My husband and I were invited to the home of my aunt’s brother for dinner years ago. His wife was Korean and that night she made the best chicken teriyaki I have ever had. She told me how to make it. I was amazed that her sauce only had three ingredients ~ soy sauce, honey, and garlic. The secret, she told me, is to marinate the chicken overnight, bone-in breasts, in her case. I still use her method. I made these teriyaki skewers for my son’s birthday, and my husband grilled them for us. They were delicious, even though I added a few extra ingredients this time around.
1 c. soy sauce
1/2 c. honey
1 T rice vinegar
3 cloves garlic, sliced thinly
1 tsp. ground ginger, fresh would be better, but I just decided to throw the ginger in at the last minute and didn’t have fresh.
8 boneless, skinless, chicken breasts with fat trimmed, thinly sliced against the grain
Combine soy sauce, honey, garlic, vinegar, and ginger to make a marinade. Toss in chicken and coat well. Be sure to have all chicken submerged in the marinade.
Cover and refrigerate overnight. Thread three or four pieces on bamboo skewers. Repeat until all chicken is used. Grill until cooked through.