A few months ago, I wrote up a recipe for Beef Mole using the Milagro Mole from Big Acres® . In this recipe, I explained in no small detail how much I loved the Milagro Mole. Well, after no small amount of pleading, Melanie was nice enough to send me another bottle so you can expect three new uses for that sauce very shortly. However, tonight I’m going to talk about the other bottle she sent me:
Big Acres® Ginger Teriyaki Marinade & Sauce
I was pretty amazed by the ginger teriyaki marinade. I’m not the world’s biggest fan of ginger (I like it in small doses, but it can get overpowering real quick), but I am a big fan of Big Acres® products. So I knew I had to try it.
The thing that is always so amazing about Big Acres® sauces is how well they balance their flavors. In this case, the ginger can never get to that overpowering stage because it’s mixed with honey, red wine, soy sauce and Worchestershire sauce. In turn, though, none of those flavors overpower the others so you end up with a complex marinade that makes some wonderful dishes.
What to know my perfect Big Acres® Ginger Teriyaki Marinade and Sauce Recipe?
Chicken Teriyaki the Big Acres® Way!
Okay, I know what you’re thinking, chicken teriyaki… real original.
But, it’s a tradition for a reason and when using the ginger teriyaki marinade, it’s not like it’s your average teriyaki dish anyway! Besides, this chicken teriyaki has a great side dish you can make from the same marinade.
You will need:
- 1 bottle Big Acres® Ginger Teriyaki Marinade and Sauce
- 8 chicken thighs, skin removed
- 4 carrots
- 6 tablespoons olive oil
- 1 onion, sliced into rings
- 2 stalks, celery
- 2 baby bok choy (or 2 stalks from a full sized bok choy or 2 more stalks of celery)
- 1 tablespoon pepper
- 1 tablespoon garlic powder
First, pour 4 tablespoons of marinade into a bowl and reserve. Put the chicken and the rest of the marinade into a large glass bowl. Stir to make sure the chicken is covered.
Marinate the chicken for at least 30 minutes or up to 2 hours in a refrigerator. Then, take the chicken out of the refrigerator and bring it up to room temperature while you are getting your grill going.
After you have started your grill, put the veggies into a plastic bag with the olive oil, pepper, garlic powder, a pinch of salt, and the rest of the marinade.
Grill the chicken over a nice 3 second fire (put your hand over the fire, it should be too hot to leave it there for more than 3 seconds) or on medium high if you have a gas grill for 10 minutes. After five minutes, add the veggies. After the chicken has cooked about ten minutes, flip the chicken and vegetables. Cook the veggies for another 5 minutes and the chicken for 8-10.
Take them all off the grill and let them cool.
Serve with rice and (you know what to do) enjoy!