Recipe by Kate
"I searched for a long time to find a teriyaki marinade with a flavor as good as what you find in some restaurants, with the right amount of sweet and salty. Finally I made up my own recipe where the flavor increases the longer you marinate. Also works well with pork chops or beef steaks."
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1 (6 ounce) can
ground black pepper
skinless, boneless chicken breast halves
Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did.
I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade.
I printed out this recipe on 11/6 and I've made this recipe 5 times! I made it while visiting a friend and everyone raved about it. It's easy and delicious. It combines just the right amount of salty and sweet. ****Note, if you don't have pineapple juice on hand, I used orange juice and it came out just as good.
Yummy! This was great. I marinated this for 2 days. I grilled the chicken instead of baking. I also made another batch of marinate and boiled it with about 2 tsp of cornstarch and served it as a dipping sauce. The whole family loved it and ate every bite.
This teriyaki sauce is delicious!!! I added a little fresh ginger to it and fresh garlic instead of garlic powder. I also cut the chicken into chunks, marinated them and then pan grilled them with a little of the sauce. Absolutely wonderful!!
Very good! I added minced garlic instead of powdered, added some ground ginger and used sesame oil in place of the vegetable. I think that really added to the dish. Also, at the end I placed pinapple rings on top of each chicken breast & took the marinade & mixed corn starch on the stove top to make a sauce for the chicken. Ate this with white rice & a salad. So good!!
I made this recipe with chicken tenderloins and baked it in the oven with the sauce for approximately forty minutes at 350 degrees. I marinated it for about seven hours and it turned out very yummy! It's an easy recipe that I will definitely make again.
Fantastic! I will be using this marinade for many different dishes in the future. Like a previous person wrote, I will never buy Teriyaki sauce again. I boiled the leftover marinade for 5 minutes and used it as a sauce. ..added a little cornstarch in water to thicken. I also cooked the chicken in a frying pan because I wasn't confident the chicken would cook under the broiler in 5 minutes and I didn't have time to bake it for 30. It was great! The edges carmelized a little from the sugar in the marinade. We ate it with white rice and steamed broccoli. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Teriyaki Marinated Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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