So I have been in the mood, to make different home made sauce, marinades, spices and things like that and so over the weekend I made some Teriyaki Sauce, I made enough to store in the fridge, because with this being summer break and well you know the kids eating down the house, you have to be creative to save on groceries and money. Knowing that they love boneless skinless chicken breast, I thought with different sauces, they could bake or grill a chicken breast or two and dab some sauces on top. This was on Saturday and so I was also prepping Sunday’s dinner, did not do any meal prep for the week because since the kids have been on summer break, I have not. You would think that is when I need it most Right!! But during the summer break my 19-year-old daughter who just turned 19 on the 23rd of this month and my 17 years daughter old who turned 17 in June, has been working there part time jobs although it seems more like full time. So it is only me the hubby and our 13-year-old daughter. I must confess it has made things a little easier, except for those late nights when I would get a call, ‘Mommy I am on the way home and I hope there is some dinner at home for me. ( Usually, it is plated and waiting).
After making the Teriyaki sauce, and finished seasoning the pork chops for Sundays dinner, I thought mmmm, ” What could make on Monday with some of this sauce? I had just came from the grocery store and so I had unfrozen meat. I went with the chicken legs.
- 3lbs of chicken legs, skin on ( You can do this with things as well.) Of course, there is a lot 30 minutes and under meals coming with this Homemade Teriyaki Sauce
- 1tsp salt
- 2tsp black pepper
- 2 tsp garlic powder
- 1 tsp paprika
- pinch of fresh ginger
- 1/2 cup soy sauce
- 2cups Worcestershire sauce
- 2 tbsp brown sugar
- 1/3 cup distilled white vinegar for washing chicken
Place the chicken legs, or thighs in a large bowl covered with water, add 1/3 distilled vinegar. Let the chicken sit in for at least 2 – 3 minutes. In the meantime in a smaller bowl, add all the ingredients and whisk together really well. Drain chicken and rinse. Pour mixture over chicken and cover, place in fridge until the next day when you are ready for it. ( Preheat oven to 350 to finish cooking the legs) the thighs would need this also
I grilled chicken legs on an indoor grill, heat grill on 450, spray with cooking spray and grill each leg as best as you can to get grill marks all around them, when done, place in a baking pan, bake open for 30 minutes, then rub some sauce all over the legs and bake another 10 minutes.
Now the sauce. You can make less or you can double the ingredients to make more.
- 3 cups water
- 1 cup sugar ( 1/2 white 1/2 brown)
- 1 tsp fresh minced ginger
- 1 tsp fresh minced garlic( I am sure the pre minced garlic will do just fine.
- 1/3 cup corn starch
- 1/2 cup soy sauce( low sodium)
- 1/3 cup Worcestershire sauce
In a large bowl pour all the ingredients together and mix really well.( This can be done ahead of time and sit in the fridge until you are ready to make .t)
When you are ready to make it, heat sauce pan add 1/4 stick of butter, when melts add the ingredients, stirring all the way through, let simmer on low heat until it thicken, if it is too thick you can always add more water, to get the consistency you want
Note: When you store in the fridge, it will maybe too thick, so heat it up before using, ( I boil water in a pot and set the bottle in it until it loosens up.