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Wednesday, October 29, 2014

Grilled Teriyaki Chicken

This Grilled Teriyaki Chicken DOESN'T have to be cooked on the grill, although...I do enjoy it that way because I LOVE ANYTHING cooked on the grill. BUT you can bake it at 350 degrees in the oven for 40-45 minutes (time depending on the thickness of your pieces) or you could pan fry it...BUT if you can still find your grill, whip it out and grill you some of this succulent chicken tonight!

Grilled Teriyaki Chicken
8 skinless, boneless chicken breast, cut into "smaller pieces" (makes for less cooking time) 

Marinade Teriyaki Sauce:
1 c. soy sauce
4 c. water
1 t. ground ginger
1 t. garlic powder
1 1/4 c. brown sugar, packed
1/2 c. cornstarch
3/4-1 c. cold water

Place chicken breast in a zip lock bag or a plastic dish with a lid...set aside. Mix everything BUT the cornstarch and water into a sauce pan. heat. Mix cornstarch and water (start with 3/4 c.) into a bowl, stir with a fork and stir until combined. This will make a thickening. When sauce is HOT add a small amount of thickening, stirring sauce as you go. Add until your sauce is as thick as you want. WHEN you reach the desired thickness....cool sauce. Pour 1/2 of the sauce over raw chicken in ziplock bag to marinade. Marinade chicken for a minimum of 1 hour...overnight is best (I marinaded mine for 6 hours). Grill chicken (or bake as directed above) for 4-5 minutes on each side or until done. HEAT left over marinade and serve over cooked chicken. 

*  you can bake chicken at 350 degrees in the oven for 40-45 minutes (time depending on the thickness of your pieces) or you could pan fry the chicken,  if you choose not to grill it.

**NOTE: This makes excellent leftovers (which I purposefully made) that I will be using in tomorrows recipe post....come back and check it out!

Julie~

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