Grammy's Kitchen · Teriyaki Chicken · Garlic Teriyaki Chicken Thighs
One of 94 teriyaki chicken recipes we measured
from cafedelites.com
3 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 21% |
| sweetener | 5% | 9% |
| thickener | 0% | 0% |
| aromatics | 57% | 1% |
| fat | 2% | 0% |
| acid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 g | 4 cloves garlic (smashed with the back of your knife) |
| 64 g | 1/4 cup soy sauce |
| 3 tablespoons mirin | |
| 3 tablespoons sake | |
| 25 g | 2 tablespoons sugar |
| 14 g | 1 tablespoon oil |
| 550 g | 5 chicken thighs ((about 19 ounces | 550 grams, skin off, bone in or out)*) |
| 300 g | 2 green onions (large, Australian shallots, sliced to serve) |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for the recipe. Amazing new addition to our repertoire of weekday meals.” — a cook, 5.0★
“green onions are called spring onions in Australia” — a cook, 5.0★