Name: Teriyaki-Marinated Chicken
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/4 cup canola oil; 3 tablespoons sugar; 2 teaspoons grated fresh ginger; 2 teaspoons toasted sesame oil; 2 teaspoons sesame seeds; 2 cloves garlic, grated; Kosher salt; 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Directions

For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Teriyaki-Marinated Chicken

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages