TERIYAKI CHICKEN MARINADE
Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
TERIYAKI CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 1h28m
Yield 6 pieces; 1 piece per serving
Number Of Ingredients 9
Steps:
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
SWEET ISLAND TERIYAKI SAUCE
This is a great recipe for any meat marinade. Also a wonderful stir fry sauce. Marinate your choice of meat or vegetables for 4 to 24 hours; grill to your liking. Can be refrigerated for 2 weeks. The better quality soy sauce you use, the better your final product will be. Sauce can always be thinned with water if desired.
Provided by shane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.1 g, Fiber 0.2 g, Protein 0.9 g, Sodium 731.2 mg, Sugar 12.9 g
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
OVEN BAKED CHICKEN TERIYAKI
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.
Provided by Jennifer
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g
HONEY CHICKEN TERIYAKI
This is a recipe that I got in the mail in a collection. My family absolutely Loves this one! I always served it with white rice but it is also good cold while watching TV!!!
Provided by smb611
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
- Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
- Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
- When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
- Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
- Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
- Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
- Serve hot or at room temperature.
ISLAND TERIYAKI CHICKEN RECIPE
Provided by pcander
Number Of Ingredients 12
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
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
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- In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Whisk in remaining sauce ingredients until smooth. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook and stir for about 5-6 minutes, or until browned and no longer pink inside.
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- In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet. Cook on each side until lightly brown and cooked throughout (165 degrees). Remove the chicken and set aside on a plate.
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