When I grill chicken, I usually use a bottled marinade to flavor and tenderize the meat. Well, this week I ran out of my favorite supermarket brand and decided to revisit an old recipe of my own. I often pair this marinade with a few finely chopped slices of pineapple to give it a Hawaiian flair. A hearty helping of rice and vegetables works great with this teriyaki grilled chicken dish.
Teriyaki Chicken Marinade
1 cup soy sauce
1 cup water
3/4 cup sugar
1/4 cup Worcestershire sauce
3 tablespoons white vinegar
3 tablespoons vegetable oil
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon fresh ginger, graded
1/2 cup finely chopped pineapple, optional
In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic, and ginger. Whisk together until sugar is dissolved. Add optional pineapple. Using a plastic bag or covered container. Pour mixture over chicken pieces and marinate for 3 hours or overnight. Grill or bake chicken until a minimum internal temperature of 165 degrees is reached.
Simply Made Kitchen and Crafts 