Chicken Teriyaki
Equipment
- Broiler or Oven
Ingredients
- 4 bone-in chicken thighs skin removed
For Teriyaki Sauce:
- 4 cups soy sauce preferably Kikkoman
- ¼ cup Mogen David concord white wine or equivalent optional
- ½ cup brown sugar
- 1 ounce garlic powder
- 1 teaspoon monosodium glutamate MSG or Accent (optional)
Instructions
- Prepare Teriyaki Sauce: In a saucepan, combine the soy sauce, white wine (if using), brown sugar, garlic powder, and monosodium glutamate (if using).
- Stir well until the sugar is dissolved.
- Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for a few minutes.
- Prepare Chicken: Cut the chicken thighs into serving pieces.
- Cook Chicken in Teriyaki Sauce: Place the chicken pieces into the boiling teriyaki sauce.
- Let them cook for about 15 minutes, ensuring they are fully submerged in the sauce.
- Broil or Bake Chicken: Preheat the broiler or oven.
- Remove the chicken pieces from the teriyaki sauce and place them on a broiler pan or baking sheet lined with aluminum foil.
- Broil or bake the chicken until they are browned and cooked through, about 10-15 minutes, depending on your cooking method.
- Finish with Sauce: Optionally, dip the cooked chicken pieces back into the teriyaki sauce, then broil or bake for an additional 2-3 minutes to caramelize the sauce.
Notes / Tips / Wine Advice:
Serve the chicken teriyaki hot, garnished with sliced green onions or sesame seeds if desired.
Wine Advice:
Pair this delicious chicken teriyaki with a semi-dry white wine such as Riesling or a light-bodied red wine like Pinot Noir. These wines will complement the savory-sweet flavors of the dish, balancing its richness and enhancing the overall dining experience.Nutritional Information
Calories: 300 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 10 g | Fiber: 1 g | Sugar: 10 g
