Sheldon Simeon's Teriyaki Barbecue Chicken
"The flavors of this Japanese-rooted dish are deeply ingrained in the local Hawaiian palate," says the Top Chef alum and author of Cook Real Hawai'i. "Stroll through any park or beach on the weekends, and you'll be hit by its intoxicating, smoky aroma wafting from the portable hibachis."
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Recipe Summary
"The flavors of this Japanese-rooted dish are deeply ingrained in the local Hawaiian palate," says the Top Chef alum and author of Cook Real Hawai'i. "Stroll through any park or beach on the weekends, and you'll be hit by its intoxicating, smoky aroma wafting from the portable hibachis."
Ingredients
Directions
Tips
"The chicken should spend about three-quarters of its grilling time skin-side down, which creates a nice charred crust," says Simeon. "If the skin is browning too quickly, move it farther away from the heat source."