teriyaki marinade
Serves 1
Directions
- 1Fold the collar of a gallon Ziploc bag inside out.
- 2Smack six garlic cloves with the side of your knife.
- 3Add about 1/4 cup of brown sugar to the bag.
- 4Add a couple of tablespoons of oil to the bag.
- 5Add a half a cup of soy sauce to the bag.
- 6Add a third of a cup of mirin or a dry white wine to the bag.
- 7Add the juice from one lemon to the bag.
- 8Add about a half a teaspoon of black pepper to the bag.
- 9Add a quarter teaspoon of onion powder to the bag.
- 10Add about a quarter teaspoon of dried ginger to the bag.
- 11Spatchcock a whole chicken.
- 12Wash your hands.
- 13Open your bag back up, flip it inside out, and this way you won't get chicken schmutz on the outside of your bag.
- 14Make sure to wash your hands before you zip it back up.
- 15Squeeze all the air out of the bag.
- 16Lay the bag nice and flat.
- 17Put it on a plate or a half-sheet tray, just in case something happens in the bag in the refrigerator, so it doesn't leak all over the refrigerator.
- 18Marinate the chicken for at least one hour, but you can marinate it up to four, five, six hours.
- 19However long you're going to marinate this, go in about halfway through and just flip the whole bag over, so the other side of the chicken can marinate.
- 20Once you're all marinated, you want to get this out into a pan or onto a half-sheet tray.
- 21Strain the marinade so there are no chunks of stuff that will burn in the oven.
- 22Ideally you want this marinade to pool in the bottom of your pan because we're going to go in every 15 to 20 minutes and spoon it over our chicken.
- 23Go into a 375 degree oven for about 30 to 40 minutes.
- 24Make spicy ginger zucchini pickles to accompany the chicken. For the pickles, you'll need 2 zucchinis, 3-4 crushed garlic cloves, 1/4-1/2 thinly sliced onion, 1 tsp pickling spice, 1/2-1 tsp red pepper flakes, 1/2 tsp ground ginger, 2 tsp kosher salt, 1 cup granulated sugar, 2 cups white distilled vinegar, and 2 tbsp water.
Ingredients
- 6 garlic cloves
- 0.25 cup brown sugar
- 2 tablespoons oil
- 0.5 cup soy sauce
- 0.33 cup mirin or dry white wine
- 1 lemon
- 0.5 teaspoon black pepper
- 0.25 teaspoon onion powder
- 0.25 teaspoon ground ginger
- 2 zucchini
- 3 garlic cloves
- 0.25 onion
- 1 teaspoon pickling spice
- 0.5 teaspoon red pepper flake
- 2 teaspoons kosher salt
- 1 cup granulated sugar
- 2 cups white distilled vinegar
- 2 tablespoons water
Equipment
gallon Ziploc bagknifecutting boardpotplate or half-sheet traystrainerovenmandolin
Tips
- If you are going to grill the chicken, strain your marinade into a pot and bring it to a simmer to disinfect it, then you can drizzle it on top of your chicken with a spoon as you grill it.
- Just be careful not to touch your spoon to the raw chicken when grilling.
- Roast your chicken until the internal temperature hits about 150 to 155 degrees Fahrenheit.
- The lemon helps cut the sugar.
- Marinate the chicken for at least one hour but you can marinate it up to four, five, six hours. Any longer and it gets a bit intense.
- When marinating, flip the bag halfway through so that both sides of the chicken get marinated.
- To keep the outside of the bag clean, fold the collar inside out before adding the ingredients and flip it inside out again before adding the chicken, after washing your hands.
- Place the bag on a plate or half-sheet tray in the refrigerator just in case something happens in the bag and it doesn't leak all over your refrigerator.
- Smack the garlic cloves with the side of the knife.
- Whack the chicken right here and it will pop right open so it will lay much flatter.
- You could've made the rice I made in my video yesterday while your oven was on for this recipe (no information on rice is given in this video).
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