Party Recipes: Teriyaki Chicken

March Madness is underway, and here’s another good recipe if you’re watching the game with friends. This is really easy to make, vaguely healthy (there’s a bit of sodium, but not much else), and I promise it’ll all get eaten.

Teriyaki Chicken
Print Recipe
Very simple chicken teriyaki recipe. It will all get eaten, I promise. You could even cook this as the main course for a meal if you are feeling lazy, though its main appeal is that you can easily scale up how much you are cooking.
Servings Prep Time
10 people if served as a snack 5 minutes
Cook Time Passive Time
20 minutes 0 minutes
Servings Prep Time
10 people if served as a snack 5 minutes
Cook Time Passive Time
20 minutes 0 minutes
Teriyaki Chicken
Print Recipe
Very simple chicken teriyaki recipe. It will all get eaten, I promise. You could even cook this as the main course for a meal if you are feeling lazy, though its main appeal is that you can easily scale up how much you are cooking.
Servings Prep Time
10 people if served as a snack 5 minutes
Cook Time Passive Time
20 minutes 0 minutes
Servings Prep Time
10 people if served as a snack 5 minutes
Cook Time Passive Time
20 minutes 0 minutes
Ingredients
For sauce:
Servings: people if served as a snack
Instructions
  1. You don't need to marinate the chicken, I've tried it and it doesn't make a difference.
  2. Place the chicken a broiling pan and broil, five inches from the heat, for about 10~12 minutes on each side. The chicken should reach 175 degrees on the inside, and have a couple of nice crispy bits on the outside.
  3. While this is going, mix all the sauce ingredients and bring to a boil. Boil for about 2-3 minutes and remove from heat.
  4. When the chicken is finished, dice it into one-inch cubes.
  5. Mix the sauce in with the chicken just before serving. You can garnish with sesame seed for a nice look.
  6. You can use thighs with bones or skins on, which are better for a meal, just make sure to cook the skin side down first, and then flip to the skin side up for the second broil phase. This will make the skin crispy rather than soggy.
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Andrew Smith
About Andrew Smith 42 Articles
Editor-in-Chief Andrew Smith is a Seattle Native and University of Washington grad.

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