The last days of summer: Chicken Teriyaki

The last days of summer seem to be numbered, so I'm using the grill as much as possible!  This week's fav is chicken teriyaki.  If you aren't a griller, don't worry--you can use the oven. 

Chicken Teriyaki

(Print this recipe)

7 chicken breasts, cut in half, or 14 chicken tenderloins

Sauce:

2 c. soy

3 c. water

2 c. brown sugar*

1/2 c. white or cidar vinegar**

2 tsp. garlic powder or 2 cloves fresh garlic

2 tsp. ginger powder

*If you want it sweeter, add more sugar

**If you want it more tangy, add more vinegar

Cornstarch mixture (to thicken remaining sauce)

1/2 c. COLD water

2 Tbs. cornstarch

Directions:

Combine all sauce ingredients in a sauce pan and bring to a boil in order to dissolve all the sugar. 

This is my trick to thaw out frozen chicken breasts--it only takes 20 minutes this way, and I can avoid the microwave that seems to always partially cook my chicken during defrost.

If you are using breast instead of tenderloins, just cut each breat in half. 

Pour 1 1/2 cups sauce over chicken (can do it immediately; the hot marinade won't hurt the chicken) and allow to marinade, ideal for 3-4 hours or overnight.

 Turn chicken pieces at least once during marinade time. 

If you are grilling the chicken, oil the grill FIRST.  Then place chicken on preheated grill (about 350-400) degrees.  Depending on the size of your pieces, 4-8 minutes per side.  Baste chicken pieces with marinade before turning them. 

If you are cooking in the oven, remove chicken from marinade and place on a rack inside of a cookie sheet for ideal results.  If all you have is a 9X13 pan, just made sure you get most of the marinade off the chicken.  You still will baste the chicken with the marinade halfway through cooking.  Cook in 350 degree oven for 10-20 minutes depending on the size of your pieces.   

Return remaining sauce to medium heat, add cornstarch mixture that you have mixed together, and cook until sauce thickens.  Serve sauce over chicken and rice.