My chicken teriyaki recipe is perfect for dinner any night of the week. It can be cooked either on the grill or in the oven depending on the weather and how you want to cook it. I prefer cooking it on the grill because of the barbecue flavor that is cooked into the meat.
Teriyaki is a Japanese cooking technique used in Japanese cuisine. It is usually brushed on throughout the cooking process to give the meat that's being cooked a nice shine and great flavor.
I love this recipe because it is easy to prepare and cook. Everyone loves chicken and what better way to treat them than to give them a great combination of flavor and perfectly cooked chicken.
For this recipe, I kept it very simple with few ingredients. Making a perfect teriyaki sauce can be difficult and costly, but buying it pre-made is the way to go for a quick dinner for the family.
Ingredients: (Serves 4 Adults)
One (1) Pound Chicken Thighs (or Breasts)
One (1) 12 oz Bottle Lawry's Teriyaki with Pineapple Juice
Preparing your chicken teriyaki is simple. Pour half of the bottle of Lawry's Teriyaki with Pineapple Juice barbecue sauce in a small bowl. Add one pound of chicken thighs or breasts to the bowl of sauce and stir until every piece of chicken is covered with shiny teriyaki sauce.
Cover the bowl with tin foil of plastic wrap (or a lid if your bowl has one) and set it in the fridge to marinade until you are ready to cook it.
Cooking the Chicken on the Grill
Cooking your chicken teriyaki recipe doesn't take very long. Cool the grill to 350 degrees after burning it off. Remove the teriyaki marinated chicken from the refrigerator and place each piece evenly spaced apart on the grill racks.
Cook for four minutes on each side, adding barbecue sauce straight from
the bottle on the flip. Baste more marinade on the chicken after
flipping one more time and cook for a minute. Check the internal
temperature of the chicken after one minute. If it is 165 degrees, the
chicken is done. If it hasn't reached that temperature, keep flipping it
in one minute intervals until it is done.
I do the quick flips because it cooks slower and helps the meat stay tender and juicy.
The only difference with this chicken teriyaki recipe is to cook the teriyaki chicken in the oven instead of on the grill.
Before placing the chicken in the oven, preheat the oven to 350 degrees. Place the marinated chicken on a broiling pan. Pour enough water in the broiling pan to keep drippings from burning to the bottom of the pan and to help moisten the chicken.
Once the oven is preheated, place the broiling pan into the oven. Turn the oven off and turn on the broiler on low. Cook on the one side for four to five minutes. Pull the pan out, flip the chicken, add more barbecue sauce, and place back in the oven for four to five minutes.
Check the temperature of the chicken. When the internal temperature of the largest piece of chicken reaches 165 degrees, remove the chicken, turn off the oven and serve.
If you have another chicken teriyaki recipe you'd like to add, please let me know and I will consider adding it to this page.