Chicken Teriyaki

Learn to make the bento box staple at home, and without the use of store-bought teriyaki sauce.
By Shannon Lim
Chicken Teriyaki

Chicken Teriyaki
Prep Time
Cook Time
Total Time
Learn to make the bento box staple at home, and without the use of store-bought teriyaki sauce.
Recipe Type: Main
Serves: 2
  • 2 skin-on filleted (boneless) chicken thighs
  • 2 tablespoon Water
  • 1 tablespoon Japanese Soy Sauce
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Mirin
Teriyaki Sauce
  • 1 tablespoon Honey
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Mirin
  • 1 tablespoon Sake
  1. Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Place in the fridge for at least an hour.
  2. When you’re ready to grill the chicken, turn the broiler on. Put the wire rack on a baking tray and put the chicken thighs skin side down onto the rack. Place the tray on the upper slot of oven and grill for about 15 minutes or until it turn brown.
  3. While waiting for the chicken, make the teriyaki sauce. Add the sauce ingredients to a small pot and boil over medium heat until the sauce is glossy and slightly thick. It will have a slight caramelized taste but be careful not to burn it. (If you prepare the sauce in advance, it will further thicken when cooled down).
  4. When the chicken is brown, flip over so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.

Shannon Lim-de Rooy

Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog, she pursue her mission in creating healthy and delish food.

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