Teriyaki Chicken

Welcome to Foodie Friday! I think teriyaki chicken was probably the first Japanese dish I ever had…way, wayyyy back in the day when I was 6? 7? I honestly don’t remember. 

I am nothing if not consistent though, so it’s still a dish I really love. Somehow though, I never actually tried making this until late last month!

Good thing that has now changed? I had no idea it was this easy! *-*

If there are any typos in this post, it’s because Muffin’s sitting on my lap demanding kindly requesting my attention. (She’s more of a “let me lie across your arms” cat than a lap cat so I’m treasuring every moment.)

How do I ignore this?!

I’m trying reallyyyy hard to post recipes regularly again and am currently at 3 for 3, so I like to think this is an improvement (especially compared to last year)!

If you have trouble peeling the ginger, I’d recommend using a spoon! Also, we garnished this with basil since that’s what we had on hand and definitely no regrets–it was amazing–but if you’re looking for the more traditional garnish, go for white sesame seeds + sliced green onion!

Teriyaki Chicken

Print Recipe

Teriyaki Chicken

Have you ever wanted to learn how to make teriyaki chicken at home? Check out this recipe!

Prep Time3 hours hrs

Cook Time15 minutes mins

Course: Main Course

Cuisine: Japanese

Servings: 6 people

Calories: 382kcal

Ingredients

• 1/2 cup soy sauce
• 1/4 cup extra virgin olive oil
• juice of 1 orange
• 1/4 cup brown sugar
• 3 cloves garlic peeled + minced
• 1 " piece of ginger minced
• 7 chicken thighs ~4 lb, bones removed
• freshly ground peppercorn medley
• garnish**

Instructions

• Combine the soy sauce, EVOO, orange juice, brown sugar, garlic and ginger together in a large bowl.
• Add the chicken into the bowl and let it marinate for at least 3 hours.*
• Cut the chicken into bite-sized pieces.
• Heat up a skillet over medium heat and add extra virgin olive oil. Add the chicken to the skillet and cook until the chicken is almost cooked through.
• Pour the sauce over the chicken and let it simmer until the sauce thickens a bit.
• Top with pepper + garnish of choice.**

Notes

• *You can put a layer of plastic wrap sit just over the top of the chicken so that the surface tension will allow the marinade to coat the top layer as well.
• **Like I said above, basil isn't traditional (but we didn't have the other ingredients on hand--still tasted amazing!) However, for something more traditional, garnish with white sesame seeds + sliced green onions.
• P.S. Just in case you were alarmed, the 3 hour prep time is passive -- you just need to give the meat time to marinate!

End-of-Week-ish Recap!

• Follow along with me virtually on my road trip from last year! Have you ever been to Capitol Reef National Park? See where I went for my first hike there (Cassidy Arch Trail)!

• What’s your favorite genre of food?
• Do you have a favorite way to prepare chicken?