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Easy & Expert Recipes For Chicken Teriyaki

Chicken Teriyaki Two Ways — Beginner and Expert

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more.

Beginner Chicken Teriyaki

Beginner Chicken Teriyaki

Easy Recipe For Chicken Teriyaki

Ingredients

  1. 1 3 1/2- to 4-pound chicken, cut into pieces
  2. 1/2 cup bottled teriyaki sauce
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon black pepper

Directions

  1. Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
  2. Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.

Serves 4.

Nutritional information per serving: Calories 788, Fat 42g, Saturated Fat 12g, Fiber 1g, Sugar 0g, Protein 55g

Expert Chicken Teriyaki

Expert Chicken Teriyaki

Expert Recipe For Chicken Teriyaki

Ingredients

  1. 1⁄2 cup soy sauce
  2. 1⁄2 cup sugar
  3. 1-1 1⁄2" piece fresh ginger, peeled and sliced
  4. 2 cloves garlic, crushed and peeled
  5. 1 tbsp. bourbon
  6. 1 3 1⁄2-lb. chicken

Directions

  1. For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.
  2. Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.
  3. Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving. Serve with long beans or other green vegetables, and garnish with lengths of scallion greens or garlic chives.

Serves 4.

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gLam-shortie gLam-shortie 7 years
In Japan, Teriyaki is made with Soy sauce, Mirin (sweet cooking wine), Sake, sugar, and often times bonito flavoring. (3 parts soy sauce and sake, 2 parts mirin and sugar) You can marinate the chicken in sake for about 15 minutes, sautee until almost done, then pour rest of the ingredients in the sautee pan and coat the chicken and finish cooking for another 2 minutes or so. At least that's how my grandma used to make it!!! :)
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