Easy Chicken Teriyaki Recipe

Easy Chicken Teriyaki is a simple recipe for teriyaki chicken that makes use of boneless and skinless chicken breasts, a homemade teriyaki marinade, and some gorgeous sesame seeds for garnish.

We all know that chicken teriyaki is a popular lunch item in Japan. The original recipe makes use of bone-in chicken with skin. I thought that using less fatty chicken parts such as chicken breast will be best because it will have lower cholesterol content but tastes good at the same time.

I am using my homemade teriyaki recipe as the marinade. This tasty teriyaki sauce can also be used for both pork and beef. You will notice that I am using dry sherry instead of mirin and sake. I figured that most people will have easier access to Sherry than the other wines. The difference is not that obvious though, unless you are a teriyaki connoisseur.

Making Chicken teriyaki using this recipe is very quick and easy. Well, of course we have to devote some time in marinating. However, everything is a breeze once the chicken is marinated. I grill the chicken over a gas grill. I make sure that the grill is pre heated about 350 degrees Fahrenheit before put-in in the chicken. One thing that you should remember is to baste the chicken while grilling. Use the leftover marinade as your basting sauce. This will preserve the tasty flavor in your chicken teriyaki. Once you are done grilling, sprinkle some toasted sesame seeds and you done.

Give this Easy Chicken Teriyaki Recipe a try. We appreciate your feedback.

Easy Chicken Teriyaki Recipe

Easy Chicken Teriyaki Recipe

Ingredients

Marinade:

  • 3 tablespoons low sodium soy sauce
  • 6 tablespoons water
  • 2 tablespoons brown sugar
  • 2 tablespoons sherry
  • 5 pieces boneless chicken breasts

Basting Sauce:

  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 3 tablespoons dry sherry

Cooking Procedure

  1. Combine all the marinade ingredients. Mix well.
  2. Combine the basting sauce ingredients. Set aside.
  3. Place the chicken breasts in a re-sealable Ziploc bag and then pour-in the marinade.
  4. Seal the bag and then place it in the fridge to marinate for 2 hours.
  5. Grill both sides of the chicken for 7 to 10 minutes while basting using the basting sauce. You may flip the chicken once in a while keep them from being burnt.
  6. Transfer to a serving plate and then garnish with sesame seeds.
  7. Serve. Share and enjoy!

Number of servings (yield): 6

  
Thanks for sharing this post! I appreciate you.
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Comments

  1. maricel says:

    Kuya Vanjo,

    Can i substitute any syrup like pancake syrup if i don’t have maple syrup
    and what about rice wine can i use that as a substitute or any white wine.
    Thanks a lot po,Your recipe helps me a lot making good dinner.
    More Power po..

  2. Fritz, sherry is actually an alternative to mirin and sake. I used it in this recipe to because I understand that Japanese wines are not always available in all locations, while dry Sherry is easier to find. I’m afraid that there is no alternative to sherry except to not use any wine at all.

    If you are using ready-mix marinades, try reading the instructions at the back of the bottle. Sometimes the manufacturer have their own recommendations.



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