Author Notes
This is one of my favorite recipes born out of a mistake. I spilled most of the marinade in the sink, and there wasn't enough left to work with. I went to the refrigerator and looked at the sauces and added some of this, and some of that. Later, my son asked if I'd used the entire side door! This recipe is infinitely variable, depending on your taste and what you have available. At the same time, I'm thinking of a squash, some potatoes and some herbs left behind in a drawer. A new dish is coming along. —Leith Devine
Ingredients
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1/4
bottle Italian dressing
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1/4 cup
soy sauce
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1/4 cup
balsamic vinegar
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3 tablespoons
brown sugar
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1 tablespoon
garlic paste
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1/2 teaspoon
anchovy paste
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1 teaspoon
ginger paste
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2 tablespoons
italian herbs, dried
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3 tablespoons
sriracha, or to taste
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1
whole lemon, halved, zested and juiced
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3 pounds
whole chicken, flattened or chicken pieces
Directions
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To flatten a whole chicken, remove the backbone and press down on the breastbone until the chicken flattens out. A whole chicken cooks faster this way.
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Add the Italian dressing, soy sauce, balsamic vinegar, brown sugar, garlic paste, ginger paste, anchovy paste, italian herbs, sriracha and lemon halves to a heavy duty zip top bag or a glass bowl. Mix marinade together well. Add the chicken and coat with the marinade. Marinate for at least 1 hour or overnight.
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Remove chicken and either BBQ or cook in a 350 degree oven until internal temperature reaches 165, approximately 45-60 minutes.
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Again, use what you've got! I've made teriyaki with preserved lemons, dijon and honey sesame dressing with anchovy paste and BBQ sauce, teriyaki, dijon, and gochujang (spicy chili sauce). I try to balance sweet, spicy and tart flavors. Add vegetables like onions and whatever herbs you have available!
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