Guy Kawasaki’s Famous Teriyaki Sauce with Grilled Chicken

serves 8

• 1 cup of sugar
• 1 cup of soy sauce
• 1/2 orange
• 2 jalapeno peppers - seeds removed
• 5 green onion - chopped
• 1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped
• 8 (5 ounce) chicken breasts

Blend everything but the chicken in a blender/food processor.

Puree until smooth.

This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak.

To marinate the chicken place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours.

Remove the chicken from the marinade and pat dry.

Add chicken to a preheated grill pan and cook on each side 3-5 minutes depending on the thickness of the chicken.

Put the remaining marinade in a medium size pan and boil for 15 minutes. (If the marinade gets too thick, add 2-3 Tablespoons of water and continue boiling.)

Strain the marinade through a fine sieve and drizzle on top of cooked the cooked.

Adapted From: Guy Kawasaki