Boiled Chicken Teriyaki – a delicious recipe with thigh meat, Soy sauce, sake, Mirin, Honey, Sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Before making the boiled chicken, pierce the side with the skin a few times using a fork.
2
Make some very shallow cuts on the opposite side along the muscle fibre.
3
Add the ingredients marked with to a ziplock bag along with the boiled chicken.
4
Keep turning the bag around so that the marinade spreads evenly and leave for at least 2 hours and as long as overnight.
5
Place the chicken on a sheet of aluminium foil and coat in the marinade using a brush.
6
Cook on the grill until golden.
7
I cooked both sides for 5 minutes each.
8
Warm up the remaining marinade and pour over the chicken.
9
I sprinkled on some garlic chives in the top photo for a bit of extra color.
64
kcal
Calories
2
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Moist Boiled ChickenBreast or thigh meat, 1 1/2 tbsp Soy sauce, 1 tbsp Cooking sake or Shaoxing wine, 2 tsp Mirin, and more.
Yes, Boiled Chicken Teriyaki falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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