I have been wanting to post this recipe for a long time as it is probably the one I’ve used the most over the last 29 years. It is an amazing teriyaki marinade that, when marinated overnight, gives grilled chicken an incredible flavor. I received this recipe when I got married from my cousin Toni who lived in Hawaii at the time. I will be forever grateful she gave it to me.
I have a couple of theories about what makes a good marinade. I don’t know if I’m right, but I have a sneaking suspicion that I am. I prefer not to have oil in a marinade because while you are cooking it drips into the coals and causes the fire to flare up, therefore burning the meat. I also think honey tends to cause the meat to burn more quickly. That one I’m not positive on, but have found it to be true time and time again. (It is either the honey and the oil or I am not a very good griller which is a great possibility.) Anyway, that is one reason this is the perfect marinade to me. It has sugar instead of honey, and it doesn’t contain any oil either. So it is less fattening, and doesn’t get burned as easily. What more could you want? How about amazing teriyaki flavor? It has that, too! The secret is to marinate it overnight. The hard part is remembering to marinate it overnight! But if you can remember, it will be totally worth it, and dinner will be half done when you wake up in the morning.
This grilled teriyaki chicken would be a great thing to fix for dad for Father’s Day. You can either make it into kebabs or just grill whole pieces of chicken. Don’t you just think bar-b-qing and Father’s Day go together? My husband told me he heard on TV that dad’s just want to be left alone that day. I thought that was kind of sad. I’m hoping it means they just don’t want anything expected of them, and they just want to do whatever they enjoy. I do understand that. But they still need to eat. So while they are doing whatever it is they enjoy doing, you can put this grilled chicken next to them. I think they just might stop what they are doing and take a bite. Just don’t ask them to help you with the dishes afterwards. I think that might be pushing it a little!:)
Happy Father’s Day to my dad who has always been such a loving and supportive father and grandfather. Thank you for always being there for me!
- 1/2 c sugar
- 1 c soy sauce
- 1 c water
- 1/2 c cooking sherry or 1/4 c vinegar
- 2 cloves minced garlic
- 1 tsp. fresh ginger or 1/4 tsp. powdered ginger
- chicken pieces (approximately 4)
- Pour all ingredients into a medium bowl and stir until mixed.
- Place 4 chicken breasts in bowl of marinade, cover, and refrigerate overnight or cut chicken into 1 1/2 inch cubes, and place in marinade to refrigerate overnight if making kebabs.
- When ready to eat, grill until cooked through, approximately 20 minutes depending on how hot your grill is and how big the chicken pieces are. Discard marinade.
- If making kebabs, string chicken on skewers that have been soaked in water for 30 minutes, alternating with thick cut vegetables. Discard marinade.
- Grill until done, watching carefully, and turning every 5 minutes for approximately 20 minutes. Time will vary depending on size of chunks of chicken and what vegetables are used.