Teriyaki Chicken
Directions
- 1Fold the collar of a gallon Ziploc bag inside out to make it easier to fill.
- 2Smack six garlic cloves with the side of your knife to crush them.
- 3Add the crushed garlic cloves to the Ziploc bag.
- 4Add about a quarter cup of brown sugar to the bag.
- 5Add two tablespoons of oil to the bag.
- 6Add half a cup of soy sauce to the bag.
- 7Add a third of a cup of mirin or dry white wine to the bag; this can also be omitted.
- 8Add the juice from one lemon to the bag.
- 9Add about half a teaspoon of black pepper to the bag.
- 10Add a quarter teaspoon of onion powder to the bag to enhance savoriness and balance sweetness.
- 11Add about a quarter teaspoon of dried ginger to the bag.
- 12Mix all the ingredients well inside the bag.
- 13Spatchcock a whole chicken by removing the backbone.
- 14Place the spatchcocked chicken into the Ziploc bag with the marinade.
- 15Seal the bag, pressing out all the air.
- 16Lay the chicken flat inside the bag to ensure it is evenly covered with marinade.
- 17Place the bag on a plate or a half sheet tray to catch any potential leaks in the refrigerator.
- 18Marinate the chicken for at least one hour, or up to 4-6 hours.
- 19Halfway through the marinating time, flip the bag over to ensure even marination on both sides of the chicken.
- 20After marinating, remove the chicken from the bag and place it on a half sheet tray.
- 21Strain the marinade over the chicken on the sheet tray to remove any solid chunks that might burn during cooking.
- 22Ensure the marinade pools at the bottom of the pan for basting during roasting.
- 23Place the chicken in a 375-degree Fahrenheit oven for about 30-40 minutes.
- 24Roast the chicken until its internal temperature reaches 150-155 degrees Fahrenheit.
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 dried ginger
- 2 zucchini
- 3 garlic cloves
- 0.25 onion
- 1 teaspoon pickling spice
- 0.5 teaspoon red pepper flake
- 0.5 teaspoon ground ginger
- 2 teaspoon kosher salt
- 1 cup granulated sugar
- 2 cups white distilled vinegar
- 2 tablespoons water
Equipment
gallon Ziploc bagknifecutting boardsheet traystrainerpotmandoline
Tips
- Fold the collar of the Ziploc bag inside out to make it easier to fill and prevent chicken contamination on the outside of the bag.
- When spatchcocking the chicken, hit it with the side of the knife to help it open up and lay flat.
- Place the marinating chicken bag on a plate or half sheet tray in the refrigerator to catch any potential leaks.
- When grilling, heat the marinade to a simmer to disinfect it before drizzling it over the chicken. Do not touch the spoon to the raw chicken.
- The lemon helps cut the sweetness of the marinade, and onion powder enhances the savoriness.
- For the pickles, the recipe can be found pinned to the top of the creator's page along with a video on how to make them.
- Roast the chicken until its internal temperature reaches 150-155 degrees Fahrenheit.
- While the chicken is roasting, you can prepare the rice mentioned in the creator's previous video.
- Do not marinate the chicken for more than 5-6 hours, as the flavor can become too intense.
- Flip the marinating chicken bag halfway through the marinating time to ensure even coverage.
- Wash your hands before and after handling raw chicken and sealing the bag, especially when flipping it inside out to avoid cross-contamination
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