Next Level Teriyaki Marinated Chicken Recipes

TERIYAKI CHICKEN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a thermometer reads 180° and juices run clear.

TERIYAKI MARINADE II

Steps:

• In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well.
• Marinate meat in this mixture for several hours before grilling outdoors.

TERIYAKI CHICKEN MARINADE

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.

AWESOME 48 HOUR MARINATED TERIYAKI CHICKEN (NORM'S TERIYAKI)

Steps:

• In a large bowl, mix soy sauce, water, and sugar until sugar dissolves.
• Add green onions, ginger, and garlic to bowl.
• Add chicken pieces.
• Cover and marinate 48 hours.
• Grill chicken on low 9 minutes each side or until cooked all the way through. (Make sure to grill on low or, if broiling, broil away from the heat. The high sugar content of the marinade will cause the chicken to burn if it is cooked at too high a temperature).

GRILLED TERIYAKI CHICKEN TENDERS

Steps:

• Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

NEXT-LEVEL TERIYAKI MARINATED CHICKEN

Steps:

• Whisk to combine all marinade ingredients. Set aside.
• Trim chicken breasts well. Cut into 1-inch pieces. Place into a bowl. Strain marinade ingredients over them.
• Set aside for 35 minutes, at room temperature, stirring once or twice.
• Drain marinade into a bowl, the chicken does not have to be completely dry.
• Sprinkle chicken pieces with soda, stir well, sit five minutes.
• Heat a heavy skillet, or cast iron pot with 2 tablespoons oil, have it hot, near smoking.
• Drop in half of the chicken, stir well, sit for about 30 seconds, stir again. Remove the chicken, it should have browned, but it does not necessarily have to be completely cooked through. Repeat with 1 or 2 tablespoons more oil, remove chicken.
• Pour the marinade into the skillet and bring to the boil, simmer about 1 minute.
• In the meanwhile, dissolve the starch in a little tepid water. Drop the heat of the pan, so that the mixture barely simmers. Add the cornstarch, by degrees, only lightly thicken the sauce, to make it viscous, all of it may not be needed, add a little more if necessary.
• Add the chicken back to the sauce, cutting into one of the larger pieces of chicken, is a good way to see if it is done, it is extremely likely that the chicken finished cooking, in its own juices.
• Stir for just a moment, the chicken will still have been warm, and the sauce is very hot, so cooking time is no more required.
• Serve with rice.