Salty + Sweet Gingery Chicken Teriyaki Recipe Is An Any Time Dinner Winner
Just a few flavor-packed ingredients transform bone-in chicken into an irresistible meal
I’m a big fan of marinades. They’re a great way to add savory richness to meat and poultry. And the flavor combinations are endless so it’s fun to experiment. Take this Gingery Teriyaki Chicken recipe. With just a handful of ingredients, our Asian-inspired marinade is the perfect balance of salty and sweet with a touch of tang. Plus, we have a little trick that takes tender chicken over the top.
Most marinades contain an acid. It helps break down meat fibers so they retain more liquid and turn out extra juicy. In keeping with the theme, we use rice vinegar combined with chili sauce, teriyaki and ginger. Now for the flavor bomb. Instead of simply tossing the marinade after soaking the chicken, we reduce it to a thick glaze and brush it over the pieces for a deliciously sticky-sweet finish. Cook along with our video and let us know what you think.
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Ingredients
- ½ cup Asian sweet chili sauce
- 3 Tbs. unseasoned rice vinegar
- 3 Tbs. teriyaki sauce
- 1 Tbs. oil
- 1 Tbs. grated peeled fresh ginger
- 1 clove garlic, minced
- 3½ lbs. bone-in chicken pieces
- 2 tsp. sesame seeds, toasted
- Cooked rice and salad (optional)
Instructions
PrintIn bowl, combine chili sauce, vinegar, teriyaki sauce, oil, ginger and garlic. If using chicken breast halves, cut each piece in half crosswise. Place chicken in large plastic food storage bag; add marinade. Seal bag; turn bag several times to coat chicken. Let stand at room temperature 30 min. or chill up to 3 hrs.
Heat oven to 425°F. Line rimmed baking sheet with foil. Place rack on pan; coat with cooking spray. Transfer chicken from bag to baking sheet; reserve marinade. Roast until juices run clear when chicken is pierced with knife, 25-35 min.
Meanwhile, in small pot, bring reserved marinade to boil over medium-high heat; cook until thickened, 3-5 min. Cool. Position broiler rack about 6” from heat source; heat broiler. Brush chicken with half of reduced marinade. Broil until lightly browned, 3 min. Remove from broiler; brush with remaining reduced marinade. Sprinkle with sesame seeds and serve, if desired, with rice and salad.
Nutrition
- Calories: 587
- Total Fat: 30 gram
- Saturated Fat: 8 gram
- Protein: 53 gram
- Carbohydrates: 16 gram
- Fiber: 0 gram
- Cholesterol: 166 mg
- Sugar: 14 gram
- Sodium: 1,029 mg
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