Chicken Teriyaki Recipe


  • 300 grams chicken fillets preferably thighs or legs, skin on
  • 1/4 cup light soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup sake
  • 1 tablespoon honey optional
  • 1/2 teaspoon fresh ginger grated, optional
  • onion leaves finely sliced, to garnish

Chicken Teriyaki Recipe

  1. Place the uncut chicken fillets in a bowl. Add in the soy sauce, mirin, sake and, if using, honey and ginger. Mix well. Cover and let sit in the fridge for several hours or, preferably, overnight.
  2. Pour in the reserved marinade into a small pan. Boil gently for about five minutes or just until thickened. Set aside.
  3. Heat up the grill (or grill on the stove top with a cast iron skillet). Drain the chicken fillets, reserving the marinade. Lay the chicken fillets on the grill (or skillet), skin side down, and cook over high heat until the skins are brown and start to turn crisp.
  4. Flip them over, lower the heat to medium and continue cooking for a few minutes until the opposite is browned and the meat is done.
  5. Transfer the cooked chicken to a chopping board. Chop into strips about half an inch wide (or not if you prefer to serve them whole). Arrange on a plate. Spoon the sauce over the chicken. Sprinkle with onion leaves before serving.

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