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Teriyaki Chicken Recipe

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This recipe for Teriyaki Chicken, by , is from The Sloan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Sloan
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1 cup soy sauce
1/2 cup water
1 cup sugar
(OK to decrease by up to 1/2)
1/4 tsp ginger
or 1 - 2 Tbls. fresh grated ginger
1/2 tsp garlic powder
(or 1 Tbls. grated)

This makes about enough marinade for 4# of boneless chcken breasts. Also good on beef.
Marinate meat about 2 days, much longer makes it too salty. Grill or bake. Grilling chicken takes only about 6 - 8 minutes, depending on the size of the pieces. I cut breast pieces in half crosswise.

You can keep the marinade but ONLY if you freeze it right away, date it and use within one month. It has the raw meat juices in it, so be careful with storing.

Directions:
Directions:
This makes about enough marinade for 4# of boneless chcken breasts. Also good on beef.
Marinate meat about 2 days, much longer makes it too salty. Grill or bake. Grilling chicken takes only about 6 - 8 minutes, depending on the size of the pieces. I cut breast pieces in half crosswise.

You can keep the marinade but ONLY if you freeze it right away, date it and use within one month. It has the raw meat juices in it, so be careful with storing.

Number Of Servings:
Number Of Servings:
4# of chicken makes about 8 servings
Preparation Time:
Preparation Time:
soak, 1 - 2 days; bake or grill: 8 - 10 minutes
Personal Notes:
Personal Notes:
This makes a great sandwich when cold, good on salads and for just quick meals on the run, too. We like to make more than we'll need, since it keeps well. Not sure about freezing after cooking, though...

 

 

 

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