Chicken Teriyaki

Chicken teriyaki has always been a favorite in my home. We've had Kikkoman Teryaki Marinade where we have marinaded the chicken in the marinade from the supermarket. I believe I made another teriyaki recipe from someone else online. Now I have this recipe, which is old which I do not even know where it originally came from. Almost all these Asian recipes do seem to have one thing in common - Sherry.

This recipe, just to let you know is written for the broiler, but you, of course, may obviously, also cook it on the grill. It is considered a very might summer recipe, excellent to be served with salad, perfect for Memorial Day Weekend!

For this recipe you will need:
a whole chicken, cut into pieces, or 2 and a half or 3 lbs chicken breasts, thighs, drumsticks, or whatever you like
1/2 cup soy sauce
1/4 cup sherry
1 tablespoon granulated sugar
1 garlic glove, chopped
1 teaspoon ginger
Vegetable oil for oiling roasting pan or grill
Place the chicken pieces into a shallow pan or a marinating pan along with the other rest of the ingredients and marinate in the refrigerator for two hours or more.

I placed the chicken pieces in a shallow pan. Turn the at least once if you do put them in the pan. Place the chicken in the refrigerator while the chicken marinates.
After the two hours has passed or when you are ready to broil or grill the chicken. Oil the broiler pan or the grill with the vegetable oil. If broiling, broil the chicken 5 to 6 inches away from the broiler unit. Broil until 8 minutes on each side, basting frequently. Cook until chicken is cooked through.

Here they are fresh out of the oven.
The chicken was excellent, as the recipe was easy, but then you can always count on most marinating recipes to be easy.

I have been a little slow on my writing lately but recently I wrote an article on Comments! Comments! Where are The Comments? you may find interesting if you are a blogger.
If you enjoy Teryaki try the chicken.

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Honey Barbecue Chicken

This was dinner tonight and here is the recipe...

This recipe came from a book/magazine called American Classics Easier-Than-Ever Chicken and Poultry and is published on page 24.

The first change was just that I bought chicken pieces (thighs).  I didn't have enough soy sauce. The recipe calls for 1 cup but I didn't realize that I only had a couple of tablespoons. The day after marinating I added Hoison sauce to the barbecue marinade. I also used Beringer Pinot Grigio.  I broiled the chicken instead of grilling.

It was tangy and delicious. If you love barbecue this is definitely worth a try.

Grilled Pork for the Whole Family

Growing up I always liked to watch the Chefs in the kitchen preparing meals. I loved to watch two shows in particular, Martin Yan and The Frugal Gourmet -- Jeff Smith. I bought nearly all of the Frugal Gourmet cookbooks.

Cover via Amazon

The recipe I am sharing with you today comes from The Frugal Gourmet Whole Family Cookbook which came out in 1992.

Here is the recipe from page 183 of the cookbook. I should note that I do not have a grill, so in making this recipe I broiled the pork instead of grilling it.

I mixed all the ingredients in a small bowl and then trimmed the pork and put the pork in a glass pan so that I could marinate the meat.

You pour the ingredients you mixed in a bowl of the pork -- ground cumin, lemon, dry white wine, garlic cloves, salt and pepper.

Then you put the pork in the refrigerator for an hour -- don't forget to turn the pork every once in a while to pick up all that wonderful flavor.

This is the time you would preheat the grill of course, then I preheated the broiler in the oven.

Put it on the grill or broil like I did and baste frequently on both sides while it is cooking.

Here is the finished product - nice and juicy. If you are able to grill it - it will have those lovely grill lines that everyone likes to see.

It tastes really yummy!

Cassandra