Teriyaki chicken can be found at almost any plate lunch restaurant in Hawaii. It’s usually the cheapest meal on the menu because all you need is chicken, shoyu, sugar, ginger, garlic and a little marination time. It’s one of those recipes that Mom taught us early on and we never forgot because the ratio of shoyu to sugar is so easy to remember. Teriyaki chicken was especially handy to my brother and I when we went off to college and lived abroad. If we needed to bring something over for a party, the ingredients for teriyaki chicken could be found at any grocery. Not to mention that it tasted great!
Aloha with love,
- 8 chicken leg quarters 8 thighs, 8 drumsticks.
- 1 c shoyu
- 1 c brown sugar
- 2 in ginger
- 5 cloves garlic
- ¼ c cooking wine Optional.
- Optional: Take off the skin and fat, debone, and butterfly the thicker areas.Note: Mom did not debone the chicken this time, which meant we needed to cook it longer on the grill. Usually, she'll debone the chicken and use the bones to create chicken stock.
- Roughly slice the ginger (you don't need to peel it). Smash the ginger and garlic with the side of your knife to open it up. All you need is some of the ginger and garlic flavor to soak into the marinade.
- Mix together shoyu, brown sugar, ginger, garlic, and cooking wine (optional) in a large mixing bowl.
- Add chicken into large mixing bowl with marinade. Mix.
- Transfer the chicken and marinade to a Ziploc bag or container. You can also leave the chicken as is in the mixing bowl and cover with saran wrap. Keep refrigerated for at least 1 hour.Note: Marinate chicken overnight for best results.
- Cook on the BBQ grill.
- Let the chicken rest for at least 10 minutes. Slice into bite-sized pieces and serve.
- Regular sugar is OK to use. Mom just prefers the brown sugar flavor for teriyaki chicken.
- If you have any leftovers, use a teriyaki chicken as a patty in a sandwich or burger.