Top | Main Dishes
Alice Tucker's Teriyaki Chicken
(recipe, Carrie Floyd)
My friend Mary makes a delicious teriyaki chicken — tender, gingery, and not too sweet. The recipe comes from her mother-in-law, Alice Tucker, who lives in Hawaii. If you can't find fresh papaya (a natural tenderizer), replace it with 1/2 cup pineapple juice.
- ¾ cup chopped onion
- 2 garlic cloves, chopped
- 1 thumb-size piece of ginger, finely chopped
- 2½ Tbsp. brown sugar
- 1 cup soy sauce
- ½ cup papaya, puréed (see Introduction, above)
- ¼ cup water
- ¼ cup dry alcohol (cooking sherry, rum, bourbon, or whatever you feel like)
- 1 cut-up whole chicken, or a mixture of parts (breasts, thighs, drumsticks), 4 to 5 pounds total
- Freshly steamed rice, for serving
- In a medium bowl, mix together all the ingredients except the chicken and the rice.
- Place the chicken in a large zip-lock plastic bag. Add the marinade, squeeze the air out of the bag, and seal it; marinate in the refrigerator for at least 12 and up to 24 hours.
- In a shallow oven-proof pan, broil the chicken in the marinade until cooked through. Alternatively, remove the chicken from the marinade and grill it until cooked through.
- While the chicken is cooking, steam the rice. When the rice and chicken are ready, bring the marinade to a boil in a small saucepan. Pour the hot marinade over the chicken just before serving.