Teriyaki Marinated Chicken Food

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

PINEAPPLE TERIYAKI MARINATED CHICKEN

Steps:

• Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.

TERIYAKI MARINADE

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

TERIYAKI CHICKEN MARINADE

Steps:

• Place all ingredients for the chicken teriyaki marinade (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 2-4 hours.
• For baking instructions, follow our baked chicken tutorial here.

TERIYAKI MARINADE

Steps:

• Mix garlic and brown sugar.
• Then add rest of ingredients, mix well.
• Marinate pork chops or chicken breast for 1 hour at room temperature or if you prefer overnight in the refrigerator.
• Grill or bake accordingly.

TERIYAKI MARINADE

Steps:

• Add the soy sauce and brown sugar to a plastic bag or bowl.
• Grate the fresh ginger. Pour in the sesame oil and grated ginger.
• Thinly slice the onions, add them next with the minced garlic.
• Mix to combine and add your protein. Marinade 2-3 pounds of steak or chicken about 2 hours, turning occasionally. If using shrimp or tofu, reduce marinade time to 20-30 minutes. Grill & enjoy!

TERIYAKI MARINADE FOR CHICKEN OR STEAK

Steps:

• Combine all.
• Pour over meat in zip-loc bag.
• Marinate meat 4-12 hours, refrigerated.

TERIYAKI MARINADE

Steps:

• Combine all ingredients in a container& mix until sugar dissolves.
• Add beef or chicken, cover& refrigerate for at least 3 hours, stirring often.

MARINATED GRILLED TERIYAKI CHICKEN

Steps:

• In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
• Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
• Transfer to refrigerator and let marinade 1 - 8 hours.
• Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
• Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
• While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
• Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
• Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

TERIYAKI MARINADE FOR CHICKEN OR BEEF

Steps:

• In a medium bowl, stir together sherry, soy sauce, sugar, ginger, garlic, sesame oil and lemon.
• Place meat or chicken in marinade and refrigerate for 1-2 hours prior to cooking.

TERIYAKI CHICKEN KABOBS--GRILLING MADE EASY WITH GIANT

Steps:

• Thread chicken and peppers on skewers, alternating as you go
• In a glass bowl mix together all marinade ingredients.
• Place chicken and peppers in marinade, turning to coat both sides
• Allow to marinade at least 2 hours/overnight
• Place chicken and pepper kabobs on preheated grill over medium temperature.
• Cook until chicken reaches an internal temperature of 165 degrees.
• Remove chicken from kabobs and enjoy!