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Chicken Teriyaki

When I think of chicken teriyaki, I think of a thick, sweet, syrupy, dark brown glaze over chunks of breaded chicken. It’s delicious, but it will also send me into a sleepy daze about thirty minutes after consumption. I have a recipe for chicken teriyaki that is simple, delicious, and won’t send you into a coma after eating it. It is my summer go to when I need a quick meal that I can throw on the grill. It’s a variation of a marinade I found on the Today Show website that came up in a google search one hot summer afternoon when all I had in the house was chicken and the world wide web. I had no idea what to make with my chicken and this was a gamble that paid off big time.

Ingredients: (Yields 2 servings. Multiple for more.)

2 boneless skinless chicken breasts

3 oz of pineapple juice

3 tablespoons of Braggs Liquid Aminos

1 tablespoon of honey (more if you'd like it sweeter)

1 tablespoon of grated ginger

3 green onions, white and green parts chopped


Place 2 chicken breasts in a gallon sized resealable plastic baggie.

Add 3 oz of pineapple juice to the bag. I always get the small six-pack of pineapple juices and keep them in my fridge. You can use them for mixers, they don't go bad as fast as a large plastic jug, and you will always have them on hand for this recipe (which I promise you will use a lot). Add 3 tablespoons of Braggs (use soy sauce if you must, but Braggs has so much less sodium and tastes JUST AS GOOD), 1 tablespoon of honey, 1 tablespoon of grated ginger, and 3 chopped scallions to the bag. 
 

Quick tip about grating ginger: use a microplane to grate a piece of ginger on your cutting board. That way you don't get any chunky pieces (make sure to peel your ginger first). 

Recap: all ingredients are in the gallon baggie. Once everyone is in the bag, beat the chicken breasts out with a meat pounder (or if you don't have one, use a canned good like beans).  

Throw the bag in the refrigerator for 30 minutes to four hours. When you are ready to grill, add about a tablespoon of olive oil to the bag and swish around or just brush the grates of your grill. Grill until the chicken is done, about 6 minutes per side. 

I served this, on this particular night, with a cucumber salad and grilled peppers, onions, and potatoes. Sometimes I grill pineapple and  serve it with cilantro lime rice. The options are endless. Hope this quick meal gives you more time to spend outside during these beautiful spring evenings. 

1 comment

May 12, 2017 • Posted by Adam bokker

Looks delicious!

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