teriyaki marinade

Serves 1
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Directions

  1. 1Fold the collar of a gallon Ziploc bag inside out.
  2. 2Fold the collar of a gallon Ziploc bag inside out.
  3. 3Fold the collar of a gallon Ziploc bag inside out.
  4. 4Smack six garlic cloves with the side of your knife.
  5. 5Smack six garlic cloves with the side of your knife.
  6. 6Smack six garlic cloves with the side of your knife.
  7. 7Add about 1/4 cup of brown sugar to the bag.
  8. 8Add about 1/4 cup of brown sugar to the bag.
  9. 9Add about 1/4 cup of brown sugar to the bag.
  10. 10Add a couple of tablespoons of oil to the bag.
  11. 11Add a couple of tablespoons of oil to the bag.
  12. 12Add a couple of tablespoons of oil to the bag.
  13. 13Add a half a cup of soy sauce to the bag.
  14. 14Add a half a cup of soy sauce to the bag.
  15. 15Add a half a cup of soy sauce to the bag.
  16. 16Add a third of a cup of mirin or a dry white wine to the bag.
  17. 17Add a third of a cup of mirin or a dry white wine to the bag.
  18. 18Add a third of a cup of mirin or a dry white wine to the bag.
  19. 19Add the juice from one lemon to the bag.
  20. 20Add the juice from one lemon to the bag.
  21. 21Add the juice from one lemon to the bag.
  22. 22Add about a half a teaspoon of black pepper to the bag.
  23. 23Add about a half a teaspoon of black pepper to the bag.
  24. 24Add about a half a teaspoon of black pepper to the bag.
  25. 25Add a quarter teaspoon of onion powder to the bag.
  26. 26Add a quarter teaspoon of onion powder to the bag.
  27. 27Add a quarter teaspoon of onion powder to the bag.
  28. 28Add about a quarter teaspoon of dried ginger to the bag.
  29. 29Add about a quarter teaspoon of dried ginger to the bag.
  30. 30Add about a quarter teaspoon of dried ginger to the bag.
  31. 31Spatchcock a whole chicken.
  32. 32Spatchcock a whole chicken.
  33. 33Spatchcock a whole chicken.
  34. 34Wash your hands.
  35. 35Wash your hands.
  36. 36Wash your hands.
  37. 37Open your bag back up, flip it inside out, and this way you won't get chicken schmutz on the outside of your bag.
  38. 38Open your bag back up, flip it inside out, and this way you won't get chicken schmutz on the outside of your bag.
  39. 39Open your bag back up, flip it inside out, and this way you won't get chicken schmutz on the outside of your bag.
  40. 40Make sure to wash your hands before you zip it back up.
  41. 41Make sure to wash your hands before you zip it back up.
  42. 42Make sure to wash your hands before you zip it back up.
  43. 43Squeeze all the air out of the bag.
  44. 44Squeeze all the air out of the bag.
  45. 45Squeeze all the air out of the bag.
  46. 46Lay the bag nice and flat.
  47. 47Lay the bag nice and flat.
  48. 48Lay the bag nice and flat.
  49. 49Put 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.
  50. 50Put 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.
  51. 51Put 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.
  52. 52Marinate the chicken for at least one hour, but you can marinate it up to four, five, six hours.
  53. 53Marinate the chicken for at least one hour, but you can marinate it up to four, five, six hours.
  54. 54Marinate the chicken for at least one hour, but you can marinate it up to four, five, six hours.
  55. 55However 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.
  56. 56However 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.
  57. 57However 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.
  58. 58Once you're all marinated, you want to get this out into a pan or onto a half-sheet tray.
  59. 59Once you're all marinated, you want to get this out into a pan or onto a half-sheet tray.
  60. 60Once you're all marinated, you want to get this out into a pan or onto a half-sheet tray.
  61. 61Strain the marinade so there are no chunks of stuff that will burn in the oven.
  62. 62Strain the marinade so there are no chunks of stuff that will burn in the oven.
  63. 63Strain the marinade so there are no chunks of stuff that will burn in the oven.
  64. 64Ideally 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.
  65. 65Ideally 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.
  66. 66Ideally 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.
  67. 67Go into a 375 degree oven for about 30 to 40 minutes.
  68. 68Go into a 375 degree oven for about 30 to 40 minutes.
  69. 69Go into a 375 degree oven for about 30 to 40 minutes.
  70. 70Make 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.
  71. 71Make 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.
  72. 72Make 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
  • 6 garlic cloves
  • 6 garlic cloves
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.33 cup mirin or dry white wine
  • 0.33 cup mirin or dry white wine
  • 0.33 cup mirin or dry white wine
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 2 zucchini
  • 2 zucchini
  • 2 zucchini
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 1 teaspoon pickling spice
  • 1 teaspoon pickling spice
  • 1 teaspoon pickling spice
  • 0.5 teaspoon red pepper flake
  • 0.5 teaspoon red pepper flake
  • 0.5 teaspoon red pepper flake
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 cups white distilled vinegar
  • 2 cups white distilled vinegar
  • 2 cups white distilled vinegar
  • 2 tablespoons water
  • 2 tablespoons water
  • 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).