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Teriyaki Marinade This is a great marinade for chicken breasts to be grilled. It reminds me of the sauce from one of my favorite lunch time places in Manhattan Beach, California -- the Hibachi, gone for many years now. I like serving grilled chicken with steamed rice, and often use a teaspoon or two over the rice. This is a good starting point for experimentation. I sometimes substitute lime juice for the rice wine vinegar. Or, if I've opened a can of pineapple or mandarin oranges I use some of that juice and cut down on the sugar a bit. Ginger is a key ingredient in this marinade. Most grocery stores stock "fresh" ginger and that's fine. But, I've recently found another variety known as "baby", "spring" or "green" ginger. I think it's easier to prepare and fresher tasting. Most recipes calling for ginger describe the amount as "1/2 inch cube" or something similar. Recently I've been buying 3 or 4 inch pieces of ginger, gently removing the outer layer and cutting into cubes. Then I put each cube thru my garlic press and collect the mixture. This recipe needs 1/2 teaspoon or a bit more to taste. The remainder I store in small bags in the freezer -- just enough for a recipe's worth.
For more information about the differences in ginger see The Cook's Thesaurus.
Enjoy...
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Ingredients:
1/4 cup yellow onion, chopped
1 tablespoon vegetable or olive oil
pinch of salt
1-2 cloves of garlic, pureed in garlic press
1/2 - 1 teaspoon ginger, pureed
1/4 cup sugar
1/3 cup soy sauce
1/3 cup rice wine vinegar (or lime juice)
1 tablespoon toasted sesame seed oil
grind of black pepper
Directions:
Start by sauteing the onion in oil with a
pinch of salt over medium / low heat. When the onions are
translucent add the garlic and cook for another 30 seconds
or so.
Add the remaining ingredients and stir.
Bring to a simmer -- just long enough to ensure that the sugar is properly dissolved.
Let cool before using as a marinade.
This is enough for 3-4 chicken breasts.
BTW: I like to put the breasts into a large Ziplock bag and then pound them with a rolling pin until they are an even thickness, say 1/2 inch. They cook better and are more tender. Add the marinade and stash in the refrigerator for 1-3 hours before grilling.