This recipe was from a friend - Heidi in Winnipeg.
Cooking the chicken in the marinade keeps it exceptionally moist.
Marinade
1/2 cup oil
1 cup soy sauce
2-3 cloves garlic, minced
2 Tbsp. vinegar
3 Tbsp brown sugar
grated fresh ginger to taste*
1 Tbsp. orange zest
boneless chicken breasts or thighs
Combine marinade ingredients, mixing well.
Place chicken in a large ziplock bag and pour marinade over. Seal bag and marinate in fridge for no more than 3-4 hours.
Place a foil pan (lwith edges) on a preheated BBQ. Place chicken pieces in pan and pour marinade over. Grill for 6-7 minutes per side, turning only once.
*Tip
I seldom kept fresh ginger in the house because it would spoil before I'd used it up. Then someone told me to keep it in the freezer. It is very easy to scrape the peel off the frozen gingerroot and grate it on a rasp. Grate as much as you need than pop the rest back in to the freezer.
Well now, that sounds like a dish 'right up my ally'....Thanks. This is a good one to try for sure!
ReplyDeleteBev, that teriyaki sauce looks so good and I sure do appreciate the tip of keeping the ginger in the freezer. Thank you!
ReplyDeleteThe chicken does look very good. We had salmon with teriyaki sauce cooked in cedar paper last night. It was wonderful.
ReplyDeleteGreat tip about the ginger.
This looks great! Thanks for sharing the recipe...
ReplyDelete