TERIYAKI CHICKEN

By Lsweetnell

I fear that marinating this chicken in the marinade and then grilling the chicken will cause the sauce to burn because of all the sugar. I would simply throw the chicken into a frying pan and once cooked through put in the simmering marinade for a few minutes. Additionally, I would throw in a handful of sweet pea pods at the very end or maybe half a can of drained pineapple chunks (I would let the pineapple simmer in the sauce). You might need a little cornstarch to thicken the sauce.

Ingredients

• 3 pounds chicken thigh ( boneless, skinless )
• 1 cup soy sauce
• 1 cup water
• 1 cup sugar
• 5 clove(s) garlic ( 3-5 cloves, crushed )
• 1 to 2 tsp ginger root grated

Preparation

Step 1

This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.
Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.