Top Rated Teriyaki Chicken Recipes
When you are breaking down a chicken breast, the tenderloin is the strip or flap of meat attached to the larger, teardrop-shaped section. Some say it really is more tender than the rest of the chicken breast, but it is an easy cut to use with teriyaki because, cooked right, it doesn't get as dry as a cut strip of chicken breast (though you can slice up chicken breasts for this recipe as well).Click here to see the Winner, Winner, Grilled Chicken Dinner story.Click here to see 101 Ways to Cook Chicken
Boneless Chicken Thigh
The main ingredient for the dish must be the thigh meat. If you think you can have breast meat as an alternative, think again.
The breast meat does not offer the same texture and the moisture content necessary for the recipe. The recipe may vary, but it’s always thigh meat that you need.
If this is the first time you make it, don’t worry just see the video below for more easy work:
Massage The Chicken
Massaging the chicken meat every 2-3 hours and letting it marinate in the fridge overnight will give you the mall-quality tenderness.
The path to making a good teriyaki is not complicated, but it’s long and tedious. You probably need a day to contemplate the chemistry of the sauce.
Brown Sugar For Sweetening
Many people think the sweetness of the sauce is from honey. In fact, the sweetening effect comes from brown sugar.
When warming the sauce, slowly add brown sugar to ensure the level of sweetness is exactly up to your expectation. For a detailed Sarku Japan Chicken Teriyaki recipe, consult the one below.
HOMEMADE CHICKEN TERIYAKI SAUCE
If you have never made your own Teriyaki Sauce before, it is very simple to make with just a few pantry ingredients and I love how you can customize it to just your taste – more sweet, more savory, or more of a kick.
Traditional Teriyaki Sauce is equal parts, soy and mirin (a sweet cooking sake) and sugar to taste. Another version of simple teriyaki is equal parts soy sauce to granulated sugar. Instead, I’ve gone all sort of non-traditional for what tastes like teriyaki but with an added drool worthy something, something by using Asian Sweet Chili Sauce.
By substituting some of the sugar with Asian Sweet Chili Sauce, we not only get sweet but we get sweet heat infused with red chilies, garlic and ginger – a depth of flavor that can’t be beat. I added some cider vinegar to add back some tang and balance the sweetness along with additional garlic and ginger to create a dynamic Chicken Teriyaki Sauce/Marinade that takes just minutes to whip up!
TERIYAKI CHICKEN CASSEROLE
I have previously claimed that casseroles may not exist without cheese, but this ridiculously basic Asian-inspired recipe has gone and proven me wrong for good. There is no cream to be found, but it’s all as delicious and robust and soothing as you would have wished for a casserole to be.
Although this casserole has lots of spice, the list of ingredients is not at all unwieldy. Although it calls for you to make your own teriyaki sauce, it is only a matter of quickly simmering some soy sauce, brown sugar, apple cider vinegar, ginger, and… much more. It also happens to be very low-fuss.
So this casserole has lots of spice, the list of ingredients is not at all unwieldy. Although it calls for you to produce your own teriyaki sauce.
– 900 grams.Of frozen mixed vegetables.
– 700 grams.Of boneless chicken breasts.
– 1 C.Of canned pineapple chunks, drain it before using.
– 3/4 C.Of low sodium soy sauce.
– 1/3 C.Of packed brown sugar.
– 3/4 small sp.Of ground ginger.
– 1 small sp.Of extra virgin olive oil.
– 1/2 small sp.Of minced garlic.
– Step 1. You need to adjust the temperature of the oven to 350 degrees Fahrenheit
– Step 2. Combine the soya sauce with a half cup of water in a saucepan, then mix in the 1⁄2 cup of brown sugar, honey, ginger powder, olive oil, and minced garlic. Boil the mixture in the pot over a medium flame.
– Step 3. You need to put all ingredients to a simmer, over medium heat. After removing the lid from the pot, simmer, uncovered, for a minute.
– Step 4. When waiting for the sauce to get heated, I add corn starch with 2 tsp Of water to it to turn it into a slurry. When the sauce is boiling, incorporate the slurry and mix until it starts to thicken.
– Step 5. Enable the food to cook for an additional minute, and then remove it from the oven.
– Step 6. Placing the fresh chicken breasts flat in a 9.13-inch casserole dish allowed them to be evenly cooked throughout.
– Step 7. Pop the chicken into the oven for about thirty to thirty-five minutes. Take the dish from the oven and shred the meat with two forks. Combine the meat back with the cheese mix.
– Step 8. When cooking the chicken, it is recommended that you steam or boil your frozen vegetables.
– Step 9. When the shredded chicken, cut up vegetables with pineapple and rice have been combined with the casserole, then replace it. Use the remaining sauce to serve pieces, drizzling additional sauce on top.
– Step 10. Mix all ingredients in a casserole dish, then blend it thoroughly.
– Step 11. Re-heat the dish and bake for 15 minutes and finish in the oven. Bake for 5 minutes, then smother with sauce and eat.
Best Teriyaki Chicken Recipe
There are a few things that make this recipe the best teriyaki chicken recipe. First thing is that it is cooked up on the grill, which I think is one of the best ways to cook chicken.
The second trick to having good, authentic, chicken teriyaki is using the right cut of chicken. You always want to use chicken thighs. I promise if you want authentic teriyaki chicken, chicken breasts just won’t cut it. No matter how you cook the chicken breasts, it will not be the same.
I also love that you can follow this same Grilled Teriyaki Chicken Recipe recipe with frozen or thawed chicken too!
Third, is the homemade teriyaki sauce. Seriously, after making my homemade sauce, I don’t know if I can go back to the jar. It’s so fast and easy to make, and it has the best flavor!
Lastly, I like to serve this recipe up with my instant pot coconut rice and a side of fresh pineapple. This dish is perfect for summer nights!
Hi I just made this tonight and it was so quick, easy and delicious. My family loved it.
Made this for dinner tonight and I cannot believe how easy and fast it was, and even my picky kids loved it! Double win. Thanks for the great recipes!
Hi Ann, thanks for trying my recipe. Please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Amazing recipe! I just got my instant pot about a month ago and am still learning the nuances. I had some bone-in chicken thighs with the skin on them. They came out great. Even my 12-year-old son was giving me praise. Thanks a million!
Hi Kimberly, thanks so much for trying my Instant Pot Chicken Teriyaki. Please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes/
Excellent recipe! I made this tonight for dinner and everyone (picky kid included) loved it! Thank you!
Hi, just wonder if we do not have the instant pot, how long should we cook in normal pot then?
Slow Cooker Teriyaki Chicken is an easy weeknight meal your family will love, and the best part is if you have any leftovers they make great sandwiches for lunch the next day.
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How to Make Easy Teriyaki Chicken
What you will need to make this Teriyaki Chicken is in this picture below. However, I have it displayed in a recipe list form to print out towards the bottom of the page.
Start by placing your chicken and chopped onion in the Crock Pot. Then you’ll want to
whisk the remaining ingredients together in a small bowl until it’s combined.
Pour your sauce over the chicken and turn the crockpot on low.
Cook your teriyaki chicken on low for 4-5 hours or until the chicken pulls apart easily. Using two forks shred your chicken while it’s in the crockpot.
You can serve this healthy teriyaki chicken recipe over rice, add green onions and sesame seeds if you’d like. You could also serve it on buns for pulled chicken sandwiches.
Healthy Teriyaki Chicken Recipe
This recipe makes THE BEST Crock Pot Teriyaki Chicken! Juicy and tender chicken breasts cooked in the most incredible homemade teriyaki sauce with simple ingredients.
Your kitchen will smell amazing throughout the day with the aroma of honey, garlic, and ginger cooking away on the countertop.
This is the only teriyaki chicken recipe you’ll ever need or want!
Slow Cooker Teriyaki Chicken Recipe
Slow Cooker Teriyaki Chicken is easy to make. As you can see from the pictures above, it’s as simple as mixing the ingredients and dumping them into your crockpot.
Looking For More Chicken Recipes, You Are Also Going to Love:
How to Make the Best Teriyaki Chicken
Traditional Japanese cuisine is guided by principles that, at times, can verge on the philosophical. One of those principles is anbai. To sum it up in a nutshell, anbai means achieving a harmony between the basic flavors. Teriyaki, the classic sauce and marinade, is a great example of the concept. Based around three headstrong main ingredients—soy sauce, ginger, and sugar—it relies on a careful balance of each to strike the right contrast between salty, sweet, savory, and spice.
If you’re looking to hone in on your Japanese cooking techniques, you really couldn’t find a better place to start than teriyaki. Making the sauce is incredibly simple, yet it captures all the fundamentals of what it takes to create great flavor.
We’ll be covering the mother of all teriyaki recipes here: teriyaki chicken breasts. The meat first gets flattened and tenderized before going for a sear. It’s then set aside, but the sauce is poured right in to the pan, deglazing the surface and picking up any delicious browned bits that the chicken has left behind. Lastly, it’s left to reduce, creating a thick and velvety sauce that glides over and clings to the meat like a delicious brown cloak.
Ready to get started? You will need:
- a grater
- a small saucepan
- plastic wrap
- a large frying pan or a meat tenderizing mallet
- a knob of fresh, peeled ginger
- one scallion
- low-sodium soy sauce
- honey or sugar
- two boneless, skinless chicken breasts
- vegetable oil (not olive oil)
- Grate the ginger and slice the scallion into thin rings (both the green and white parts).
- Make the sauce: mix three parts soy sauce with one part honey or sugar.
- Put the sauce in the small saucepan and bring it to a simmer, stirring to dissolve the honey or sugar. Add the ginger, turn off the heat, and add the ginger, letting it steep in the sauce while you prepare the chicken.
- Put plastic wrap on top of the chicken breasts and hit them with the mallet or frying pan until they’re flat. Use a fork to poke holes in the chicken all over on both sides. This will help the meat absorb the sauce.
- Coat the bottom of the frying pan with oil and heat over medium-high heat until the pan and oil are both hot. Add the chicken and cook on one side without moving until browned, about 10 minutes. Turn over and cook the other side until browned, another 10 minutes.
- Take the chicken out of the pan and place it on a plate. Pour the sauce into the frying pan and bring it to a boil.
- Put the chicken back in the pan with the sauce and turn it to coat. Cook until the sauce reduces and thickens a little.
- Put the chicken on a plate, pour the sauce over it, and top with scallions. Serve it with rice, if desired.
Once you’ve mastered this basic method, you can apply it toward a whole range of other proteins. Here are some ideas:
1. Easy Teriyaki Chicken
While the above recipe is something of a freeform approach, this recipe will help you get your portions just right. Get our Easy Teriyaki Chicken recipe.
2. Teriyaki Salmon
Salmon benefits from a few hours of marinating in teriyaki, which helps that savory-sweet flavor penetrate through every inch. Get our Teriyaki Salmon recipe.
Flank steak is a great match for teriyaki because its big flavor really holds its own against the concentrated taste of the sauce, while its loose, coarse grain is perfect for soaking up every bit of liquid. Get our Flank Steak Teriyaki recipe.
4. Teriyaki Tofu and Veggie Stir-Fry
Tofu and veggies are ideal teriyaki fellows, too. Just make sure to let the tofu develop a bit of a crusty sear and allow the veggies stay a little bit raw and crisp so that you have some nice crunchy surfaces for the sauce to slide over. Get our Teriyaki Tofu and Veggie Stir-Fry recipe.
5. Grilled Teriyaki Pork Chops
Our teriyaki pork recipe takes the salty-sweet combo one step further by adding some succulent, grilled pineapple rings on the side. Get our Grilled Teriyaki Pork Chops recipe.
- ½ cup soy sauce
- 2 tablespoons packed dark brown sugar
- 1 clove garlic, chopped
- 1/2-inch piece fresh ginger, peeled and chopped
- 1 ½ teaspoons cornstarch
- 8 chicken drumsticks (about 2 lb.)
- Salt and pepper
Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.)
Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time.
- Meat thickness: The key to getting perfect grilled teriyaki chicken is making sure the thickness of the meat is as even as possible. You don’t want one end of the chicken to be thick and the other end to be thin (how it comes naturally). Use a meat pounder and flatten out that thick part to match the thinner part (or close to it).
- Grill Temperature: You want to make sure you have the right grill temperature. You want to aim for around 375-degrees and 450-degrees. This makes it so you don’t have a charred outside and raw inside, which happens when you cook at too high of a temperature.
- Digital Read Meat Thermometer: Using a digital-read meat thermometer is also very helpful. When the internal temperature reaches 150-155 degrees (should only take a few minutes on each side) take it off the grill and allow to rest for a few minutes. Wrap the chicken in foil and the chicken will continue cooking to reach 165-degrees. You will have perfectly juicy chicken.
- 1/2 cup Soy sauce
- 1/2 cup honey
- 2 T. Rice vinegar
- 1/2 tsp. Minced garlic
- 1/2 tsp ground ginger
- 1 T. Sesame oil
- 1 T. Cornstarch
- 1-2 T. Water
- 1 1/2 lbs Chicken breasts/thighs cut into small chunks or strips
- 1 T. Olive oil
- Sesame seeds, (optional)
Over medium heat, combine sauce pan, mix soy sauce, honey, rice vinegar, garlic and ginger. Stir for 1 minute.
After 1 minute, stir in sesame oil.
Dissolve cornstarch in water and add to sauce mixture bring to a boil for 1 minute.
In a large frying pan, skillet, wok, or similar, heat olive oil and add chicken. Begin cooking chicken and stir in 1/4 sauce mixture, as chicken cooks continue adding small amounts of sauce until chicken is cooked. Reduce sauce to syrup-like consistency.
Serve with rice.