Chicken Teriyaki

This easy homemade teriyaki sauce one-ups the bottled versions. The fresh bite of ginger and the onion allure of scallions cut the sweet richness of the sauce.

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  • Servings: 4

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  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons grated ginger
  • 2 teaspoons toasted white sesame seeds
  • 2 scallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon toasted sesame oil
  • 4 bone-in chicken pieces, with skin (about 2 pounds), either thighs or drumsticks or a mixture

How to make this recipe

  1. In a large bowl, combine the soy sauce, sugar, ginger, sesame seeds, scallions, garlic and sesame oil. Add the chicken pieces and marinate at least 1 hour and up to 8 hours.

  2. Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.

  3. Meanwhile, in a small saucepan, bring the teriyaki marinade to a boil. Cook for 1 minute. Serve the chicken with the teriyaki sauce on the side.

Make Ahead

The marinated chicken can be kept in the refrigerator for up to 8 hours before cooking. Bring to room temperature before grilling.

Contributed By Photo © Scott Hocker Published April 2014

1043584 recipes/chicken-teriyaki 2015-11-24T18:36:59+00:00 Scott Hocker 4|fast|weeknight-dinner|web-exclusive|japanese april-2014 recipes,chicken-teriyaki 1043584

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