Teriyaki Chicken Delight Recipes

Steps:

• 1. Cut chicken into smaller portions.
• 2. Rinse and pat dry.
• 3. Place in glass bowl to marinate.
• 4. In small saucepan combine oil, honey, teriyaki sauce, ginger and garlic.
• 5. Bring to boil.
• 6. Remove from heat, add sherry and pour over chicken pieces.
• 7. Cover tightly and refrigerate overnight, turning once or twice.
• 8. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade.
• 9. Cook for 25 to 30 minutes or until done and well browned.

Steps:

• 1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
• 2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
• 3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
• 4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

Steps:

• Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
• Remove chicken from bag and discard marinade.
• This can be cooked on grill or in broiler.
• Either way chicken should be cooked about 5 minutes on each side.
• Transfer to cutting board and let thighs rest for 5 minutes.
• Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
• Serve over rice, and garnished with green onions.

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.