Easy Teriyaki Chicken

By zhanghengshuo

4 Person

50 Minutes

370 Calories

You’ll love this easy teriyaki chicken recipe that rivals your favorite teriyaki restaurants. Thanks to a simple teriyaki sauce that doubles as a marinade, the chicken is a little sticky, takes on a beautiful shine, tastes fantastic, comes together quickly, and can easily be made in advance. We love this recipe — the chicken is almost addictive. The recipe is simple, quick, and provides lots of opportunities for making it in advance.

Ingredients

2 tsp. Finely grated ginger
2 tbsp. Rice vinegar
1/4 cup Japanese rice wine
1/2 cup Granulated sugar
1/2 cup Light soy sauce
1 1/2 pounds Boneless, skinless chicken thighs

Method

01

Combine the soy sauce, sugar, Japanese rice wine, 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.
02

Marinate the chicken in the refrigerator, turning once, for at least 30 minutes, preferably longer.
03

Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces 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.
04

Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.
05

Position an oven rack towards the top of the oven, about 6-inches from the broiler. Heat the broiler to high. Line a baking sheet with foil, and then arrange the chicken so that the side that would have had skin is facing down.
06

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.
07

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.
08

Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken. Broil another 5 to10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.
09

Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick.
10

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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Teriyaki Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Easy Teriyaki Chicken

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 370 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

2 tsp. Finely grated ginger

2 tbsp. Rice vinegar

1/4 cup Japanese rice wine

1/2 cup Granulated sugar

1/2 cup Light soy sauce

1 1/2 pounds Boneless, skinless chicken thighs

03 Method

Step 1

Combine the soy sauce, sugar, Japanese rice wine, 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.

Step 2

Marinate the chicken in the refrigerator, turning once, for at least 30 minutes, preferably longer.

Step 3

Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces 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.

Step 4

Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.

Step 5

Position an oven rack towards the top of the oven, about 6-inches from the broiler. Heat the broiler to high. Line a baking sheet with foil, and then arrange the chicken so that the side that would have had skin is facing down.

Step 6

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 7

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.

Step 8

Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken. Broil another 5 to10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.

Step 9

Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick.

Step 10

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.

04 Author