Chicken Teriyaki

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Teriyaki is a word that my brain never wants to spell right. My brain also has a hard time spelling Marilyn. There’s something about the y and the i that throws my brain off. Brains are weird.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Now that I have spelled teriyaki correctly (thanks, spellcheck!) I can tell you more about my new favorite Chicken Teriyaki recipe. Cooper loved it. Casey didn’t complain. It didn’t really take that much time and I was able to turn leftovers into fried rice so I feel like we might have something new to add to our meal rotation.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

This tastes like the kind of teriyaki chicken you’d get in a Japanese restaurant. The glaze is pretty tasty and the overnight marinade really makes the chicken flavorful. You might have some extra sauce with this recipe, but that’s great because it’s amazing on the leftovers! I’m curious how it would taste on salmon….

Let’s do some ingredient gathering:

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Garlic press + ginger grater tiiiiiiiiiiime.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

First, we make the marinade. The chicken will sit in it for overnight, so do this the day before. Alternately, you can marinate it the same day. It will still be flavorful. Just do it in the morning for dinner time later.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Sugar dissolves. Say goodbye to the cinnamon stick.

Yeah! Cinnamon stick!

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Hello, chicken thighs! Let’s marinate you!

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

After a day in the fridge, we are ready to broil them.

Alternately, you can grill!

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

We are going to reheat the sauce. We have to bring it to a boil/strain it and then add in the cornstarch.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

GLAZZZZZZZEEEEE

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

While the chicken is broiling, let’s put some toppings out.

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

The original recipe said 3 minutes per side. In actuality, it takes about 6-8 minutes per side, maybe a bit longer. Just watch it, be patient and you’re good to go!

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Chicken is done. Glaze on top.

chickenteriyakishutterbean-12

Served over rice!

chickenteriyakishutterbean-15

MMMMM

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

Perhaps this will be added to your dinner arsenal too?

Looking for a good Chicken Teriyaki recipe? Look no further! Check out this recipe on Shutterbean.com!

I love a dish that no one complains about! 😉

Chicken Teriyaki

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makes 8 servings

recipe slightly adapted from NY Times 

  • 1 cup soy sauce
  • 3/4 cup granulated sugar
  • 1 ½ teaspoons brown sugar
  • 6 cloves garlic, crushed in a press
  • 2 tablespoons grated fresh ginger
  • ¼ teaspoon freshly ground black pepper
  • 1 3-inch cinnamon stick
  • 1 tablespoon pineapple juice
  • 8 skinless, boneless chicken thighs
  • 2 tablespoons cornstarch

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.

Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. If needed, strain any loose bits from the sauce. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 6-8 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

 

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  • Jane M

    WOW WEE this recipe looks easy and delicious! Thanks for sharing!

  • Paula

    This looks marvelous! And dollars to donuts (mmm, donuts!) that teriyaki sauce would be bomb on salmon.

  • Alex

    Any cocktail recommendation for the leftover pineapple juice?

  • Jamie

    Teriyaki chicken with rice and veggies is a home run meal at our house too, for the 4-year-old and his dad, and we’re major Yoshida marinade fans BUT I would love a good homemade teriyaki recipe – thanks! I always want to add an R to terriyaki…

  • Melissa

    Oh man. So excited to make this!! Your pictures make me want to a) be a photographer and b) get this in my belly now. Side note: I also have a problem spelling “teriyaki”, but my mom’s name is Marilyn, so I think for me it’s just a “I like to spell phonetically” thing – i.e., “tereyahki” *facepalm*.

  • Rachel Gatalica

    This looks so yummy! I’ll definitely have to try it soon.

  • Alastair

    Excellent eating. I made this tonight (slightly adapting of course :D). Marinated the chicken for 24 hours, skewered it and put it on the BBQ. I painted on more of the marinade twice during cooking and it was really delicious, but there was no marinade left for the sauce. There were lots of little caramelised bits on the chicken that were just full of flavour. Keep up the great work Tracy.

  • Rachel

    Omg, this was meant to be on our dinner table in the near future- I just bought pineapple juice for a cocktail recipe I’m trying out AND we have chicken thighs in the freezer. It’s fate!

  • May Link Love

    […] Can’t go wrong with Chicken Teriyaki. […]

  • InsanitySandwich.com | Weekly Miscellany

    […] Chicken Teriyaki.  I used to eat chicken a few times a week, but now I lean more towards red meat.  I think it might be time to lean back (although bird flu is a thing again, I think, and all the chickens are being kept indoors.  Sadness.  She says thinking about how she wants to eat them.) […]

  • Sophia

    What are your thoughts on freezing this? I’m thinking it would probably work to freeze it after marinating (before cooking). Maybe add the cornstarch to the bag to freeze too?

    • Tracy

      I think I would freeze it in the marinade and when it was time to cook, I’d dethaw, start cooking then add the cornstarch :)

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