Sunday, September 27, 2009
Making The Perfect Teriyaki Chicken
If you want to impress or show off your cooking skills, make this dish for someone you care about.
The secret is constant basting. Let's began:
You want to start off by making your Teriyaki sauce. Not to worry, Recipe below
1/2 cups soy sauce, any brand, but if you use low sodium, use 1/2 the water
1-1/2 cup water
1-1 1/2 cups granulated sugar
1/4 cup olive oil
3 tablespoons chopped or ground garlic (do not use powder)
1 tablespoon ground ginger
1/2 cup red wine
Mix well in a container deep enough so there is no mess. Keep it clean!
... take 4 bone-in chicken breast and marinate with the Teriyaki sauce you just made.
Another secret, marinate in a container large enough so you can put a weight on top of the chicken.
I use a plate that fits inside the marinating container. This forces the marinate into the chicken once you remove the weight. Marinate over night.
Next Day: Get a baking pan large enough to hold the chicken and the marinate. Place the chicken in the pan first with the skin side up. Pour over the marinate and place in a pre-heated oven at 350 degrees. Do Not cover. It's gonna take about 40 - 50 minutes. Let's say about an hour. Or until the inside temperture reaches 155 degrees. Okay so you don't have a thermometer, pierce the thickest part of the breast with a knife, if the juice where you pierced it is clear it's ready, if it's red or a little red more cooking time is needed. But here's the secret part, you have to baste ( spoon the liquid over the chicken) as it bakes with the Teriyaki sauce. You will need to do this about every 10 - 12 minutes. I know this is a lot of basteing but you will be rewarded with the best Teriyaki chicken you will ever taste. The finished product ( if you basted correctly) will be 4 pieces of juicy golden brown chicken. Serve with fresh steamed Long grain rice and sauteed Bok- Choy. Try spooning some of the sauce over the rice. If you enjoyed this recipe I will post more. And if you have a recipe that's not working for you I can help. Just let me know. Because I love to Cook.
The secret is constant basting. Let's began:
You want to start off by making your Teriyaki sauce. Not to worry, Recipe below
1/2 cups soy sauce, any brand, but if you use low sodium, use 1/2 the water
1-1/2 cup water
1-1 1/2 cups granulated sugar
1/4 cup olive oil
3 tablespoons chopped or ground garlic (do not use powder)
1 tablespoon ground ginger
1/2 cup red wine
Mix well in a container deep enough so there is no mess. Keep it clean!
... take 4 bone-in chicken breast and marinate with the Teriyaki sauce you just made.
Another secret, marinate in a container large enough so you can put a weight on top of the chicken.
I use a plate that fits inside the marinating container. This forces the marinate into the chicken once you remove the weight. Marinate over night.
Next Day: Get a baking pan large enough to hold the chicken and the marinate. Place the chicken in the pan first with the skin side up. Pour over the marinate and place in a pre-heated oven at 350 degrees. Do Not cover. It's gonna take about 40 - 50 minutes. Let's say about an hour. Or until the inside temperture reaches 155 degrees. Okay so you don't have a thermometer, pierce the thickest part of the breast with a knife, if the juice where you pierced it is clear it's ready, if it's red or a little red more cooking time is needed. But here's the secret part, you have to baste ( spoon the liquid over the chicken) as it bakes with the Teriyaki sauce. You will need to do this about every 10 - 12 minutes. I know this is a lot of basteing but you will be rewarded with the best Teriyaki chicken you will ever taste. The finished product ( if you basted correctly) will be 4 pieces of juicy golden brown chicken. Serve with fresh steamed Long grain rice and sauteed Bok- Choy. Try spooning some of the sauce over the rice. If you enjoyed this recipe I will post more. And if you have a recipe that's not working for you I can help. Just let me know. Because I love to Cook.
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