I have a chicken "flavor" rambling...

[jdub]

Through my fairly empty cranium, I will now bounce it off you guys for ideas.

I like a teriaki type marinade, but i want too distinct flavors to jump out.
I will marinate heavy on the soy and garlic, and i want to make a finish sauce/glaze that leans toward sweet, ginger, sesame, and a bit of hot.

I will try to whip this up in the am. Does this ring a bell to anybody?

[Bbq Bubba]

No, but i'd appreciate it if you can step on it, gonna do chicken for mothers day and that sounds good!! :shock:

[butts a fire]

Tell you what that sounds good to me. Soy and garlic with a little sweet and heat, You will have to let us know how that turns out

[BobBrisket]

Soy is good..........but can get too salty. Garlic can never be over done.
For the sweet glaze...............I say balsamic vinegar reduction with the sesame, ginger, and maybe float a habanero or serrano for the heat. But that's just me.

[PatioDaddio]

You might try this. It's an Asian glaze that I typically use on cedar plank salmon, but this modified version should be great on yard bird.

1/2 cup Maraschino cherry juice
1/2 cup Ginger ale
1/4 cup Hoisin sauce (Chinese ketchup)
1/4 cup Rice wine vinegar
1 tsp Mongolian fire oil (Asian chile oil)
1/2 tsp Granulated garlic
1/2 tsp Onion powder

- Combine all ingredients in a medium saucepan.
- Simmer at medium-low until reduced by about 1/3.
- Glaze during the last few minutes of cooking.

I hope this helps,
John

[jdub]

Okee dokee!
Thanks the balsamic redux looks ok, I kept thinking honey but I couldn't get it right in my brain (honey garlic?!?).
Yep, quick marinade in the soy.


J

[BobBrisket]

You can add honey or sugar to the balsamic and then reduce it. You can balance out the sour of the BV with some sugar. Let us know how it turns out.

[jdub]

not even close. Balsamic vinegar reduced with some butter is a joy on a good piece of beef, but its just wrong with chicken and soy. Put some garlic and ginger in there. The ginger took on a bitterness.
Back to the drawing board.
Marinate in a very salty terryaki (remember Dale's seasoning brand marinade?) and finish with a very sweet one-pineapple maybe.

More chicken!

[Kevin]

I like Dale's, but limit the marinade time. That stuff is strong. Never tried it on yardbird though.

[MilitantSquatter]

Try some of the products from Soy Vay (http://www.soyvay.com/)

[jdub]

Like their terryaki, the blue one.

[Kevin]

Just dug out my favorite General's chicken recipe. The marinade includes Soy sauce, sherry and garlic. The ginger and red pepper flakes are infused later in the cook. Sorry, not much help here. But then again, after reading your original post, the layered flavors is what you are after.