Chicken Teriyaki

Prep. Time  3 hours

Cook Time  20 minutes

Total Time   3 hrs 20 min

Yield             3 servings

Ingredients:

  • 1 lb. chicken thighs, cut into serving pieces
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon Garlic powder
  • 1 teaspoon salt
  • A pinch of salt
  • 1 tablespoon roasted sesame seeds

Basic Teriyaki Sauce

  • 8 tablespoons light soy sauce
  • 2 tablespoons sake (rice wine) or sherry
  • 4 tablespoons water
  • 1 tablespoon brown sugar
  • 4 tablespoons granulated white sugar
  • 1 ½ teaspoons minced garlic
  • 1 ½ teaspoons grated ginger

Preparation:

  • Arrange the chicken in a mixing bowl. Pour the teriyaki sauce in the bowl and add garlic powder, salt, and ground black pepper. Mix well. Cover the mixing bowl. Marinate the overnight in the fridge.
  • Grill the chicken. Grill one side of the chicken for 5 minutes and then flip it over and grill the other side for 5 minutes.
  • Remove the skin from the chicken. Continue to grill both sides for 7 to 10 minutes per side or until the chicken is fully cooked. Make sure to baste the chicken with the leftover marinade every 3 minutes to keep it moist.
  • Transfer to a serving plate. Sprinkle sesame seeds on top.
  • Teriyaki Sauce:
  • Heat a saucepan. Pour-in the soy sauce, water, and rice wine. Stir.
  • Gradually add the white and brown sugars. Stir.
  • Add the garlic and ginger. Stir and then cook until the liquid starts boiling.
  • Turn the heat off. Stir to dissolve the sugar.

Teriyaki Sauce:

  • Heat a saucepan. Pour-in the soy sauce, water, and rice wine. Stir.
  • Gradually add the white and brown sugars. Stir.
  • Add the garlic and ginger. Stir and then cook until the liquid starts boiling.
  • Turn the heat off. Stir to dissolve the sugar.

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