Ingredients
1kg chicken ‘spare ribs’, drumettes or wingettes
1 cup teriyaki marinade
½ lemon
juice of
2 tbsp honey
2 carrots
peeled and grated
1 cup coriander leaves
Steamed rice
to serve
extra teriyaki sauce
to serve
Allergy Advice
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 Baking tray
- 1 Non-stick baking paper
- 1 Oven
Instructions
- 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
Tip
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!
Tip
Fantastic for kids who are just starting to eat meat on a bone – there is only one small bone to negotiate.
Variation
Make this recipe gluten-free using tamari sauce instead of the teriyaki.
