283159 Sun Feb 12 21:04:50 -0800 2006 5 31 Home Cooking 0 1510890 Did the V-day thing this weekend, and now need to prepare a special B-day dinner for the boyfriend. It's our first birthday that we're spending together, and I want to make it special. He loves chicken terriaki, so I'm going to go with a simple Japanese theme, but I've never bought or cooked meat in my life. (To me, nothing says "I love you" more than even THINKING about cooking meat, and he knows that). I have a recipe for a sauce, so that's not a problem. My question is how to prepare the chicken (while touching it as little as possible), and making sure to cook it properly. I do have a cast iron double stove top grill, if that's an option, but I don't even know where to begin. Marinate it overnight? Can I buy it cut in strips or chunks, or just go for a whole chicken breast? I really need a step-by-step, idiot-proof approach here! Thanks! Sun Feb 12 21:04:50 -0800 2006 0 monica 1 1510894 before i gave up poultry, i used to make chicen teriyaki by marinating boneless chicken in this marinade for a couple of hours: 1 cup soy sauce 2 Tbl honey 2 Tbl vinegar about a 1/4 cup of peeled/sliced garlic about a 1/3 cup of peeled/sliced ginger root. i'd then barbeque the chicken basting with the marinade. if you use skinless chicken you will need to baste with oil as well as with the marinade. this is a VERY flavorful marinade. Sun Feb 12 21:50:36 -0800 2006 1510890 0 westsidegal 1 1510899 sorry, i feel your pain. i'm not a vegetarian, but my partner is, and i don't cook meat. i recently gave in and made the famed zuni chicken, and was freaked out by the experience of dealing with a raw chicken (which then sat naked, salted, and herbed in my fridge). of course, the end result was delicious, which prompted more chicken cooking, much to my partner's chagrin. the zuni method is to salt with 3/4 teaspoon salt per pound of chicken at least 24 hours in advance. it adds a lovely deep flavor. i don't know if that would be overkill (and would overly dry out the meat) if you're using chicken breast alone. you can definitely buy chicken breast strips. don't know about chunks. good luck! Sun Feb 12 23:03:23 -0800 2006 1510890 0 freddie 1 1510903 Ok, here we go...Make your sauce (reserve about 1/2 s cup). Get some boneless but skin on chicken breasts (if it's just for your bf one should do). Put the chicken in the marinade for 20 minutes. Preheat your broiler and transfer chicken (skin down) to the broiler tray. Place six inches from heat source and cook 5 minutes. Take it out for a moment and brush with a bit of reserved sauce. Return to broiler and broil 6-8 minutes more (since you're not familiar, just ask your butcher if it's a small or large breast, and choose 6 to 8 accordingly). Then slice (though you don't have to) and serve. That the easiest, fool-proof and least touching I can do. Good luck...I really empathize, and what you are doing is true love :) Sun Feb 12 23:40:47 -0800 2006 1510890 0 Aaron 1 1510921 Buy yourself a box of surgical gloves, they sell them everywhere now; they are handy for all kinds of things including handling potentially hazardous meats. Keeps from getting the juices under your fingernails! Mon Feb 13 07:30:05 -0800 2006 1510890 0 coll 1 1510931 I'm not vegetarian but I hate touching raw chicken. Tongs are really good for picking it up and moving it around! If you want small pieces so you don't need to cut it up, you can get chicken "tenders" at the supermarket (Perdue). They are smaller strips from the side of the chicken breast and don't need to be cut. Mon Feb 13 09:21:51 -0800 2006 1510890 0 Aimee