While browsing through my recipes I came across this one for classic teriyaki chicken. It is a great standby for chicken or skewered chunks of minute steak. I baked this chicken in the oven until the color is caramelized but it is fabulous cooked on the grill. As kids, going back to the early 1960's here, we'd camp at the ocean in the old canvas tent. Mom would always start up the hibachi, somewhat exotic in those days, and put marinaded chicken or beef over the hot charcoal. Invariably, neighbors in all directions would come and see what was cooking. Many chains of teriyaki joints have sprung up around town over the years in Seattle. Had my mom bottled her famous teriyaki sauce, I have no doubt that I'd be a spoiled trust fund kid (and not typing this at midnight!....and thinking of those days camping at Ocean Shores).
|Number of servings:||2 chickens, 8 - 12 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 chickens, cut into pieces
- 1 1/2 cups gluten-free tamari (or soy sauce)
- 3/4 cup Mirin (rice cooking wine)
- 3/4 cup water
- 1/3 cup brown sugar
- 2 tablespoons minced garlic
- 4" of fresh ginger, peeled
Cut the chicken into pieces. Rinse and pat dry reserving the chicken scraps for soup stock. Place the chicken into a 2 gallon ziplock bag or large bowl. Set aside.
Assemble the marinade ingredients. Chop the garlic and peel the ginger.
Slice the ginger into 1/4" rings. Mash them with the blade of knife while it lays on its side. This will allow the ginger flavor to escape into the marinade.
Combine all marinade ingredients and whisk. Add marinade to the chicken in the bag. Toss to coat. Refrigerate for at least 8 hours or overnight.
About 1/2 hour before cooking, preheat the oven to 375'. Line a shallow baking pan with foil and arrange chicken in a single layer. Bake for 35 - 40 minutes or until 165' and golden brown. Remove to serving platter and garnish with green onions. May be served hot or at room temperature.
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