Teriyaki Chicken

Teriyaki Chicken
1 cup -Soy Sauce
1 cup – Sugar
1 glove – Garlic (minced)
6 slices – Fresh ginger
2 Tbls- Mirin
6 – Boneless chicken breasts

Mix all ingredients in bowl thoroughly and pour into 1 gallon zip lock bag or plastic container.
Butterfly (cut) the thick portion of the breast in half. This will allow chicken to cook evenly.
Add chicken to teriyaki sauce in zip lock bag and marinate 3 hours or overnight (adds more flavor).
Grill or Broil for about 3 to 5 minutes on each side basting with additional sauce.


Make additional sauce to baste chicken or drizzle sauce over chicken (boil teriyaki sauce until lightly thicken).
_Do not use marinated sauce to baste the chicken._ Don’t over cook your chicken and for a sweeter glaze sauce add 1/4 cup sugar or 1/4 cup honey. Teriyaki sauce can be used for pork, steak, meat balls or salmon.

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