[sake it to me chicken]

Serves 2-4

adapted from Steven Raichlen's recipe 'Sake Chicken' from the recipe book 'Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill'

Just pick one

For the rub: 

2 tsp sesame seeds

2 tsp wasabi powder

2 tsp coarse salt

1 tsp ground black pepper

1 chicken (3 1/2-4 pounds)

2 Tbsp sesame oil

3/4 cup sake

1-2 tsp lemon zest

Lime Teriyaki Glaze (recipe below)

1 clean empty 12oz beer can

Preheat the oven to 375 degrees. Make the rub.  Put the sesame seeds, wasabi powder, salt and pepper into a spice mill or clean coffee grinder.  Grind to a fine powder.  

Wash the chicken with room temperature water and dry with paper towels.  Sprinkle half the rub into the cavity of the chicken.  Drizzle 1 Tbsp of sesame oil on the outside of the chicken and rub the rest of the rub into the skin.

Make two additional holes to the top of the clean beer can with a knife or bottle opener.  Using a funnel, pour the sake into the can of beer and add the lemon zest through the opening.  Place the beer can (now filled with lemon zest and sake) upright into a large Pyrex Pan.  Carefully hold the chicken upright, with the opening of the cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.  Place the Pyrex pan with the chicken carefully into the oven and cook for 1 hour and 45 minutes.  Baste the chicken with the leftover 1 Tbsp sesame oil before the final 30 minutes.  (Cook until chicken has reached 180 degrees internally).

 

Remove from the oven and tent with foil for 10 minutes.  Carefully remove the can from the chicken and cut the chicken to serve.  Serve with the Lime Teriyaki Glaze for dipping.

Teriyaki Lime Glaze:

1/2 cup low-sodium soy sauce

1 cup sugar

2 cloves garlic, peeled and flattened with a large knife or cleaver

1/4 cup fresh lime juice

Combine the soy sauce, sugar and garlic in a medium saucepan and stir to mix.  Cook over medium-high heat, stirring often with a wooden spoon, until the sugar is dissolved and the mixture is thick, 4-6 minutes.

Stir in the lime juice and briskly simmer until the glaze thickens slightly, 5 minutes.  (It will thicken more as it cools).  Remove from the heat and let it sit, covered, until the chicken has finished cooking.  When you remove the chicken from the oven, discard the garlic before pouring the glaze into a large bowl or individual dipping bowls.