Grilled Teriyaki Chicken

Guest post by my husband. This is SO AWESOME. When there is leftover sauce, I hide it so I can have it with lunch the next day!

Grilled Teriyaki Chicken

This recipe is modified from one provided by Tyler Florence.  It is scalable.  I have a large family so the recipe below represents a double batch.  I typically cook between 15 and 20 pieces of chicken on the grill.  This recipe is perfect for that amount of bird.  The marinade is best made a day or so ahead of time to give it time to come together.

Ingredients: 

Chicken Pieces (enough for your family)

Teriyaki Marinade:

1 Cup Soy Sauce (low sodium)
2 tsp. dark sesame oil

1 Cup Orange Juice

1 sm can  Crushed  Pineapple (in juice)

4 Tbs  Minced Ginger (use fresh)

2 tsp  Minced Garlic

1 Cup  Chopped Green Onion

2 Tbs Sugar (or substitute Stevia Extract)

Teriyaki Sauce:

½ batch Teriyaki Marinade

1 TBS Corn Starch

Directions:

Make the marinade by combining the soy sauce, OJ, crushed pineapple (use the juice too), ginger, garlic, green onion, and sugar.  Stir over low heat until the sugar completely dissolves.  Allow the marinade to cool.  Place the bird in a large bowl and cover with half of the marinade.  Marinate in the refrigerator for at least 4 hours (overnight is better).  Heat the other half of the marinade to make a teriyaki sauce over medium high heat and whisk in a slurry made of the corn starch and water to thicken to your desired consistency (I like mine fairly thick so it behaves like a BBQ sauce on the grill).

Set up your grill for indirect cooking.  Cook the bird over the coals for about 10 minutes turning frequently to avoid burning (if you are uncomfortable with this, you can skip it and just cook the bird on the cool side of the grill but you will miss out on some awesome carmelization and color if you do).  Move the bird to the cool side of the grill and cover.  Turn the pieces every 10 to 15 minutes basting with the marinade after each turn.  After about 30 minutes, discard the marinade.  Once the bird reaches an internal temperature of about 150, begin saucing with the teriyaki sauce.  Pull the bird when the internal temperature reaches 170.  Serve with the remaining sauce on the side.