A huge welcome to Guy Kawasaki who has shared with me his world famous recipe for teriyaki sauce, which I have turned into a video.
This blogpost contains not only the script-recipe of his video but also a description of how to use his sauce to make Teriyaki Grilled Chicken.
Script of Guy’s video:
Welcome to startcooking.com…I’m Guy Kawasaki here to make my famous teriyaki sauce!
All it takes is six ingredients – pureed in a blender:
Start with half a hand of ginger. You can peel it if you want to, but you don’t have to. Just be sure to give it a rough chop.
Cut two jalapenos in half remove the seeds and chop them up.
Trim the root ends off half a bunch of green onions and chop them up as well.
Peel an orange. But just half is needed for this recipe.
Now add everything to the blender. Cover it and let her RIP. Keep blending on high speed until everything is liquefied.
This is a great barbeque marinade for about 2 and 1/2 pounds of beef or chicken.
Oh and it’s got be charcoal. Gas is for wimps!
Thanks Guy, this is a fantastic recipe! Now for the Grilled Chicken!
Guy told me that from this point on, he “boils the chicken in the sauce on top of the stove, for 15 minutes – then finishes cooking it on a charcoal BBQ just to get the BBQ look”.
As many of you know, I live in a condo in the middle of Boston and have never fired up an outdoor barbeque in my life. Consequently, I’m going to show you how to do this indoors! (At the bottom of this post I have listed several links to some really great barbeque sites and recipes!)
Everyone should first take a look at my video on Grilled Chicken Indoors.
I’m going to be following that cooking procedure, but instead of a dry spice rub on the chicken, I’m using Guy Kawasaki’s Famous Teriyaki Sauce to marinate the chicken first.
For the “indoor” version of this Teriyaki Grilled Chicken, I’m using boneless, skinless chicken breasts.
You can marinate your chicken for up to 24 hours in this marinade. Be sure to use a glass or plastic dish or a plastic bag, and not a metal dish for marinating.
Remove the chicken from the marinade…
…and place on a plate. Pat the chicken dry with a paper towel.
Put the remaining marinade in a medium size pan.
Bring the marinade to a boil.
Oops! This pan is way too small! As the marinade comes to a boil it will spill right out of this pan. I’m pouring this into a deeper sauce pan!
That’s much better. The marinade needs to get boiled for 15 minutes to kill off any of the raw chicken bacteria. If it gets too thick, add 2-3 Tablespoons of water and continue cooking.
Strain the marinade through a fine sieve. For those that want a bit more teriyaki sauce on their chicken, this is going to be delicious drizzled on top of the chicken.
Cooking the Chicken:
Non-stick pans are great in that it is not necessary to add any oil to the pan when cooking the chicken.
Be sure to follow my instructions in the Grilled Chicken video on preheating the pan. When grilling or frying you do not want to over-crowd the pan. You may have to cook the chicken in two batches.
The sugar in the marinade is making this chicken develop really lovely grill marks on both sides.
Depending on how thick your chicken breasts are you will need to cook them about 3-5 minutes on each side.
Here are the links on Barbecue-ing that I promised you:
Emily Chapelle has done a great post here at startcooking.com called A Beginners Guide to Barbeque!
Jennifer Iserloh over at Skinny Chef has a great selection of Skinny Marinades!
Steven Raichlen, is a barbecue guru, with a show, cookbooks, etc. He has a site called Barbecue Bible: http://www.barbecuebible.com/featured/
Ted Reader is a Canadian barbecue guru (also with a show, cookbooks etc). He’s got a nice site with lots of recipe videos at:
Kalyn’s Kitchen has a big recipe section on Grilling:
Here’s a single guy’s blog on “all things barbecue, food and drink”
Here’s a women-focused site called Girls at the Grill:
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