Teriyaki Chicken

[Lorna]

This is so easy. I came up with this while camping about a month or so ago. I normally use one of those 10 lb bags of chicken leg quarters (after skinning & removing excess fat, I end up with about 8 lbs of chicken) and cook it all up at one time on our home grill. It freezes nicely and, when heated in the microwave, tastes like it just came off the grill.

Mix together 1 part teriyaki marinade (I use Kikkomans), 1 part dry white wine and 1 part Worcestershire sauce (For 10 lbs I use 1/3 c of each). Mix together and let chicken marinate for about 30 minutes. This works great in a zip-lock plastic bag with all the air squeezed out (no turning then). Sometimes I will let the chicken set in the frig all day in the marinade. For some odd reason it turns out flavourful and really tender. I do not add any other seasoning (especially salt since teriyaki sauce and Worcestershire is a bit salty to start with). We use the marinade to baste a little during the beginning of cooking while cooking slowly in a gas grill with burners down as low as they can go.

[Lorna]

This is so easy. I came up with this while camping about a month or so ago. I normally use one of those 10 lb bags of chicken leg quarters (after skinning & removing excess fat, I end up with about 8 lbs of chicken) and cook it all up at one time on our home grill. It freezes nicely and, when heated in the microwave, tastes like it just came off the grill.

Mix together 1 part teriyaki marinade (I use Kikkomans), 1 part dry white wine and 1 part Worcestershire sauce (For 10 lbs I use 1/3 c of each). Mix together and let chicken marinate for about 30 minutes. This works great in a zip-lock plastic bag with all the air squeezed out (no turning then). Sometimes I will let the chicken set in the frig all day in the marinade. For some odd reason it turns out flavourful and really tender. I do not add any other seasoning (especially salt since teriyaki sauce and Worcestershire is a bit salty to start with). We use the marinade to baste a little during the beginning of cooking while cooking slowly in a gas grill with burners down as low as they can go.

[Scooter]

You have it right about basting a little during the BEGINNING of cooking. To anyone else trying this, be sure not to baste later on as the marinade may have salmonella from the chicken and it might not get zapped if you remove from the grill too soon.

[Ragman]

Lorna,
Saw your Teriyaki Chicken recipe yesterday; tried it, took it to a party last night. Everyone loved it and wanted the recipe.
I bought a large package of chicken wings at Wal-Mart (about 20), cut the tips off, separated the other parts and cooked them on low as you suggested on my gas grill and it gave them great color. Couldn't wait to try one. We left a half-dozen pieces at home and had them as appetizers before lunch today. You're right. They warm up good in the microwave. I suggest using a new bottle of very good wine and the cook gets the rest.
Thanks for sharing your recipe. A nice treat!

[Lorna]

I did the same thing with those "Country style pork ribs" which is basically a pork butt roast sliced into strips. This one only had 2 bones in it but the stuff tends to be chunks of meat held together to stringy fat. After cleaning out the little bit of fat, I marinated the bite-sized meat chunks (6+ lbs) and strung them on bamboo skewers (this time I remembered to soak the skewers in water ). David grilled them on the low setting of the grill. Anna's boyfriend was up from Houston visiting, boy did he suck them up! The pork was served with a double batch of rice (6 cups). We had no leftovers and Anna's boyfriend ate half of what was cooked. I know you grow them big in Texas (6ft+) but don't you feed them???

This seems to work so well with chicken and pork, I gonna have to try it with beef.