griddle
Makes 8 cakes
2 large (10 ounces each) russet potatoes, peeled, thickly sliced
1 teaspoon kosher salt, divided
1
⁄
3
cup finely crumbled Gorgonzola cheese*
1 large egg, lightly beaten
1 tablespoon finely minced shallot
1 tablespoon chopped fresh parsley
1 teaspoon extra virgin olive oil
1
⁄
8
teaspoon freshly ground black pepper
Put potatoes into a medium saucepan and cover with 1 inch of water. Stir in ½ teaspoon salt.
Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minutes, or until
potatoes are fork tender. Drain, reserving ¼ cup cooking liquid. Put potatoes into a bowl with
the reserved liquid. Mash potatoes using a potato masher or ricer.