Chicken teriyaki is one of my all time favorite things to eat. It is crazy good and whenever I go to some teriyaki joint, I make sure to either get a plate full of it or half a plate with something else that's pretty good. The kicker for me is that it's grilled and you get the sugar all crystallized and the smokiness of the grill. Man I am getting hungry right now.
This recipe is pretty universal and can be used to marinade all different kinds of things. I used boneless skinless chicken thighs but I have had success with regular chicken thighs, skirt steak, pork, tofu basically anything. You make this sauce and put some form of protein in it and place in the refrigerator for a couple of days and I guarantee you will love the results.
The only strange thing on the ingredient list is the sweet soy sauce but don't fret, they sell this stuff at your favorite grocery store. It will most likely say exactly that, Sweet Soy Sauce, and be in a red bottle (mostly). It should have the consistency of molasses.
Ingredients
- 1 cup soy sauce
- 1 cup of brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup sweet soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon sesame oil
- 1/2 cup pureed pineapple (about 1/2 a can or a 1/4 of a fresh pinapple)
- 6 cloves garlic, skin removed and roughly chopped
- 2 inches of ginger root, sliced
- 6 green onions, roughly chopped
- 1/2 medium onion, sliced
- 2 pounds of boneless, skinless chicken thighs
1. Take the soy sauce and brown sugar and place in a bowl and mix with wire whisk. When the sugar has completely dissolved add the vinegar, sweet soy, chili garlic sauce, sesame oil and pineapple puree. Mix well.
2. Place the garlic, ginger, green onions, regular onions and chicken in a resealable bag. Make sure to mix the chicken around with the veggies. Pour the sauce into the bag with and seal the bag trying to get as much air out as possible. Make sure all the chicken is covered with the marinade. Place in fridge for 2 days.
3. Preheat your grill for direct heat. Remove the chicken from the bag and set aside. When the grill is hot, place the chicken directly on the heat. Flip once when the side down has nice grill marks on it. It should take about 4-5 minutes per side. Remove pieces when they are done and when all are finished, cover plate in foil and let rest for 5 minutes.
Optional Step. Take the marinade, strain it, boil and then reduce by half.
4. Slice the chicken and serve over rice with optional sauce. Garnish with sesame seeds and green onions.
5. Enjoy.
If you have any questions please feel free to contact me.
No comments:
Post a Comment