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Island Teriyaki Chicken


from Krystal and Russ

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  • Shoyu chicken - Add the following to the above for another version:
  • 1 cup soy sauce (Aloha brand is best)
  • 1 cup white sugar
  • 1 cup water
  • 3 cloves garlic
  • 1 tsp ground ginger (more to taste), or a 1-inch pice of ginger root
  • 2 pounds boneless, skinless chicken breasts, or 3 pound any type bone-in chicken
  • 1 tsp black pepper
  • 1/2 tsp oregano
  • up to 1 tsp crushed red pepper flakes
  • up to 1 tsp paprika
  • up to 1 tsp cayenne pepper



Step 1

24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.)

To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes.

To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired.

Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6


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