Things are just starting to cool off, y’all!
We may even be getting a cold front coming in – I know this not by looking at my Yahoo weather, but by the ache I’m feeling in my ankle.
What better time to break back out the BBQ! I know some people have been BBQ’ing all summer long, but I’m a wuss.
I can’t stand to be in 102 degree weather, AND standing by an eyebrow singeing fire.
It makes my cheeks pink.
And then everyone asks from where I just ran. (Notice how I didn’t end that sentence in a preposition? Ms. Burklow would be proud.) It just gets annoying.
So, now that here in central Texas we’ve “cooled down” to a comfortable 90 degrees, I can break out the briquets again. Ouch, that’s right, I said briquets. I know I’ve offended all my smokin’ buddies.
Don’t get me wrong, I love me a good wood pit.
But ladies, you’ll understand, when I’ve got laundry, vacuuming, and toilets to scrub (and I don’t even have kids yet to add to the chores), a 45 minute briquet process sounds a whole lot more appetizing than a four hour wood pit adventure.
If you’ve never touched a BBQ before, I’ve got a handy dandy “how to BBQ” post here.
And hey, if someone wants to swap me tips for how to work the lawnmower, shoot me an email.
So, back to the BBQ – I just made teriyaki chicken.
I’ll tell you, nothing, just nothing is better than hot, crispy BBQ-ed chicken, with a sweet tangy glaze.
So let’s make some teriyaki chicken from scratch. Now, if you’re like me, and want to brush some marinade on for a glaze, set some aside that has NOT touched the raw chicken – you know, all that salmonella stuff. Ohhh, my germ-weary good friend is smiling right now.
Another tip, I’ve used fresh ginger in this recipe. Check out this tip – you can freeze and grate ginger!! That means you can buy one chunk of root, keep it in the freezer, and only grate off what you need! How wonderful is that?
I wish someone would have told me THAT ten years ago, along with how to rid your house of fruit flies (apple cider vinegar and dish soap in a bowl), life would have been so much… less expensive!
So, our star players today, Hoisin Sauce, Soy Sauce, and a big ol’ hunk of ginger.
Here’s my frozen hunk “wink”, I keep it in a little ziploc baggie! Grate some into our sauce.
And a few tablespoonfuls of brown sugar.
Oooh, and garlic too. Smash up some cloves and throw it in there.
Then just throw all your chickens in there. I did skin-on, bone-in this time to make it crispy for the BBQ.
Remember, if you want to brush some as a glaze, keep that to the side, that hasn’t touched any raw chicken.
Leave it at least 2-4 hours, or up to overnight. If possible, turn the chickens every few hours so they all get evenly coated with that ooey gooey sweet and tangy sauce.
Then BBQ it up! Or bake it. I promise, I won’t judge.
~ Peace, Love, and Teriyaki Y’all!
Totally Teriyaki Marinade
Yield: 6-8 pieces of chicken
2 cups soy sauce
1/2 bottle Hoison sauce
1 inch ginger
4 gloves garlic, smashed
3 tablespoons brown sugar
6 green onions (optional)
Combine all ingredients in a glass container, stir well. Place chicken in marinade for 2-4 hours, or overnight. Turn pieces of chicken occasionally to evenly coat. If you wish to use some marinade as a glaze while cooking, reserve some marinade before putting in the chicken. BBQ for best results, bbq for approximately 12-15 minutes each side, or until juices run clear, or thickest part of chicken reads 180 degrees.