Island Teriyaki Chicken-bake or slow-cook

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Island Teriyaki Chicken-bake or slow-cook

p. 17 Banana Split
Josi S. Kilpack

Yield: Serves 6


  • 1 c soy sauce
  • 1 c sugar
  • 1 c water
  • 3 cloves garlic
  • 1 t ginger (more to taste,) or a 1-inch piece of ginger root
  • 2 lbs boneless, skinless chicken breasts, or 3 lbs any type bone-in chicken
  • For shoyu chicken (see note below):
  • 1 t black pepper
  • 1/2 t oregano
  • up to 1 t crushed red pepper flakes
  • up to 1 t paprika
  • up to 1 t cayenne pepper


24 hours before serving, combine everything but the chicken in a saucepan and bring to a boil on medium-high heat. Boil 1 minute. If grilling chicken, reserve 1/2 c of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (For a quick-cook method, you can skip marinating , but the flavor of the meat won't be as strong.)
To Bake: Arrange chicken breasts and marinade in 13x9 pan. Cover pan with foil Bake at 350 degrees for 40 minutes.
To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired.
Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours.
Serve with white rice.
To make shoyu chicken, a Hawaiian version of teriyaki chicken, add the ingredients on top to the marinade, then follow the rest of the directions as stated:

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