Teriyaki Chicken Recipe
Teriyaki chicken is a beloved dish that originated in Japan, known for its savory, slightly sweet, and irresistibly tangy flavors.
Equipment
- Grill, skillet, or oven
- Mixing bowl
- Whisk
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- In a mixing bowl, combine soy sauce, mirin, honey, minced garlic, grated ginger, and sesame oil. Whisk until well combined to create the teriyaki marinade.
- Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat your grill, skillet, or oven to medium-high heat. If using a grill or skillet, lightly oil the cooking surface to prevent sticking.
- Remove the chicken breasts from the marinade, shaking off any excess, and place them on the preheated cooking surface. Discard the remaining marinade.
- Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through, basting occasionally with additional marinade.
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
- If desired, thicken the remaining marinade with cornstarch by whisking together in a small saucepan over medium heat until thickened, then drizzle over the sliced chicken.
- Garnish with sesame seeds and sliced green onions, if desired, and serve hot with steamed rice or vegetables.