Japanese Marinated Chicken Recipes

Steps:

• Sprinkle chicken generously with pepper.
• Combine all marinade ingredients and stir to blend well.
• Sprinkle cornstarch on a plate and toss chicken pieces to coat, shaking off any excess.
• Transfer the coated pieces of chicken to the marinade and let marinate for at least 4 hours, turning occasionally.
• Heat oven to 325°F.
• Arrange chicken in a shallow baking dish and sprinkle with oil and bake uncovered, basting occasionally, for 1 1/4 hours, or until the chicken is cooked and juices run clear.

Steps:

• Cut chicken into one-inch pieces and place in a shallow dish.
• In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
• If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

Steps:

• In a small bowl, whisk together rice vinegar, canola oil, soy sauce, ginger and sugar. Serve with meat of your choice.

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Steps:

• In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
• Add the pineapple juice and oil to the cooled liquid, mix well to combine.
• Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
• Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
• Preheat oven to 350°F.
• Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
• Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
• *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.