This versatile recipe for Gingery Teriyaki Chicken can be cooked on the grill, in the oven or even on stove top.
When grilling chicken, reserve and reduce marinade for a deliciously sticky sauce.
4 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons brown sugar
1 cup vegetable or chicken broth
1 cup beer
3 tablespoons peeled, grated ginger root
1 chicken, cut up
- In medium bowl mix soy sauce, garlic, brown sugar, broth, beer and grated ginger.
- Place chicken in a glass or ceramic bowl. Pour mixture over chicken. Cover and refrigerate for at least two hours.
- For grilled chicken: Prepare coals. Remove chicken from marinade and grill. In the meantime, strain marinade into a saucepan. Heat over low flame and reduce marinade to a sticky sauce. When chicken is done, remove to serving plate and drizzle with thickened teriyaki sauce.
- For baked chicken: Preheat oven to 350 degrees. Lay chicken in a single layer into a baking dish. Strain marinade and pour over chicken. Cover tightly with aluminum foil. Bake for 35 minutes. Uncover. Continue to bake for another 15-20 minutes until chicken is done and sauce thickened. Serve with rice.