Name: Teriyaki Chicken Recipe
Total time: 50 min
Yield: 4
Cuisine: Japanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

You'll love this easy teriyaki chicken recipe that rivals your favorite teriyaki restaurants. 

How to make  Teriyaki Chicken Recipe

Adam And Joanne Gallagher

Crawler

Japanese

<p>You'll love this easy teriyaki chicken recipe that rivals your favorite teriyaki restaurants. </p>

Non Vegetarian

Boneless,  Skinless Chicken Thighs

Light soy sauce

Granulated sugar

Sake,  see notes for alternatives

Rice vinegar

Combine the soy sauce, sugar, sake, vinegar, and ginger in a small bowl. Stir until the sugar completely dissolves. Transfer about 6 tablespoons of the sauce to a resealable plastic bag or container and add the chicken. Marinate the chicken in the refrigerator, turning once, for at least 30 minutes, preferably longer.

step 1

Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the saucereduces slightly and looks shiny; 3 to 5 minutes. If it reduces too much, add a bit of water to bring it back to a pourable consistency. Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.

step 2

Position an oven rack towards the top of the oven, about 6-inches from the broiler. Heat the broiler to high.

step 3

Line a baking sheet with foil, and then arrange the chicken so that the side that would have had skin is facing down. Spoon a bit of the marinade that was with the chicken on top and discard the rest. Broil for 5 minutes. Stay close to the oven to keep an eye on the chicken as it cooks.

step 4

Flip the chicken, and then if there are any juices or sauce pooling on the pan, spoon or brush it back onto the chicken. Doing this a few times during cooking helps to add a shiny, browned crust to the chicken. Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken. Broil another 5 to 10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.

step 5

Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick. (this is the sauce that has not touched raw chicken, not the sauce used to marinate.).

step 6

To serve, slice the chicken into strips, place onto plates and drizzle with the warmed sauce. Leftover sauce can be stored in the refrigerator for a few weeks (i like drizzling it over rice and vegetables).

step 7

Inspired Taste