Friday, June 05, 2009

Teriyaki Chicken

I found this recipe in a recent issue of Taste of Home and we loved it! It was easy and the chicken turned out so moist and flavorful! Enjoy ~

1/3 c. soy sauce
1/4 c. canola oil (I used vegetable)
2 green onions, sliced thin
2 Tbsp. and 1 1/2 tsp. honey
2 Tbsp. chicken broth
2 minced garlic cloves
6 bone-in chicken breast halves (8 oz. each) - I made half this amount of chicken

Combine everything except the chicken in a ziploc bag. Add the chicken and seal the bag turning to coat. Place in refrigerator for at least five hours (due to my circumstances, mine ended up marinating for 48 hours!).

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan (I have no clue what this means). Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until a thermometer reads 170.

Anyone able to enlighten me on the grill heat? Also, I'd love to try a grill pan or try to grill in my oven - I'm afraid of the grill. Any tips or suggestions/experience?


Wendi said...

Teriyaki Chicken is one of my favorite ways to make chicken.

I have learned alot about grilling in the last couple of years. I use to be afraid to start the grill. That "poof" when it starts always makes me jump. Anyway, indirect grilling is where turn on all but one of your grill burners and cook your meat over the burner that is not lit. The drip pan is a pan of liquid, in this case teriyaki marinade, that is placed under the grill grate in the area where the heat is off. This allows the meat to cook slow and the juices to evaporate and make the meat juicy.

I have never done this. I am to chicken to put the pan under the grate. I only know all this thanks to some grilling shows on Food Network.

Willys and Elizabeth (Lizzie) said...

This recipe sounds delicious and having the chicken marinade longer will probably make it taste even better.
Indirect heat - if you have a gas grill you only turn on one burner. On the side where there is no fire you place the chicken (with the drip pan under that I guess) Then close the lid. The chicken will cook by the heat coming from the side fire. I hope this makes sense.

Anonymous said...

I have tried to email you with no success. I read your blog everyday. You are very uplifting. I would love to pick your creative brain on some wedding ideas for my son's rehersal dinner I will be preparing in Oct.
Kim From KY

Anonymous said...

I wish I was your neighbor. I am an old lady you could cook a little extra for me and HH. Just kidding. But you must be an amazing cook.

Blissful & Domestic said...

That would be awesome it you could e-mail me the tags you used. My email is and thank you for your wonderful blog I just love it and you always inspire me. It is nice to see not only your blog but the other blogs of mothers and wonderful women that want to do their best for not only their family but for God and it is always an uplifting experience being able to find cute new things to do with my family and maybe even learn a little while I am at it.

Tracey McBride ~ Frugal Luxuries® said...

Thanks Monica! I am trying this recipe tonight...I'm off to marinade!!