Grammy's Kitchen · Teriyaki Chicken · Grilled Teriyaki Chicken
One of 94 teriyaki chicken recipes we measured
43 cooks on www.melskitchencafe.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 | 22% | 21% |
| sweetener | 13% | 9% |
| thickener | 0% | 0% |
| aromatics | 1% | 1% |
| acid | 5% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 255 g | 1 cup low-sodium soy sauce (see note) |
| 106 g | 1/2 cup lightly packed brown sugar |
| 42 g | 2 tablespoons honey |
| 60 g | 1/4 cup unseasoned rice vinegar |
| 6 g | 1 tablespoon freshly grated ginger |
| 8 g | 1 tablespoon finely minced fresh garlic |
| 1134 g | 2 to 3 pounds boneless, skinless chicken thighs (see note) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My daughter was craving teriyaki chicken so I added this to the menu for this week. Made it today and it was a hit! So easy and so tasty. I served it with brown rice and steamed carrots, cabbage, and broccoli and it looked and tasted like our favorite teriy” — a cook, 5.0★
“We really like this! This past time I made it, I tripled the batch for a party and had everyone bring steamed, roasted, or grilled veggies so we could create our own teriyaki bowls. People could drizzle the reserved sauce over it as well. It worked great and p” — a cook, 5.0★