One of my favorite things about cooking is how I can get inspired by a few recipes, and then come up with something and make it my own. There are lots of teriyaki chicken recipes out there, and variants thereof. This is one that I adapted from various sources and it’s delicious, if I must say so myself. It has a delicate flavor with caramelization that will leave you licking your fingers afterwards. And of course, it’s highly adaptable!
Time: 8-12 hrs to marinate, 30 mins to cook
Yield: 2-3 servings
Marinated Chicken Ingredients:
1/2 cup soy sauce
1/4 cup packed dark brown sugar
2.5 tbsp garlic ginger paste (or finely minced ginger and garlic)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
2.5 tbsp lemon juice
1 kilo (2.2 lb) bone-in, skin-on chicken drumsticks or thighs
2 cups of white rice & steamed vegetables
2 tbsp soy sauce (to drizzle on the rice and veggies)
Sriracha hot sauce (if you’re into that sort of thing)
1. Combine all the marinade ingredients, except the chicken, in a large container (large enough to eventually fit the chicken). Stir them until they’re well combined.
2. Add the chicken pieces and stir to coat them*.
3. Marinate the chicken in the fridge for up to 12 hours, turning every few hours so they stay coated*. (I wouldn’t suggest marinating for more than 12 hours or less than 8. I marinated them for 8 hours and they were good. Considering how delicate the flavor is, it may be too bland if you rush it.)
4. When the chicken has been marinating for the suggested time, pre-heat your oven to 200C (400F).
5. When the oven is pre-heated, place the chicken in a lightly oiled roasting pan, and put it in the oven. If you’re having rice on the side, now’s a good time to put the rice on.
6. Cook for approx. 30 minutes or until juices run clear, the skin looks crispy, and the flesh is opaque and not too pink.
7. Serve with rice, veggies, and a small drizzle of soy sauce over the rice. If you like spicy food, Sriracha hot sauce pairs nicely with this, as well.
*Note: I suggest using a utensil to stir the chicken, and then make sure the utensil is washed afterwards, to avoid risk of Salmonella.