Teryaki Chicken






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 tablespoons vinegar
3 tablespoons brown sugar
grated fresh ginger to taste*
1 tablespoons 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 microplane.  Grate as much as you need than pop the rest back in to the freezer.


5 comments:

  1. Well now, that sounds like a dish 'right up my ally'....Thanks. This is a good one to try for sure!

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  2. Bev, that teriyaki sauce looks so good and I sure do appreciate the tip of keeping the ginger in the freezer. Thank you!

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  3. The chicken does look very good. We had salmon with teriyaki sauce cooked in cedar paper last night. It was wonderful.

    Great tip about the ginger.

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  4. This looks great! Thanks for sharing the recipe...

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  5. I am Asian so use a lot of ginger in my curries.To keep ginger in the freezer I grind them in my food processor ,spread it on to a plate in the freezer and after about 40 minutes or so cut them into bite size pieces.Keep in a freezer bag,

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