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.