I ate a great many plates of teriyaki chicken during my many trips to the Hawaiian islands. This recipe, from of all places People magazine, reminded me of this dish served there with a double starch--rice and macaroni salad. I preferred a more ascetic approach and served it with Jasmine rice.
4 bone in chicken quarters
2 tsp garlic powder
2 tsp ground tumeric
1/2 tsp pepper
1 cup soy sauce
1 cup sugar (I used Swerve sugar substitute)
1 tbs toasted sesame oil
4 garlic cloves, smashed
1 (2 inch) slice fresh ginger, slice and smashed
Place chicen in a large, shallow bowl and rub the garlic powder, tumeric, and pepper all over it. Place in the refrigerator, uncovered, for at least 30 minutes up to an hour.
Separate the light green and dark green parts of the scallions, roughly chopping them. Set aside the dark green. Crush the light green/white part of the scallions and place in a small saucepan. Add soy sauce, sugar, sesame oil, garlic, and ginger. Cook over medium low heat until sugar dissolves and sauce thickens slightly, about 10 minutes. Let cool 10 minutes.
Measure 1/2 cup soy mixture into cup and set aside. Pour remaining sauce over chicken, turning to coat, and let marinate in refrigerator uncovered for 2 up to 12 hours, rurning at least once. Remove from refrigerator 1 hour before cooking.
Preheat a gas grill on high, oil grates well, then turn off one section of grill. Add chicken to side of grill that is on and grill uncovered until grill marks appear and chicken releases easily, 3-5 minutes. Flip and repeat.
Move chicken, skin side down, to unlit portion of grill and cook uncovered 5 minutes. Flip and repeat. Return chicken to lit side of grill and cook for 5 minutes on each side, basting each time you flip chicken. Return to unlit side for 5 minutes per side, flipping and basting. Repeat this action until chicken reaches and inside temperature of 160 degrees (total cooking time will be 30-35 minutes).
Yes, it's a bit tedious to have to stand over a grill like this, but once taste of this chicken and you'll get it. It's sublime!