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.
Teriyaki chicken
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.
Strain marinade before reducing it.
Simmer marinade until slightly syrupy.
Serves 6.
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I use a similar recipe as this one except for the beer. I use sherry instead but beer sounds interesting too. And I serve with stir fry Bok Choy or Broccoli with ginger and garlic.
Lorraine,
Love this recipe! But I experienced something of a catastrophe last night when I made it. It was such a catastrophe that it warranted its own blog post. You can check it out here:
http://www.catholicfoodie.com/2009/05/another-culinary-catastrophe.html
@Karen: This is a very malleable recipe–I’ve also made it with white wine. Sherry sounds yum!
@Jeff: So sorry about the disaster in your kitchen–but must say, it made a fun read! Check out Jeff’s catastrophe at http://www.catholicfoodie.com/2009/05/another-culinary-catastrophe.html