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:
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.