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July 2005 Issue
Chicken Teriyaki
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

The weather, use and age have brought my smoker to the stage of retirement. So, a few weeks ago I bought a new Weber Kettle for summertime grilling and smoking. This is the season for outdoor cooking and a new grill is always a pleasure to work with. I like the Weber design as it allows me to control the heat for smoking or grilling. It does not, however, have the capacity of my old smoker.

I was in a quandary deciding what recipe to publish this month and decided to search the Seasoned Cooking web site for a dish that I prepared on Memorial Day … chicken teriyaki. It turned out fabulously. In fact, it was so good that my kids ate nearly all of it, leaving me with only a small piece. Next time I'll have to plan for 2 or 3 breast halves per person.

Anyway, to my surprise, there are no recipes for chicken teriyaki in the Seasoned Cooking archives. So, it's about time to put this one out there for everyone to try this grilling season.

Now, on to the recipe! Be well, and good eating!


Chicken Teriyaki

This is an excellent way to prepare chicken and is particularly suitable for a picnic providing you keep the marinating chicken cold.
  • 2 cups brown sugar
  • 1 cup soy sauce
  • 10 cloves garlic, crushed and chopped
  • 4 Tbsp. fresh ginger, thinly sliced or slivered
  • 2 Tbsp. white vinegar
  • 1/2 cup sherry
  • 1/2 cup mirin (sweet rice wine)
  • Salt and pepper to taste
  • 2 lemons
  • 6 boneless chicken breast halves (allow 2 breast halves per person)
Prepare the marinade by mixing the brown sugar, soy sauce, garlic, ginger, vinegar, wines and seasonings into a large mixing bowl. Also add the juice from the 2 lemons, and if you like, a little of the lemon zest for that extra citrus punch. Reserve about one third of this sauce for a sauce reduction.

Rinse the chicken and place into the marinade. Allow the chicken to marinate for at least 1 hour, preferably longer, turning once or twice. If you plan to marinate the chicken overnight, place in the refrigerator.

While the chicken is marinating, prepare the grill. I prefer the flavor that wood or charcoal adds to grilling, and in the case of this dish, I think it even more important. Mesquite is good for this dish as the flavor of mesquite will not overpower the delicate flavor of the chicken. However, you can cook the chicken in a broiler with good results.

Once the fire is ready, cook the chicken on the grill for about 5 to 7 minutes per side, depending on thickness. Cover the grill while cooking to suppress flareups and allow the heat to penetrate the chicken. Do not overcook, and turn the chicken a couple of times during the process for even cooking. During the last couple of minutes, allow the flames to slightly char the surface of the chicken.

While the chicken is grilling, heat the reserved marinade to a pot and bring to a boil. After the marinade comes to a boil, reduce the heat to medium and allow to simmer for 5 minutes to concentrate the flavors. Then, strain the solids from the marinade and return to the stovetop to simmer and reduce. If you prefer a thicker sauce, you can add 1 tsp. corn starch dissolved in 1/8 cup cold water to the sauce while it is simmering, stirring constantly.

After the chicken has finished cooking on the grill, transfer to a serving dish and top with the sauce before serving. You may garnish with a sprinkle of toasted sesame seeds and chopped green onion for a little extra touch. Serve with steamed rice and grilled vegetables or tempura vegetables.

  • Yields: 3 servings
  • Preparation Time: 1 hour

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