Easy & Delicious Chicken Teriyaki

This easy and delicious chicken teriyaki recipe will not disappoint. Tender and juicy chicken with a little crisp of its skin drizzled with sweet and savory teriyaki sauce that will satisfy even the pickiest eater. I kid you not, every time I make this chicken teriyaki, my kids always want to get a second serving. One will not be enough for them.  

This chicken teriyaki is very versatile. You can basically pair the chicken teriyaki with fluffy steamed rice and any kinds of steamed vegetables that you like, such as broccoli, carrot, and so on.  It is also good for any meal-prep because this chicken teriyaki can last up to 5 days in the refrigerator if you store it in an air-tight container.

To make this chicken teriyaki tastes heavenly, all you need is patience. Easy, yes. Takes time, yes. The key is to let the sauce marinates the chicken overnight. However, if you must cook the chicken the same day, at least, let it marinate for two hours or so. Plus, to get the crispy skin, again patience is the key. You need to cook skin-down under low-heat to dry out the moisture in the skin. So, in an essence, you just need to combine the ingredients, make the marinade sauce. Separate the sauce into two – one for marinating the chicken, and one for drizzling the chicken when it’s done. Let the marinade sauce does its charm. Then, cook the chicken. Very simple, right? Let’s get cooking, shall we?

Tools I used:

• Non-stick skillet – this non-stick skillet is one of my favorite pans for my cooking needs such as making omelet or just for a quick stir-fry meal. I love that it is easy to clean, not too heavy, and evenly heated your sauce.
• Non-stick saucepan – this small saucepan is very handy to cook any kinds of sauce. Not too heavy, easy to clean and heat evenly.

Tip: Cook the chicken under low-to-medium heat skin-side down first. The low-heat cooking method will dry out the chicken skin and make it crispy. Also, it will ‘trap’ the chicken juice, so the chicken will be crispy, tender and juicy.

Ingredient:

• 4 chicken thigh – boneless with skin
• 4 garlic cloves – grated
• 1-inch ginger – grated
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 3 tablespoons honey
• A pinch of ground cinnamon
• ½ cup water
• ½ cup soy sauce
• 1 tablespoons corn starch
• 1 teaspoon Worcestershire sauce
• 2 tablespoons butter
• Chopped parsley (to garnish)
• A sprinkle of sesame seed (to garnish)

Direction:

• In a small saucepan, add garlic, ginger, brown sugar, mirin, honey, ground cinnamon, soy sauce, and water. Boil it over medium-low heat. Set aside and let it cool down.
• In a mixing bowl or zip lock, add the chicken thigh and pour about half of the sauce mixture. Let the chicken marinate in the refrigerator overnight. Set aside the other half of the sauce mixture to drizzle the chicken teriyaki the next day.
• Pre-heat the butter in a skillet under low-to-medium heat.
• Once heated, place the marinated chicken skin-side down and let it cook for about 10-15 minutes. Then, flip the chicken to cook the other side for another 10 minutes or until it is cooked thoroughly.
• Set aside and let it cool down.
• For the teriyaki sauce, under low-medium heat, pre-heat the sauce mixture and Worcestershire sauce in a small saucepan. Let it boil.
• In a small bowl, add one teaspoon of cornstarch and two tablespoons of water. Add it to the saucepan. Cook for another minute and then, set aside.
• Serve with the chicken with a warm fluffy rice and drizzle the chicken with the teriyaki sauce. Bon Appetit!