Hawaiian | Teriyaki Chicken
Posted on September 8, 2013
Okay one more teriyaki dish. Again from the Hawaiian cookbook that I picked up on my trip. I wrote up the recipe as printed but I used two chicken breasts instead of 4-5 pounds of chicken. Also I grilled it rather than cooking in the oven.
Yield: 6 to 8 servings
1/2 cup sugar
2/3 cup shoyu
2 tablespoons water
3 cloves garlic, minced
1 thin slice fresh ginger, crushed
3 stalks green onions, chopped
4-5 pounds chicken pieces
In a mixing bowl, stir together all ingredients except chicken. Place chicken in baking pan and pour sauce over it. Place pan in the refrigerator and soak chicken for several hours or overnight.
When you are ready to cook, turn chicken over and place pan in 325° oven for 1 hour and 15 minutes. During this time, turn chicken once, using tongs. If you prefer, chicken may be cooked outside on a charcoal grill.
(Ref. "Teri Chicken" recipe, Best of the Best from Hawaiian Cookbook, p. 147.)