Teriyaki Chicken

This is a family favorite. Teriyaki sauce is very versatile you can use it with chicken, shrimp, fish, etc.  The trick is to use fresh ginger and fresh garlic. I like to use it with chicken legs or thighs. You can roast it or even better grill it on a charcoal grill, or a gas grill with a pouch of wood chips for flavor.

 

Ingredients: 

• Meat of your choice, here we have drumsticks
• 7 Cloves fresh garlic minced
• 1 1/4 Tbl of fresh garlic minced
• 1 cup soy sauce (I prefer low sodium soy or tamari)
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup of rice vinegar (if you don't have rice vinegar you can use apple cider vinegar)
• pepper to taste
• 1 Tbs. of cornstarch 

Lets get started on making this yummy sauce.

1. In a small saucepan combine all ingredients except the cornstarch and bring to boil and turn down heat to medium low, simmer for 5 mins.
2. in a cup or a small bowl take 1Tbs of cornstarch and 2 Tbs of cold water and combine to make a slurry and add to the soy, ginger mix. Cook until it thickens.
3. set 1/2 cup to 3/4 cup of the sauce aside.

This is what your sauce should look like.

Now lets get started on making the chicken.

1. preheat oven to 350 degrees and line the bottom of a roasting pan with foil.
2. rinse and pat dry the chicken, and make slits on 2 sides of each drumstick
3. baste with sauce and into the oven it goes. Turn and baste the chicken every 7-10 mins. until chicken is cooked through. Make sure to check with a meat thermometer that its reaches 170 degrees.
4. Serve with rice and extra sauce. Teriyaki sauce is also awesome on steamed veggies too!

 Try using the sauce on a variety of meats and vegetables, I promise it will be a smashing hit! I hope teriyaki chicken becomes a favorite in your home as it is in mine! Provecho!