Teriyaki chicken spare ribs

Serves:

Ingredients

• 1kg chicken ‘spare ribs’, drumettes or wingettes
• ½ cup teriyaki marinade
• juice of half a lemon
• 2 tablespoons honey
• 2 carrots, peeled and grated
• ¼ cup coriander leaves
• Steamed rice and extra teriyaki sauce, to serve

Method

Marinade chicken in teriyaki sauce, lemon juice and honey for 30 minutes.

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Spread chicken over tray in a single layer. Bake for 15 minutes or until cooked through.

Combine carrot and coriander leaves.

Serve chicken spare ribs with rice, carrot and coriander salad and extra teriyaki sauce.

Notes:

• I bought chicken ‘spare ribs’ from the local chicken shop. I am not sure if the term is anatomically correct, but let’s just go with it, shall we!
• Fantastic for kids who are just starting to eat meat on a bone – there is only one small bone to negotiate.
• Make this recipe gluten-free using tamari sauce instead of the teriyaki.

Serving Suggestions

Note