Is this even too easy to put up here? Maybe, but this chicken is so good everyone always asks for the recipe. So, here is my simple Grilled Garlic Chicken Teriyaki Recipe.
This ‘process’ for cooking chicken was perfected by the Saint Lawrence Swim Team as their annual fundraiser. Every year they host a booth at the Santa Clara Arts & Wine Festival selling Chicken Teriyaki. When my husband and I took over managing our booth for the festival, we made a couple tweaks to the process to make it even easier for us. The last year we ran the booth, over 1100 pounds of chicken teriyaki was sold.
What’s the key to success for this recipe? The sauce. Pick a good sauce. You can make your own (although I don’t), but if you do, pay attention to the salt in the sauce. I find that some over the counter teriyaki sauces are too salty. Eventually I will make my own sauce and add it here, but honestly the sauces available now are very good.
My recommendation is the Kona Coast Teriyaki Marinade and Glaze and add some minced garlic to it. I have also had good success with Kikoman’s Garlic Teriyaki Baste & Glaze. When I was younger, way younger, I would take 1 package of Good Seasons Garlic & Herb salad dressing, mix it with a couple tablespoons of water and then add that to Kikoman’s Baste & Glaze.
As you can see, this recipe really is perfect for large crowds. I have another Chicken Teriyaki recipe that is a marinated chicken teriyaki. This recipe is a glazed or basted teriyaki. Both are tasty, but this one looks prettier.