Teriyaki Chicken: Page 234, Aloha Days Hula Nights

Just made the delicious Teriyaki Chicken on page 234 of the Aloha Days, Hula Nights JLH Cookbook, under Entrees – Poultry.

It’s only right to start our blog with this recipe, as this dish has become a household staple: we prep it in the marinade as soon as we get home from the grocery store, and it’s ready for BBQ whenever we need a quick meal!  The sauce caramelizes nicely on the grill, and the sweet-salty balance is addictive.

I love the versatility of this recipe – it lists four ways to cook the chicken: stovetop, oven, crockpot, and grill. The marinade also works on any meat – tonight we had a flank steak in the marinade with the chicken thighs and the chicken and beef were both awesome, straight from the grill. Yum!

Grilled teriyaki chicken thighs and flank steak

Teriyaki Chicken

Ingredients:

  • 5 pounds chicken parts
  • 1 1/2 cups soy sauce
  • 1/2 cup water
  • 1 cup packed brown sugar
  • 1/4 cup honey
  • 6 cloves garlic, passed through press
  • 5-inch piece fresh ginger root
  • 1 bunch green onions, sliced
  • 2 tablespoons mirin (sweet Japanese rice wine), optional
  • Dash crushed red chili pepper flakes

Wash and pat dry chicken.  Layer in a large pan.  In  bowl, stir together soy sauce, water, brown sugar, honey, and garlic.  Peel ginger, julienne and add to sauce.  Put aside a few green onions for garnish.  Add remaining green onions, cilantro, mirin, and chili pepper flakes.  Pour over chicken.  The chicken can be cooked in four different ways.

  • Arrange in single layer in several skillets, cover with sauce, and bring to a boil over medium-high heat.  Reduce heat to low and simmer 50 minutes, until done.
  • Arrange in single layer in a baking pan, cover with sauce and bake at 375°F about   1 1/2 hours until very tender.
  • Place sauce and chicken in a crock pot and cook for 4 to 6 hours until very tender.
  • Or, marinate chicken overnight in the sauce, covered, in the refrigerator, and grill over hot coals, using sauce to baste meat until very tender.

Garnish with reserved green onions.  Serve.

Note:  This is best when marinated overnight.  If unable to marinate overnight, omit water and marinate for as long as possible.  Sauce is great over steamed rice.

Serves 1 big family.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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One thought on “Teriyaki Chicken: Page 234, Aloha Days Hula Nights

  1. Pingback: Coconut Crusted Chicken Nuggets: Page 228, Aloha Days Hula Nights | Junior League of Honolulu Cookbooks

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