| Course | Appetizer, Main Dish, Snack |
|---|---|
| Cuisines | Chinese |
| Cooking Methods | Grilling, Simmering |
| Diets | Dairy Free, Low Fat |
| Main Ingredient | Poultry |
Chicken Teriyaki
Serves: 10
A delicous protein dish that the entire family will like and makes a great leftover for lunch or next days dinner.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Food storage containers, Grater, Grill, Measuring cups and spoons, Mixing bowls, SaucepanIngredients
Marinade
- 3/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbs ginger juice made by grating a 4-inch piece fresh ginger
Teriyaki
- 1 1/3 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 2 Tbs ginger juice
- 1 1/2 cup sugar
Chicken
- 3 pounds chicken thighs boneless skinless
Instructions
Marinade
- Mix marinade ingredients and set aside.
- Place chicken in a shallow container, add marinade, cover and refrigerate until ready to grill (at least 30 minutes).
Teriyaki
- Heat grill to medium. Drain chicken, discarding marinade. While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to medium-low and let simmer until sauce thickens up a bit, about 15 minutes.
- Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more.
Reheating/Serving Instructions
Reheat on grill or in shallow saute pan or heat covered in the microwave at reduced power.
Nutrition
Calories: 4940kcal | Carbohydrates: 412g | Protein: 273g | Fat: 227g | Saturated Fat: 61g | Cholesterol: 1334mg | Sodium: 29411mg | Potassium: 3814mg | Fiber: 4g | Sugar: 349g | Vitamin A: 1061IU | Calcium: 206mg | Iron: 21mg
Chicken Teriyaki
$30.00 cooking fee
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