Food Court Teriyaki Chicken on the Blackstone with Q-View

Discussion in 'Poultry' started by Brian, Oct 8, 2017.

  1. Brian

    Brian Jack of all grills and master of none. Staff Member

    So I love getting Teriyaki Chicken at the food court at the mall but would rather be able to do it at home. Since I got the Blackstone I have searched the net and finally found a recipe I like.

    This is the recipe I used that I found on snapguide

    3 Pounds Boneless chicken thighs

    1 Cup Water
    ⅛ Cups Shaoxing wine or cooking sherry
    1 Teaspoon Granulated garlic powder
    1¼ Teaspoons White pepper
    1 Teaspoon Baking soda
    ½ Cups Kikkoman low sodium soy sauce
    ¼ Cups Canola oil

    2½ Cups Unsalted chicken stock
    ¾ Cups + 2 Tbs Kikkoman teriyaki sauce
    ¼ Cups Kikkoman low sodium soy sauce
    2 Garlic cloves sliced

    A piece of ginger, sliced
    ¾ Cups + 2 Tbs of Brown sugar
    2½ Tablespoons Corn starch
    2½ Tablespoons Cold water

    Here is the chicken after marinating overnight.

    Grilling on the first side.

    and the flip.

    Here are some rice noodles


    Here is the sauce

    And dinner.

    Wow oh wow was it great. I also did steamed veggies for the mrs.

    Will def be doing this again. I will make more sauce next time if Im doing noodles. I had barely enough for it all but didn't have extra to put over the top after saucing on the grill.

    Thanks for looking.

    p.z. likes this.
  2. p.z.

    p.z. Member

    Dang Brian, that dish looks fantastic! Both my wife and I love chicken dishes, and this one with the Asian touch is right up our alley - the flavors are so complex it makes for a perfect dinner. The fact that it is rather healthy is a bonus.

    The only ingredients I'll need to substitute are the Kikkoman sauces - I have an awful benzoate allergy and every Kikkoman product I've looked at so far contains them.
  3. Brian

    Brian Jack of all grills and master of none. Staff Member

    I understand that issue. What soy and Teriyaki do you use that doesn't have the Benzoate? BTW the sauce is the hardest part. You have to do it low and slow to develop the ginger and garlic flavors. Took me a bit over 2 hours of working off and on but it was WELL worth it.
  4. p.z.

    p.z. Member

    I use Pearl River soy from China, and of all things, Yoshida's does not contain benzoates. I know what you mean about developing the flavors - in many instances, it is all about the sauces.

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