Teriyaki chicken gets a Yankee twist

Yankee Chef logoBy Jim Bailey

How daring are you when it comes to heat? The fire you desire is totally up to you.

I give you three choices of jellies to choose from, with heat from the jalapeno jelly for those who want “heat and sweet,” peach for that ultra sweet flavor and apple for the subtle.

You want a true Yanked equivalent of teriyaki chicken on a stick? This is it! You taste the New England flavors of maple and apples “caramelizing” on thin strips of chicken over a smoky fire. Simple, purely New England and a one of a kind flavor that only The Yankee Chef can give you.

Raining outside? Simply bake in a 375-degree F oven for 4 to 5 minutes, turn over and cook an additional 3 to 4 minutes, or until chicken is cooked through. Place under the broiler for a minute or two, 3-inches from the heat source, until starting to darken. Be careful not to ignite your skewers.

Teriyaki style chicken skewers can be made indoors or out.

Teriyaki style chicken skewers can be made indoors or out.

1/4 cup maple syrup
1/4 cup apple cider vinegar
1/2 cup jalapeno, peach or apple jelly
1 tablespoon hot sauce, optional
1/4 teaspoon ground ginger
Salt and black pepper to taste
3 boneless chicken breast halves
8-10 skewers

Whisk maple syrup, vinegar, jalapeno jelly, hot sauce (if using) ginger and salt and pepper together in a bowl. Place the chicken breasts into this marinade and let sit for at least 1 hour, covered, in the refrigerator.

Heat grill on low and remove chicken from marinade, shaking excess liquid off. Cut chicken into long, thin strips and pierce onto skewers. I place these skewers on the top rack of my grill, where the flame does not touch the rack. Close lid and cook 3 to 4 minutes before turning to cook on the other side until done. Depending on how far the rack is, you may need to cook chicken longer until it is cooked through.

If desired, while chicken is cooking, heat the marinade over high heat until boiling. Thicken with a tablespoon of cornstarch whisked with a tablespoon of water. Remove from heat to use for dipping your cooked chicken skewers into.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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