ISLAND TERIYAKI CHICKEN RECIPE

Island Teriyaki Chicken Recipe image

Provided by pcander

Number Of Ingredients 12

Previous Next

Shoyu chicken - Add the following to the above for another version:
1 cup soy sauce (Aloha brand is best)
1 cup white sugar
1 cup water
3 cloves garlic
1 tsp ground ginger (more to taste), or a 1-inch pice of ginger root
2 pounds boneless, skinless chicken breasts, or 3 pound any type bone-in chicken
1 tsp black pepper
1/2 tsp oregano
up to 1 tsp crushed red pepper flakes
up to 1 tsp paprika
up to 1 tsp cayenne pepper

Steps:

24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.) To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired. Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6