“Well, Hello Summer!” My daughter Becca painted a sign last night welcoming guests to our last minute Karaoke BBQ. I was feeling inspired to make Teriyaki Chicken as it’s a big hit among kids and it’s a great compliment to the Prawn Mango Salad I was also making. I feel so honored that my recipe for Prawn Mango Salad is featured in Maria Shriver’s The Sunday Paper this week so decided to make both dishes for our guests!
Did you know that in Japanese “Teri” means luster and “Yaki” means grilled? I love this recipe for Teriyaki Chicken because it’s so darn easy you can spend more time with your guests and less time prepping in the kitchen. All the classic sweet, savory and tangy flavors of Teriyaki Chicken are in this recipe from the soy sauce, garlic, ginger, rice vinegar and brown sugar.
I use bone-in thicken thighs here but you can easily swap out or add some boneless, skinless chicken breasts or drumsticks (easier for karaoke because you can hold the microphone in your other hand. LOL). Serve Teriyaki Chicken with steaming jasmine rice and extra Teriyaki Sauce on the side and your BBQ will really sing!!
Ingredients
Instructions
This Teriyaki Chicken recipe is also extremely versatile as you can use it for beef, pork and even salmon. A fun variation is to make a Teriyaki Bowl with rice or noodles on the bottom and top with slices of chicken and your favorite veggies. I think kids love to eat anything in a bowl and the yummy Teriyaki Sauce is a sure fire way to get them to eat their veggies!!
Double the sauce and keep stored in the fridge to drizzle on everything from eggs to steak – especially great for leftovers when you want to jazz things up.
