Easy Teriyaki Chicken PT50M https://img4.cooker-king.com/201907/2019/0916/c3/8/133226/300x200x90.jpg 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. 4 servings 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

    Easy Teriyaki Chicken

    4.9

    ( By zhanghengshuo )

    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.
    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
    zhanghengshuo zhanghengshuo
    87 Recipes

    Related Recipes