Chicken Teriyaki

Chicken Teriyaki

Japanese Style Chicken Teriyaki, Wok Grilled

A New Twist on an Old Favorite
A Quick Version

Teriyaki Style ia a typical Japanese cooking technique which baiscally uses a sweetened Soy Sauce marinade to grill Fish or Meat.  There are many variations, and most home cooks  use several.

Here’s a version of the staple Chicken Teriyaki, based on the way it is served at Nobu’s in Manhattan.  Nobu’s is famous for its Grilled Chicken.  Their marinade is made with Soy Sauce, a fair amount of Sugar and homemade Chicken Stock and uses Chicken Breast.  It is even more flavorful with Chicken Thighs or a mixture of Thighs and Breasts

Chicken Teriyaki



1 cup Chicken Stock
¼ cup Soy Sauce – this should be Japanese
7 tablespoons Sugar
1 tablespoon Cornstarch
1 tablespoon Water
2 whole boneless, skinless Chicken Breasts, or
mixture of Breasts and Thighs, also skinless and boneless
2 tablespoons Vegetable Oil


First pt he Stock, Sugar and Chicken Stock in a small saucepan and bring to a boil.  Simmer over low fire for about 2 minutes.

Disperse the Cornstarch in the Water and add to the saucepan.  Whisk to combine smoothly and let simmer another 2 minutes. Remove from fire and let cool.

Prick holes in the chicken with a fork.  Put in a bowl and cover with the sauce.  Marinate refrigerated at least 6 hours, and up to overnight.  Turn the Chicken pieces occasionally.

When ready to cook the dish, heat the grill.  Scrape off excess marinade and resereve.  Brush oil on the grill.

Grill the chicken for five minutes.  Turn it over, baste with some of the remaining marinade and grill until the juices run clear with pierced with a skewer r knife, about 13 or 14 minutes total.  Turn and baste with additional sauce as desired while finishing the grilling.

This serves 4 as a main dish, or more with additional side dishes.  Initial preparation, marination and the final grilling are simplicity itself, and the receipe is foolproof.  Surprisingly, the final result does not taste excessively of Sugar.

Instead of using a Broiler or grilling over Charcoal, this dish is very good drilled in a Wok. again turning once so it is well grilled on both sides.

Japanese Kakiemon Ewer, Edo period

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