Teriyaki Chicken

Teriyaki Chicken is one of my most favorite recipes for chicken. It’s great on the grill in the summer, but still wonderful in the oven during the winter. This recipe is one that a sister-in-law gave me almost two decades ago, and it’s never failed to get raves when I’ve brought this dish to gatherings and potlucks. You can also use this marinade with beef (sirloin tips are awesome with it!) and fresh tuna or shark. So, let’s get cooking!

Using a whisk, dissolve the sugar in the boiling water, as much as you possibly can.

Mince the garlic. Add to the sugar and water, along with the ground ginger. You can use fresh ginger if you’d like, and I have, but the ground ginger tastes just as delicious in it, so I usually just opt for it as a time saver. Mix well.

Now, it’s time to marinate the chicken. I made a double recipe and used it for 5-6 chicken leg quarters, which I separated. Six chicken breasts would do fine with a single batch. Put the meat in the container you’d like to use and add the teriyaki marinade, coating all the meat. Cover and set in the refrigerator.

I use a gallon size freezer Ziploc bag because it’s easy to manipulate the meat to make sure all parts of it get a good soaking. You want to marinate the meat at least six hours, turning the meat every few hours or so. but if you want it to be really good, let it go 24 hours. That’s what I do and it is fantastic!

When you are ready to cook, place the meat in a baking dish or sheet pan. Add some of the marinade, if you’d like, a half cup or so. Bake for an hour at 350°, or until juice comes out clear when a knife is inserted. Serve, and savor the wonderful flavor! ~TMMF

Teriyaki Marinade

1 c. sugar
1/3 c. boiling water
1 c. soy sauce
4-5 cloves garlic
2 tsp. ground ginger
(or 2 Tbl. Minced fresh gingerroot)