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Sticky Teriyaki Chicken


It will only take you 10 minutes to make this marinade. Then while the chicken is marinating for an hour, you can start the brown rice cooking, make a salad, play Go Fish, set the table and feed the hamster. Fifteen minutes before dinner time pop the chicken under the broiler, light the candles and hide all the cell phones. Ring the dinner bell.

Sticky Teriyaki Chicken

You need:

1/4 cup low sodium soy sauce
¼ cup sake (or sherry wine)
2 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
2-3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 pounds skinless boneless chicken thighs, trimmed (organic if possible)

2 teaspoons sesame seeds
2 stalks scallions, thinly sliced
A couple of mint and/or cilantro leaves torn

To make 4-6 servings:

In a big bowl mix everything but the chicken until well combined, then fold in the chicken. Cover the bowl and let the chicken marinate in the refrigerator for 1 hour or as long as overnight.

Heat the broiler to high.

With tongs remove the chicken from the marinade, arrange them “smooth” side down on a large oiled baking sheet.

Pour the marinade into a small pot, add 3/4 cup of water and bring it to a boil on the stove, then turn the heat down to a simmer.

Slide the baking sheet onto the top rack of the oven, broil until brown and bubbling, about 8 minutes. Flip the chicken pieces, brush with a little marinade from the pot and broil until almost cooked through, about 3 minutes longer. Brush with a little more marinade, sprinkle with sesame seeds and pop back into the oven to broil until bubbling.

Check to make sure the chicken’s juices run clear when poked with a knife, or a meat thermometer reads 165º. Garnish with the scallions and herbs. Serve drizzled with any leftover marinade and brown rice.


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One Response

  1. Karen says:

    We had almost that exact meal this week. Teriyaki sauce, chicken thighs, brown rice, and steamed pea pods. All served separately so nothing touched. One day it will all get stirfried together.

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