Pan-grilled chicken teriyaki

Main Dish
6 servings
15 min
15 min
Very Easy


Number of serving: 6
2-3 libras cut up chicken

Teriyaki Sauce

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

2/3 cups soy sauce

1 teaspoon sake

1/2 cups mirin

5 teaspoons sugar


  • Wash and clean the chicken pieces, then towel dry.
  • Make teriyaki sauce. Marinate chicken pieces for several hour or overnight in the refrigerator.
  • Coat the grill pan with cooking spray. Lay the chicken pieces on the pan skin side down and cook as you would on a charcoal/gas grill.
  • Turn the chicken several times for even cooking and brush with the marinade every so often.
  • Chicken teriyaki may be served hot or cold but we prefer hot with hot rice.
  • The sauce/marinade can also be used with other meats and fish.


Pan-Grilled Chicken Teriyaki, photo 1
Pan-Grilled Chicken Teriyaki, photo 2


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