Chicken teriyaki with moist meat, full flavor, and from-scratch teriyaki sauce. It's a breeze to make and is sure to please the whole family!
Servings 8 Servings
- 2 pounds boneless chicken thigh or leg meat
- 1 thumb-size ginger, peeled and grated
- salt to taste
For the Marinade
- 1 cup water
- 4 tablespoons light soy sauce (I used Kikkoman)
- 4 tablespoons mirin
- 4 tablespoons dark brown sugar
For the Teriyaki Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
Gently rub the surface of chicken with grated ginger and salt. Let stand for about 20 to 30 minutes. Using a paper towel, wipe off any stray bits of ginger on skin.
In a bowl, combine water, soy sauce, mirin, and sugar. Stir until well dissolved. Add chicken and toss to fully coat. Transfer the chicken including marinade into a plastic resealable bag and seal, pressing out as much air from the bag. Marinate in the refrigerator for at least 1 hour or 4 hours for best results.
Drain chicken from marinade, discarding liquid. Cover baking sheet with foil and set aside. Arrange meat in a single layer on prepared baking sheet and bake, uncovered in a 400 F oven for about 20 to 30 minutes or until thermometer inserted in the middle of chicken reads 165 F. Remove from heat and allow to slightly cool before slicing into pieces.
In a small bowl, combine teriyaki sauce ingredients: dark soy sauce, mirin, sake, and honey. Stir until well-combined and set aside. Drizzle chicken teriyaki sauce and sprinkle with sesame seeds. Serve hot.
Serving: 88g | Calories: 174kcal | Carbohydrates: 11.5g | Protein: 10.6g | Fat: 0.6g | Saturated Fat: 2.5g | Cholesterol: 48mg | Sodium: 608mg | Potassium: 33mg | Sugar: 8.6g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.9mg