Teriyaki BBQ Chicken

[zhemao]

I borrowed my roommate's George Foreman grill to try out this recipe. If you have an actual barbecue grill, that would work too. I was pretty happy with how this turned out.

Ingredients:

• Garlic powder


• Black pepper


• Ginger


• Soy sauce


• Sugar


• Rice wine


• Rice vinegar


• Boneless/skinless chicken (breast or thigh would work)

Directions:

1. Poke holes all around the chicken with a fork. This will help the marinade seep in deeper.


2. Make a bunch of finger-width parallel cuts halfway through the chicken.


3. Sprinkle garlic powder and black pepper onto both sides of the chicken.


4. Make a marinade out of soy sauce, a bit of rice wine, sugar, and grated ginger.


5. If you are using white meat. You may also want to add a bit of vegetable oil.


6. Put the chicken in a ziploc bag and pour in the marinade.


7. Seal the bag (pushing out as much air as possible), then marinade in the fridge for at least 2 hours.


8. Take the chicken out of the bag and shake off any excess marinade. Reserve the remaining liquid for later.


9. Start up the grill and put the chicken on. You want the grill lines to be perpendicular to the cuts.


10. Grill until the chicken completely turns color. It doesn't have to be completely cooked through, there's still another cooking step.


11. Pour the leftover marinade into a pan and add some water.


12. Add additional soy sauce, rice wine, and sugar if necessary.


13. Add a splash of rice vinegar.


14. Mix well and bring the liquid up to boil. Then add the chicken.


15. Cook on high, frequently turning the chicken, until the liquid is completely reduced.

And there you have it. In the end, the sauce should all be sticking to the chicken. It will have a salty, sweet, and tart flavor from the sauce, but also some smokiness from the grill.

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