Chicken Teriyaki
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
25 mins
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Servings
4 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Teriyaki
Description
This Chicken Teriyaki recipe uses a marinade made by simmering tamari, brown sugar, ginger, garlic, mirin, pineapple juice, honey, and toasted sesame oil. After cooling, the marinade coats the chicken, which is marinated for at least four hours to absorb the flavors and tenderize. Pineapple juice contributes both flavor and meat tenderization.
The teriyaki sauce is prepared by boiling the marinade and thickening it with cornstarch slurry to create a glossy, syrupy consistency. The chicken cooks quickly under a broiler or on the grill, getting slightly charred edges while retaining juiciness inside. Basting with the sauce during cooking builds a sticky, flavorful coating.
Once cooked, the chicken rests briefly before slicing and serving, often accompanied by steamed rice and vegetables. Thinly sliced green onions add a fresh garnish. The recipe balances savory, sweet, and umami elements with a tender texture and appealing caramelized glaze.
Ingredients
- 1/2 cup tamari (can substitute soy sauce but we prefer the flavor of tamari)
- 1/4 cup brown sugar
- brown sugar low sugar option, or alternative
- 1 1/2 teaspoons ginger fresh, minced
- 1 1/2 teaspoons garlic minced, fresh
- 3 tablespoons mirin (can substitute sherry)
- 2 tablespoons pineapple juice , fresh or canned (helps tenderize the chicken and contributes flavor)
- 1 tablespoon honey
- 1 teaspoon sesame oil toasted
- 8 chicken thighs if using breasts cut them in half lengthwise to make two filets from each breast, boneless/skinless, or 2 large boneless/skinless chicken breasts
- 2 teaspoons cornstarch for thickening the sauce at the end, dissolved in 3 tablespoons water
- green onions thinly sliced, for serving
Instructions
- To Make the Marinade: Place all the sauce ingredients in a small saucepan, bring it to a boil, reduce the heat, and simmer for 4 minutes. Let it cool completely.
- To Marinate the Chicken: Place the chicken in a large ziplock bag, pour over the cooled teriyaki marinade, massage the chicken to thoroughly coat with the marinade, and let it marinate in the fridge for at least 4 hours but preferably overnight.
- To Make the Teriyaki Sauce: Pour the marinade from the chicken back into a small saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry, simmering until slightly thickened.
- To Cook the Chicken: Remove the chicken and either broil or grill for about 3 minutes on each side or until done (depending on thickness), brushing it occasionally with the teriyaki sauce. Transfer the chicken to a plate and let it sit for one minute before slicing into strips. So serve, arrange the chicken on plates with some steamed rice and veggies and drizzle with some teriyaki teriyaki sauce. Garnish with some thinly sliced green onions and a few sesame seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 1764mg | 74% |
| Potassium | 655mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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