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
- 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.
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