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