Saucepan@saucepan · Shared this recipeFollowAsian · dinnerTeriyaki ChickenA Hawaiian-style teriyaki chicken with a sweet and savory homemade sauce, cooked either on the grill or in a skillet.total30 minprep10 mincook20 minservings4Original recipe on modernhoney.comKeep this recipeAdd a copy of Teriyaki Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup Soy Sauce0.25 cup Pineapple Juice0.25 cup Light Brown Sugar ), (packed1 tbsp Honey2 Garlic Cloves ), (minced1 tsp Ground Ginger1 tbsp Ketchup1 tbsp Water1 tbsp Cornstarch1.5 lb Chicken Breast or Chicken ThighsGreen Onions, Sesame Seeds, RiceStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the chicken in a shallow dish or zip-top bag and pour half the sauce over it. Turn to coat, cover, and marinate in the fridge for at least 20-30 minutes, or up to 8 hours for deeper flavor. Discard the marinade once the chicken goes on the heat — it's been in contact with raw chicken, so it doesn't get reused.2Step 2: While the chicken cooks, take the reserved (unused) half of the sauce and pour it into a small saucepan. In a separate small bowl, stir together 1 tablespoon water and 1 tablespoon cornstarch until smooth — this is your slurry. Bring the reserved sauce to a simmer, whisk in the cornstarch slurry, and cook for 1–2 minutes until the sauce thickens and turns glossy. Set aside -- you'll use this to baste and serve.3Step 3: Preheat your grill to medium-high heat and oil the grates. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Grill the chicken for about 5–7 minutes per side (depending on thickness), until it reaches an internal temperature of 165°F. During the last few minutes of grilling, brush the chicken generously with the thickened glazing sauce, letting it caramelize slightly on the grill. Remove chicken, let it rest for 5 minutes, then slice and brush with a bit more of the glazing sauce. Garnish with sliced green onions and serve.4Step 4: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Either cook the chicken breasts or thighs whole or cut into small pieces. Sear the chicken for about 5–6 minutes per side, until golden brown and cooked through to 165°F internal temperature. Reduce heat to medium-low, pour the thickened glazing sauce over the chicken in the skillet, and let it simmer for 1–2 minutes, spooning the sauce over the chicken as it thickens further and coats each piece. Remove from heat, let rest for a few minutes, then slice. Garnish with sliced green onions and serve.getsaucepan.com/r/56216f19-6d5a-4f86-b2e9-1fda619bb03a · Original: https://www.modernhoney.com/teriyaki-chicken/
