My Teriyaki Chicken

Teriyaki Chicken
Would you like to take a bite?
TERIYAKI CHICKEN is a universal food.  Everybody loves it and have their own way of making it.
I bet Giada de Laurentiis or Paula Dean have their own version.

I do, too.  :) … although I am not sure if can say it is authentic.

Traditionally Teriyaki is made with Sake (Japanese rice wine) marinade, but I use pineapple juice and you don’t need to marinade.
The juice adds wonderful flavor to the chicken and get rid of the gammy smell of poultry. It also tenderize the meat and keep them so moist. Did I mention it can be done less than 30 minutes?

The method I am using to make this Teriyaki recipe works better with bone-in chicken parts, such as drumsticks or thighs; dark meat, baby!
“Meat right next to the bone is sweeter and tastier… “. Yes, that is not the only case for beef.

I will show you how to make these delectable – succulent – semi-sweet – finger licking good chicken in a skillet. Quite simple but taste amazing.

Watch carefully, Okay?

I like to remove the skin. It will reduce the fat a lot and you will have cleaner(?) tasting glaze.
It is very easy job. Just pull off the skin from the meat and peel toward the joint of drumstick, then cut off with knife or scissor. It should take about 5 minutes for 10 drumsticks.

Place chicken pieces in the NON-STICK surfaced skillet.

Teriyaki Chicken

Here are the sauce ingredients.
You might already have them in your pantry if you cook Asian food often.
Rice wine is optional. If you have it, use it. If you don’t, don’t worry.

Chop garlic and ginger.

Make the sauce combining all the given ingredients.

Pour over the chicken.

 

Cover the skillet with a lid or foil. Bring to boil and simmer over medium-low heat for 7-8 minutes.

Turn your meat to the other side.

Cover and cook again for another 7-8 minutes.

Uncover. Raise the heat to MEDIUM-HIGH. Let the whole thing to vigorous boil.
They are almost cooked at this point and all you need to do is to thicken the glaze.

Teriyaki Chicken

Keep thickening!

Teriyaki Chicken

Turn your chicken around to get coated with sauce evenly.

Teriyaki Chicken

You see how the sauce become thick glaze? Basically the sugar in the sauce becomes caramelized.
Be careful at this point. Do not burn the glaze. You might need to lower the heat a little bit.

Teriyaki Chicken

When you see there is no more liquid on the bottom of skillet and the glaze stick to the chicken, remove from heat.

Teriyaki Chicken

You know how much I love sesame seeds, don’t you?

Done. Wasn’t that easy or what?

Teriyaki Chicken

I was so hungry that I had to eat one piece before the beauty shot…

 

The picture says everything I need to say.

I only wish I could lick-off the screen…

どうぞめしあがれ (douzo meshiagare)

Enjoy!
Chicken Teriyaki

 

My Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lbs (900g) chicken drumsticks or bone-in thighs, preferably skin removed
  • 2 cloves garlic, minced
  • ¼" ginger, minced (half the amount of garlic)
  • 4 tablespoon low sodium soy sauce
  • 4 tablespoon pineapple juice
  • 2-3 tablespoon light brown sugar *
  • 1 tablespoon rice wine, optional
  • 1 teaspoon sesame oil
  • dashes of black pepper
  • * Adjust the amount of sugar depends on your preference.
Instructions
  1. Place chicken in a non-stick surfaced skillet.
  2. In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
  3. Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
  4. Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
  5. Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
  6. Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
  7. When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.
Nutrition Information
Serving size: 2-3

 

 

 

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Comments

  1. Bea, OT says

    Looks yummy! I use soda…it's so sweet I don't need sugar. It also tenderizes the meat. I'll have to try your version soon!

  2. says

    The color on your chicken is incredible – and it looks deliciously sticky! I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's a pleasure following your food…

  3. Anonymous says

    I am a huge fan of your website ,I have been trying your recipes non stop since I found your blog !! I was wondering if u knew a recipe to make rice tea? My husbands grandmother made it but I have no idea how to make?

  4. Anonymous says

    Thank u so much for your fabulous recipes I have tried quite a few of them and my family just loves the food !! I was wondering if u had a recipe for rice tea ? My husbands grandmother use to make it but I have no clue how to ?

  5. Mjgirl83 says

    Thank u so much for your fabulous recipes I have tried quite a few of them and my family just loves the food !! I was wondering if u had a recipe for rice tea ? My husbands grandmother use to make it but I have no clue how to ?

  6. Eseta Perry says

    Aloha from Hawaii,

    My name is Seda and I just wanted to drop a note to you that I have made your recipe…and I LOVE IT!!! I hope you don't mind that I literally posted it on my blog and led them back to your blog for your recipe. It is the Bomb Diggity in my book. Just Awesome!!! 

    Thank You,
    Seda @ http://breakingbread44.blogspot.com

  7. kitchenriffs says

    The pineapple juice is genius.  Great idea.  And I'm with you on the dark meat – much more flavor.  I don't make teriyaki nearly enough (maybe once every couple of years, if that).  You've reminded me that's it's time again – thanks!

  8. lisa says

    I made this last night and it was amazing. The sauce was incredible. I used chicken thighs, tenders and a boneless breast. Would you be able to use this sauce in the oven with chicken that is cut up?

  9. samuelphua says

    Looking at this teriyaki chicken makes me feel hungry again. looking forward to your next recipe!  :)

  10. beyondkimchee says

    I am glad to hear that you like it. Yes, the sauce is really good, isn't it?
    For baking with chicken pieces, well, it can work although you might need to adjust the amount of juice and baste with sauce occasionally so the chicken won't get dry out. I honestly never tried to bake with this recipe. Maybe I should someday to see how it works.

  11. says

    These look amazing I love how you cooked them until nice and sticky! Yum, you're right finger liking good for sure. I don't like too sweet sauces, so it's nice to make my own so I can adjust the suger as a little less. I will try your version soon.

  12. Kristina says

    Thank you for this recipe! I am making it for the second time today. I make the sauce as a marinade and let the chicken legs sit in it for a couple of days and then grill them. They turn out amazingly well! My kids will eat as many as I will give them in a sitting and my husband raves about them- and he has NEVER liked chicken on the bone! This is definitely a keep that I will make for years to come :.)

    • Holly says

      What a great idea to grill them! Thanks for sharing. I’m glad to hear that your family like this recipe.

  13. Kara says

    I have made this recipe quite a few times. My daughter and I often eat with my sister and her family during the school year and I found your recipe and tried it. We ALL loved it. I don’t do a lot of meals that require cooking during the summer, but I recently tried making this in my crockpot. It turned out amazing! I actually used frozen chicken breasts and cooked them for 5 hours. Then I shredded them and added your sauce ingredients and simmered it on low for another hour and a half. It turned out fantastic. Thank you so much for sharing!

    • Holly says

      What a great idea to use crock pot? Never thought of that myself. Thanks for sharing your idea and taking a time to leave a comment for me. This makes me very happy!

  14. says

    전 요리 못하는데 요리 잘 하시나봐요
    모든 음식들 다 맛있어보이고 먹고싶어요
    더군다나 저도 다른음식보다도 한식이 제일 맛있거든요^^
    배고프네요^^

    • Holly says

      Yes, you can do with salmon. I would suggest to marinate in the sauce for at least 30 minutes, then bake in the oven. That way you don’t tear up the fish.

  15. anna says

    I’m glad someone mentioned the crock pot – I have my drumsticks in with your recipe right now! It took me way longer to remove the skin, but the drumsticks I have look considerably larger than yours (9 of them was over 4 lbs).

  16. Terra says

    Sorry if this is a dumb question, but how do you “continue to thicken the glaze”? Does it thicken as it is cooks?

    • Holly says

      Terra, it will thicken as it cooks. Just adjust the heat accordingly to make sure it doesn’t burn too fast.

  17. says

    Hello, thank you for this delicious recipe! Randomly wanted to try something new today, so my fiance and I had fun stumbling across this recipe and enjoying the wonderful result. Greetings from Medellin, Colombia!

  18. katherine says

    i made these just now and oh my lanta are they good!!! thank you so much for such a fail proof recipe. plus the pictures really helped! My husband and I thought it tasted so authentic :)

  19. AshleyP says

    I have never left a review before, but this chicken was so delicious I had to comment. I have been searching for a restaurant quality Teriyaki recipe, and my search is finally over. This chicken is excellent! Even my picky little eaters loved it. Thanks so much for sharing!!!

    • says

      That is so great Ashley! I am so happy that you and your family loved this recipe. This is my children’s favorite teriyaki recipe too. So yummy!

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