teriyaki marinade

Serves 1
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Directions

  1. 1Fold the collar of a gallon Ziploc bag inside out.
  2. 2Smack six garlic cloves with the side of your knife.
  3. 3Add about 1/4 cup of brown sugar to the bag.
  4. 4Add a couple of tablespoons of oil to the bag.
  5. 5Add a half a cup of soy sauce to the bag.
  6. 6Add a third of a cup of mirin or a dry white wine to the bag.
  7. 7Add the juice from one lemon to the bag.
  8. 8Add about a half a teaspoon of black pepper to the bag.
  9. 9Add a quarter teaspoon of onion powder to the bag.
  10. 10Add about a quarter teaspoon of dried ginger to the bag.
  11. 11Spatchcock a whole chicken.
  12. 12Wash your hands.
  13. 13Open your bag back up, flip it inside out, and this way you won't get chicken schmutz on the outside of your bag.
  14. 14Make sure to wash your hands before you zip it back up.
  15. 15Squeeze all the air out of the bag.
  16. 16Lay the bag nice and flat.
  17. 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.
  18. 18Marinate the chicken for at least one hour, but you can marinate it up to four, five, six hours.
  19. 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.
  20. 20Once you're all marinated, you want to get this out into a pan or onto a half-sheet tray.
  21. 21Strain the marinade so there are no chunks of stuff that will burn in the oven.
  22. 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.
  23. 23Go into a 375 degree oven for about 30 to 40 minutes.
  24. 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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