Teriyaki Chicken

Photo taken by Micah

Years ago I was in Israel during Passover, and at the end of the chag  I was visiting my sister-in-law Fern in Bet Shemesh. On the last evening, after the chag was over, she took us to her neighbor’s home where I experienced my first Mimouna, a celebration that Moroccan Jews have at the end of the holiday.  Apparently it is a kind of open house, no invitations required, allowing friends and family to join together and break the week-long prohibition against leavened bread.  Sound familiar?  We do something very similar at the end of Yom Kippur,  but unfortunately we end Passover in a very different way.  We typically rush out for pizza or pasta or any carb laden meal, all of which is very unsatisfying.   What a sad way to say goodbye to a holiday that we have devoted so much time to,  and then leave so eagerly.   I loved being at that Mimouna,  just like I love going to our friend Fredda to break the fast after Yom Kippur.  There is a lot to be said for after-parties, everyone is relaxed and is anybody really ready to say goodbye? I propose that we adopt a similar ritual to Mimouna, but instead of Moroccan sweets and mufleta, (a flat bread served warm with honey) we end Passover with a post-chag BBQ.  Corn, hot dogs, hamburgers, fresh buns, and my new favorite, Teriyaki Chicken.  Any takers? Teriyaki Chicken 2-3 pounds boneless skinless chicken thighs ( i do not recommend breasts) Marinade 1/2 cup mirin 1/2 cup soy sauce One 2-inch piece of fresh ginger, peeled and grated Combine mirin, soy sauce, and ginger in a large freezer bag.  Add the chicken thighs, force the air from the bag and seal.  Make sure the marinade covers all the chicken and refrigerate for at least 8 hours, flipping it over a few times so both sides get marinated.   Drain the chicken and reserve marinade in a small pan.  Bring marinade to a boil, reduce heat, and cook for a few minutes. Grill chicken over a high heat, or pan fry (put a tablespoon or two of canola oil in the pan and heat) in a cast-iron skillet, for about 3 minutes on each side, then cover, lower grill or flame, and cook for about 15 minutes total.  Brush with marinade as needed.  Do NOT overcook!   Slice in 2 inch strips.   Serves 4-6. Note: I served this plain, but they would be delicious in a brown rice bowl with steamed veggies, or in a sandwich!  Reduce soy sauce if you prefer less salt, or add sugar if you like a sweeter teriyaki. Enjoy, Irene