Ingredients for Chicken Teriyaki Tori No Teriyaki
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How to Make Chicken Teriyaki Tori No Teriyaki
- Wash and clean chicken pieces thoroughly and pat them dry with paper towels.
- In a bowl, whisk together all sauce ingredients until well combined.
- Place chicken pieces in a resealable bag or container. Pour the sauce over the chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- **Baking Instructions:** Preheat oven to 325°F (160°C). Place marinated chicken on a baking sheet. Bake for 45 minutes, flipping halfway through and basting with the remaining marinade.
- **Grilling Instructions:** Preheat grill to medium heat. Place marinated chicken on the grill. Grill for approximately 6-8 minutes per side, basting with marinade halfway through. Adjust grilling time depending on the thickness of the chicken and desired doneness.
- **Pan-frying Instructions:** Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Add chicken pieces skin-side down and cook until golden brown (about 4-5 minutes). Flip and cook the other side until light brown. Discard excess grease.
- Pour the marinade sauce into the skillet. Reduce heat to low, cover, and simmer for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Remove the lid during the last minute of cooking to allow excess sauce to evaporate and create a nice glaze.
Nutrition Information (Approximate per serving)
Sodium
119 g
Sugar
42g
Fat
29g
Carbs
4g
