Toni's Teriyaki Chicken
photo by Acerast
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
20 pounds
ingredients
- 20 lbs chicken, legs and thighs seperated
- 1 (10 ounce) bottle kikkoman roast garlic teriyaki sauce
- 3 tablespoons soy sauce
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons onion powder
- 5 bay leaves
- 1 large lemon, juiced
- 1⁄2 teaspoon black pepper, freshly ground
directions
- Wash and seperate chicken legs from thighs.
- De-bone chicken if desired.
- Combine remaining ingredients in pitcher.
- place chicken in 2 gallon zipper-top bag.
- Pour marinade on top of chicken.
- Squeeze air out of bag and seal, place in refridgerator.
- Allow the chicken to marinade for at least tow hours, but up to two days.
- Turn bag over multiple times during marinading time.
- Chicken can be frozen in marinade.
- Grill chicken as desired, discard marinade.
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Reviews
-
This is wonderful stuff! The entire family enjoyed it (which is saying a lot because we have one very picky son). It was so easy to prepare this the night before and have it ready the next evening to put on the grill. We did both legs and breasts and the results were moist and delicious. The flavor was GREAT! Can't wait to try your freezer method. Thanks Kit_Kat :)
RECIPE SUBMITTED BY
Kit_Kat
Saint Peters, Missouri
I am a St. Louis girl through and through. I am a mom of three, two boys and a wonderful daughter, married to my high school sweetie for the last 28 years. My hubby and I are on the verge of being empty nesters and are excited to see what this phase of our lives has in store for us. In the last year my sister and I have been exploring our family history and it has been a wonderful and educational experience. Food and cooking has been a big part of my life from the time I was a little girl and I look forward to sharing that same, wonderful part of our heritage to my future grandchildren.