just me

Chicken Teriyaki

In Chicken on June 2, 2010 at 5:47 pm

A simple solution to Asian cravings.

Omigod don’t lick the screen! It’s just pixels. I know, you can taste it from there.

I’m a HUGE fan of all kinds of Asian food, but takeout can get expensive. Especially when you crave it at least four times a week. A few nights ago, I got one of those salty-sticky-sweet cravings that only a good teriyaki can satisfy, but it was way too late in the evening to place an order.

Left to my own lazy devices, I came up with the simplest thing ever, that yields the best, tenderest result. Nothing ruins a good teriyaki like dry chicken and no juice, and this method solves both problems – follow me:

Lay 8 chicken tenderloins on a solid cutting board and pound to about 1/4 inch thickness.

Dump them into a Ziploc bag and add about 1/3 of a bottle of teriyaki baste and glaze. This stuff rocks. It does it all. Regular teriyaki sauce won’t give you that thick stickiness you’re looking for.

Let them marinate for at least a half hour, but as long as you can. While that’s happening, soak 8 bamboo skewers in a tub of water.

When you start getting hungry, preheat the oven to 350, and line a rimmed baking sheet with foil.

Thread each tenderloin onto a skewer so that it’s secure, and lay the skewers on the baking sheet, balancing the ends on the rims. If you’ve threaded appropriately, the chicken itself should not be resting on the baking sheet.

Pop those suckers in the oven, and start the rice.

Cook the chicken for about 25 minutes or until cooked through, basting with the teriyaki glaze and turning as often as you have patience for.

The chicken and the rice should be done about the same time, so put one on top of the other. Doesn’t matter which. You’ll probably have a good bit of glaze drippings in the pan, so drizzle it over the rice, and serve a small dish of teriyaki glaze for dipping.


  1. My God, that’s just delicious! Looks like you’ve started my own teriyaki craving. I have some teriyaki marinade ready in the ref… I don’t have the chicken, though =(

    Yep, I almost licked the screen.

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