What's the secret to great teriyaki chicken?

[tuftears]

I tried making teriyaki chicken last night - for the sauce, I mixed black vinegar, OJ concentrate, some lemon juice, soy sauce, honey, powdered ginger, some chili garlic paste - but then I pan-fried it and it just wasn't as flavorful as I was hoping.

What I want to do is to make a really good teriyaki chicken, the kind they serve in restaurants. Not breaded chicken, per se. Could be baked, could be pan-seared, whatever! Do you have a good recipe for it? If so, share it with me, please!

Comments

[haikujaguar.livejournal.com]

I would suggest marinading. It makes a huge difference in flavor. :)

[tuftears.livejournal.com]

Marinade in the same teriyaki sauce or...?

[chefmongoose.livejournal.com]

Marinating and/or brining your chicken makes a huge difference in flavor. (If it's already pre-brined, just marinate. If it needs brining, you can flavor the brine.)

At work our Teriyaki chicken is marinated in oil, ginger, garlic, soy, and salt. We grill it, then glaze it with a standard Teriyaki sauce.

[tuftears.livejournal.com]

Useful to know! ... Marinaded in what kind of oil? That doesn't sound terribly healthy. };)

[chefmongoose.livejournal.com]

80% canola 20% olive oil.

[tuftears.livejournal.com]

Hmm. Apparently the purpose of the oil in the marinade is to hold in the moisture and provide a bit of flavor. I guess I should try adding some!

[haikujaguar.livejournal.com]

You can, yes. :)