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Sandra CoyeHello Dolly Bars 10 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Teriyaki Chicken

Blossom Lady
Feb 24, 2023 09:24 AM
Teriyaki Chicken

Traditionally, teriyaki chicken is made with boneless skin on chicken legs (both thigh and drumstick). The skin crisps up nicely and keeps everything juicy. For ease, we’re going to use boneless skin on thighs, which are really easy to find at the grocery store.

You can also use chicken breasts, but they are a lot leaner and will most likely dry out before you get a good sear on the skin because they’re so thick. If you’re going to use breasts, I recommend cutting them up into bite sized pieces, cooking them just until they’re cooked through, then tossing them with the teriyaki sauce.

Ingredients

4 boneless, skin-on chicken thighs

2 tbsp soy sauce Japanese preferred

2 tbsp mirin

2 tbsp sake

1 tbsp sugar

1 tsp cornstarch optional

Total Time:
20 minutes
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