2 - Quarter Chicken Leg & Thigh
1 Cup - Soy Sauce
1 Cup - Sake
3/4 Cup - Mirin
1/4 Cup - Sugar
2 Cloves - Grated Garlic
2 tsp Grated Ginger
2 tbls - Toasted Sesame Seeds
1 can - Canned Pineapple
1 ea - Jalapeno
2 Tbls - Olive Oil
1/2 bunch - Sliced Scallions
Garnish - Cilantro
As needed - Salt & Pepper
Method
Preheat grill to high heat
Combine soy sauce, mirin, sake, sugar, grated garlic & ginger, and sesame seeds
Season chicken with salt & pepper
In a heavy bottom sauté pan, over high heat drizzle olive oil and begin to sear the chicken skin side down. Sear until you get a golden brown color and flip the chicken over to begin searing other-side for another 2 – 3 mins. Remove chicken from pan and set aside
Add sliced jalapenos to the pan and sauté for 2 mins. Deglaze with the pineapple juice from the can and scrape brown bits off of the pan. Add 1 cup of teriyaki sauce to the pan, bring to a boil, and add the chicken thighs to the pan. Simmer in the pan for about 5 mins per side.
Reduce the sauce till thick enough to glaze the chicken
Grill pineapple slices till you get grill marks on both sides
Garnish with sliced scallions & cilantro sprig