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Collection: Buffet
Recipe By: Chef Roberto
Teriyaki Chicken
Ingredients
- 25 boneless skinless chicken thighs
- 4 cups of Todd’s teriyaki sauce
- 4 cups of beef tip marinade
Directions
- Mixed beef tip marinade and Todd’s teriyaki sauce together. Put in two large vacuum seal bag with the chicken. Vacuum seal and allow to marinate for 24 hours.
- After 24 hours are marinating, seer chicken on flat top. Make sure the chicken is raw but hard seared. Cooking in oven at 375° until internal temperature is 165°
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