Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 01-05-2011, 07:03 PM   #1
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default Teriyaki Chicken

I am kinda thinking I did not post a cook thread on this one. Feel free to ignore this if I have.

A classic of the Japanese restaurant scene nowadays, this type of chicken is borne of the grill and is at it's best over a live fire. The type most commonly seen in American restaurants is more of a glaze or sauce applied during and after cooking. My families recipe uses marination of the chicken in the 'tare' or sweetened shoyu liquid. I use a two step process now, the marinade and the glaze, with the glaze providing not only a little more flavor immedieately to the tongue, but, some nice color and shine. That ain't no photoshop shine...

The ingredients, other than the chicken, consist of shoyu, mirin, sake or sherry, grated ginger, grated garlic, black pepper and sugar. In our family kitchen, the shoyu (soy sauce) of choice is Yamasa brand, we like the taste and salt level of this brand. There are more expensive brands, and I have made the same recipe with tamari, but this is our classic. Mirin is a sweet sake that is often used for sweetening Japanese foods in lieu of, or in addition to, sugar. it provides a complexity to the sweetness. I would have used sake, but, I forgot to buy some, so it was what I could find, which was the marsala. I find that the alcohol is important in this recipe as I do not heat the sauce and the alcohol helps to 'marry' the flavors. Without the sherry or sake, I go with mild heating and a little acidity from vinegar or citrus juice.

I typically make a double recipe, what is pictured above is one recipe. I make the double recipe to make sure I have enough for both marinade and glaze. Once the first batch is made, I take the chicken, wash and dry it then place in a container to marinade. I used Mary's Air-cooled Chicken for this, as I most often do for all chicken I cook. I normally use a doubled zip closing bag for marinading, as it keeps the marinade on the chicken. If any of the people I am cooking for are sensitive to plastic, a glass container works fine, but, the meat needs turning. Here is the marinaded raw chicken showing the color and texture (I hope) when the chicken is pulled out.

The 'tare' marinade actually functions like a brine and has the tendency to darken the meat and draw some moisture out. For this reason, I marinade overnight to make sure it has a chance to complete the osmosis process and allow for transfer of liquid back into the meat pulling some salt and flavor back into the meat. Then it is grill time. Although, more specifically, it is roasting time. These were cooked over a neutral fire, 350F, 40 minutes. I am not a fan of lots of wood smoke on this recipe.

Now for that second batch of marinade, it is gonna become a glaze and sauce. I make the same recipe and add honey to create a little more sweetness and to get the character of glazing that honey possesses in cooking. I will use this glaze raw during the last half of the cooking process. I quickly glaze the chicken every 8 to 9 minutes. It is more like slopping it on. My goal is to end up with this at the end.

I cook it on a pan, as the marinade and glaze make a terrible mess of the grates. If you want sauce, then use the remaining glaze, heat is up slightly until it starts to simmer. I will add some slurry made with Kuzu to thicken it slightly. I have found this chicken needs no sauce at all. But, it is tasty sauce for dipping other meats and a little rice as well.

I used to cook for our church, and they used a different process, in which the chicken was layered with rock salt which served to pull off moisture from the meat. The boxes of chicken and rock salt would be place in flower shipping boxes and stored in the coolers on one of the flower nurseries over night. Then they were cooked over an open pit, it was 4ft wide and 25ft long behind the church building. The chicken would be dipped into large vats of the sauce/marinade along the way. That was also some good chicken.

Teriyaki Chicken:
1 Cup shoyu
1/4 Cup each sake, mirin
1 Tablespoon grated ginger
1 Tablespoon grated garlic
1 scant Tablespoon ground black pepper
1/2 cup to 2/3 cup sugar

For glaze:
add 1/4 to 1/3 cup honey to above recipe

Combine all ingredients and allow to sit for 1 hour. Place in a watertight container and shake to make sure all ingredients are combined.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote

Unread 01-05-2011, 08:27 PM   #2
somebody shut me the fark up.

bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1

That just looks amazing! I am looking forward to trying it.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Thanks from:--->
Unread 01-05-2011, 08:30 PM   #3
Babbling Farker
N8man's Avatar
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Downloads: 0
Uploads: 0

OutStanding Looking Thighs!!!!
Must add this to "Gotta Try It" List
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote

Thanks from:--->
Unread 01-05-2011, 08:37 PM   #4
is one Smokin' Farker

Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0

Oh man, I love teriyaki chicken!

Thanks for posting this again with a very nicely detailed method.

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote

Thanks from:--->
Unread 01-05-2011, 11:00 PM   #5
bbq lover
is one Smokin' Farker
bbq lover's Avatar
Join Date: 09-05-08
Location: tracy ca.
Downloads: 0
Uploads: 0

good looking bird parts
GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker
bbq lover is offline   Reply With Quote

Thanks from:--->
Unread 01-05-2011, 11:38 PM   #6
Babbling Farker
Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0

Same here! I'm defiantly gonna give this one a go! Thanks brother!

1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

Phrasty is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 02:12 AM   #7
somebody shut me the fark up.

Phubar's Avatar
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0

You keep amazing me Onii-Chan!
I dig the recipe!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 05:14 AM   #8

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0

Thanks Bob, you knew just what I wanted.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 09:39 AM   #9
Knows what a fatty is.
altongrady's Avatar
Join Date: 09-09-10
Location: Gadsden AL
Downloads: 0
Uploads: 0

I too love teriyaki chicken.
This looks really great!
This will have to be added to my to-do list.
altongrady is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 09:44 AM   #10
Full Fledged Farker
flyingv4me's Avatar
Join Date: 06-30-09
Location: Richmond, VA
Downloads: 0
Uploads: 0

Those look fantastic! I wish I could get my thighs to look like that..no, wait...

Thanks for the recipe and pics!
flyingv4me is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 10:00 AM   #11
Cast Iron Chef
is One Chatty Farker

Cast Iron Chef's Avatar
Join Date: 08-01-09
Location: Henderson, NV
Downloads: 0
Uploads: 0

Looks excellent. Thanks for sharing. I've only used the store bought marinades. Looking forward to trying yours.
18.5 & (2) 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
Bisquette Pooper
Bullpen BBQ Team
Cast Iron Chef is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 10:01 AM   #12
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0

Looks amazing! I just use Kikkomans... in the orange bottle. I'd love to try that, but if I spend any more money, I'll be in the doghouse.

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 10:08 AM   #13
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0

Thanks Bob. I have just bookmarked this AND sent the link to Redhot as we are making this very soon. As I've said before, teriyaki chicken is one of my all time favorites and this recipe is a keeper.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 10:46 AM   #14
Ryan Chester
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
Downloads: 0
Uploads: 0

Looks very good! Thanks for the recipe!!!
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote

Thanks from:--->
Unread 01-06-2011, 11:00 AM   #15
Babbling Farker

leanza's Avatar
Join Date: 05-26-07
Location: Southern California
Downloads: 0
Uploads: 0

Great thread....I cant see the pics now but I love the ingredients. My family loves this flavor profile, so do I. Bob, would you consider trying a few drops of sesame oil as well?
leanza is offline   Reply With Quote

Thanks from:--->

teriyaki chicken

Similar Threads
Thread Thread Starter Forum Replies Last Post
Landarc teriyaki Chicken-My Take. leanza Q-talk 22 01-11-2011 11:04 PM
Teriyaki Chicken-(I cheated) Garyclaw Q-talk 19 09-10-2010 11:54 AM
Chicken Teriyaki landarc Q-talk 23 01-05-2010 11:42 AM
Teriyaki Chicken landarc Q-talk 14 07-29-2009 12:38 AM
Teriyaki Hawaiian Chicken ams14 Q-talk 8 10-20-2008 08:47 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:50 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.