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Ingredients:
3 pounds of boneless, skinless chicken thigh.
1 cup of soy sauce.
1 cup of pineapple juice(or add pineapple chunks with juice)
1 cup of brown sugar packed
5 cloves of mashed garlic.
1 tablespoon Ginger fresh, minced
Instructions:
In a large bowl, mix together the pineapple juice and soy sauce and add in the sugar to be dissolved.
Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade(teriyaki sauce) for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can’t wait, boil the chicken in the sauce right after you make it.
-Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill.
-Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken so that the chicken is tender and juicy.
*****You can stir fry, cook it on the stove top, use your slow cooker or bake it in the oven.*****
Bake the chicken in a 350°F for 35 to 40 minutes
minutes, brushing with sauce half time.
Stir Fry – If I can’t grill the chicken, my next favorite way to prepare teriyaki chicken is to cut it into bite sized pieces and stir-fry it in a large wok or skillet. Add a little sesame oil to the skillet over medium-high heat, add the chicken and sauté until white on the outside, and then add the sauce. Simmer until sauce thickens and chicken is cooked through.
Stove Top – Similar to stir fry, but keep the chicken pieces whole. In a large skillet, sear each chicken thigh on each side until golden brown then add sauce and simmer until sauce has reduced (similar to Shoyu Chicken).
Crock Pot / Instant Pot – The slow or pressure cooked methods are my least preferred methods because the sauce seems to get watered down. If you do these methods, simmer the sauce down in a separate pot on the stove until it thickens (about 20-30 minutes). You can serve the chicken whole or shred it.
Baked – Place chicken pieces in a baking dish and pour about 1-2 cups of the homemade teriyaki sauce over the top. Bake at 350°F for 35 to 40 minutes.
until chicken has cooked through (165-degrees F).
When in doubt, pull out your digital thermometer. Teriyaki chicken is done when the chicken reaches an internal temperature of 165 degrees F.
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