Grilled teriyaki chicken is my all-time favourite food. I cannot have enough of it, it i super flavourful, easy to make and so healthy. The best of the Asian cuisine.
Every time I go to an Asian restaurant, I know exactly what I am going to have. There is something about this sauce that simply gives even the most boring and plain food a heavenly taste.
So I decided to cook it myself and I was so surprised how simple it is. Of course, there will be different ways of cooking it, but my recipe is super quick and failproof.
The same way the chicken breast was cooked applies to any other meat, fish or vegetables. So if you fancy something else, make the sauce using my recipe and replace the chicken.
I love having it either with rice or noodles, but anything else goes as well, couscous, bulgur wheat, quinoa, mashed potatoes and so on. Also, you can add vegetables as well to it to make is a super meal.
Of course, you can choose a different cooking way, but I find grilling the very best. One might think that summer time is the grilling season, but, if you have a grill pan, then any season can be grilling season.
Plus, it is a lot quicker and tastier than any other way. The chicken stays juicy and moist. I know, the kitchen might be all smokey and the smell of chicken will probably be felt all over the town, but hey ho.
If you choose to use chicken thighs or legs, you can cook them the exact same way, the cooking time will be slightly longer though. I usually go for chicken breast as it is way easier to get the other fussy pots to eat as well.
And there you have it, a recipe that makes a perfect work lunch, or light dinner. Any take-away will be put to shame with this super easy Japanese dish. Do give it a try!
If you’ve tried my GRILLED TERIYAKI CHICKEN or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
- 2 chicken breasts
- 2 spring onions
- 3 garlic cloves
- 1 small ginger root
- 1 tbsp honey
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- a dash of vegetable oil
- 1 tsp sesame seeds
- 1 tsp corn starch
In a large bowl, add the light soy sauce, dark soy sauce and honey and mix well.
Grate the garlic cloves and ginger and add them to the other ingredients.
Dice the chicken breasts and coat them in the soy marinade.
Cover the bowl with a clingfilm and refrigerate for at least 1 hour, so that the chicken can absorb all the flavours.
Heat the grill up and drizzle a bit of vegetable oil.
Remove the chicken cubes from the bowl, transfer the marinate to a small pan and bring it to a boil, then let it simmer for a minute or so until it slightly thickens. Mix the corn starch with one tablespoon of water, mix well, then add it to the sauce and cook for a futher 1 minute.
Grill the chicken until tender, it might take about 6-7 minutes. Transfer it to a plate, then pour the cooked marinade over it.
Chop the spring onion and sprinkle it over the chicken, together with the sesame seeds.
Serve it with cooked rice.